Methods

1. In a medium bowl, combine 3 tablespoons canola oil, lemon juice, tandoori masala, and 1/2 teaspoon salt, and whisk until smooth. Add the paneer cubes and gently toss, making sure each pieces is completely coated in the oil-spice mixture. Cover and refrigerate for 6 hours, but preferably overnight.
2. When ready to skewer, toss the onions, red bell pepper, and green bell pepper with the remaining 3 tablespoons canola oil and 3/4 teaspoon salt.
3. Remove the marinated paneer from the refrigerator. Skewer one piece of paneer, pushing it to the end of the skewer, then skewer a couple onion petals, followed by a piece of green bell pepper and a piece of red bell pepper. Repeat this process so there are three pieces of paneer on each skewer. Repeat with the remaining paneer and vegetables, transferring the finished skewers to a plate or baking sheet.
4. While you are making the skewers, preheat a gas grill to medium high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers on all four sides until the cheese is soft, the vegetables are tender-crisp, and everything is lightly charred, about 2 to 3 minutes per side.
5. Serve hot with green chutney and pickled onions.