Prepare your station: Preheat the oven to 425°F / 220°C.
Line a baking sheet with foil and lightly grease it with oil. If using wooden skewers, submerge them in a bowl of cold water to prevent burning.
Toast the chickpea flour: Heat 2 tablespoons (30 ml / 1 fl oz) of canola oil in a small frying pan over medium heat.
Add the chickpea flour and toast, stirring constantly, for 2-3 minutes. It's ready when it smells nutty and has turned a light almond color.
Remove from the heat and set aside.
Create the green marinade: In a blender, combine the cilantro, mint, Greek yogurt, garlic, green chiles, salt, and lemon juice.
Blend until you have a smooth, vibrant paste.
Pour the paste into a bowl and stir in the toasted chickpea flour mixture until well combined.
Marinate the paneer: Gently fold the paneer cubes into the green marinade, ensuring each piece is fully coated.
Let it marinate for at least 15 minutes, or for up to 2 hours in the refrigerator for a deeper flavor.
Assemble and bake: Thread the marinated paneer cubes and bell pepper pieces alternately onto your soaked skewers.
Arrange the skewers in a single layer on the prepared baking sheet.
Bake for 12-15 minutes, flipping them over halfway through the cooking time. The paneer tikka is done when the edges are beautifully charred and crisp, and the center is soft and tender.
Serve immediately: Serve the hot skewers with a cooling cucumber and mint raita, warm naan bread, and a fresh salad or fluffy rice.
