First, create the flavor base for your marinade.
Pour the oil into a small pan over medium heat.
Once hot, whisk in the chickpea flour.
Reduce the heat to low and stir constantly until the oil is absorbed and you have a thick, nutty-brown paste. This toasting process is key to the deep, savory flavor.
Remove from heat and let it cool for a few minutes.
In a large bowl, combine the cooled chickpea flour paste with the paneer cubes and all other except for the red bell peppers. Gently mix with your hands or a spatula until every piece of paneer is evenly coated in the rich marinade.
Let the paneer marinate for at least 15 minutes to absorb the flavors. For best results, cover and refrigerate for an hour or even overnight. If you're using wooden skewers, now is the perfect time to soak them in cold water to prevent burning.
When you're ready to cook, preheat your griddle pan, grill, or barbecue to high heat.
Thread the marinated paneer cubes and chunks of red bell pepper alternately onto your skewers.
Cook the kebabs for about 8 minutes, turning them every 2 minutes. You're looking for a beautiful char on all sides and paneer that is heated through and slightly softened.
Serve immediately while hot and sizzling, accompanied by fresh naan bread or fluffy rice, a cooling cucumber and mint raita, and a crisp side salad.
Don't overcrowd the pan.
Cook the kebabs in batches if necessary to ensure they grill evenly rather than steam.
