Gather the ingredients.
Mix 2 1/2 tablespoons of tandoori masala with yogurt, 2 tablespoons of cooking oil, and salt to taste, making a smooth paste.
Add paneer chunks to bowl and mix gently to coat. Cover and marinate in refrigerator for 2 hours.
Mix remaining 1/2 tablespoon of tandoori masala with onions to coat them well.
Thread marinated paneer, onion, and green and red bell pepper pieces onto bamboo skewers.
Preheat grill to medium. Place paneer skewers on hot grill and brush with a little cooking oil.
Grill until paneer is a light golden color and onions are soft, 4 to 5 minutes per side. Do not overcook, or paneer will become rubbery.
Remove to a plate and sprinkle with chaat masala.
Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges, and serve hot.
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