In a nonreactive bowl, mix together the plain yogurt, tandoori paste or powder, and fresh lemon juice.

Add the paneer cubes to the mixture.

Gently stir to coat the paneer with the marinade.

Cover the bowl and refrigerate for at least 6 hours, or up to 24 hours to allow the flavors to meld.

Soak wooden skewers in water to prevent burning during cooking.

Thread the marinated paneer cubes, red bell pepper pieces, white mushrooms, and zucchini rounds onto the soaked skewers.

Brush the assembled kebabs with vegetable oil.

Broil or grill the kebabs for approximately 10 minutes.

Cook until the paneer is lightly tinged with brown, flipping occasionally to ensure even cooking.

Serve the hot tandoori paneer kebabs immediately.

Garnish with lemon wedges, if desired.