There’s something undeniably exciting about street food from around the world. One such global favourite is the shawarma wrap, warm, stuffed flatbread filled with spiced meat or veggies, creamy sauces, and crunchy fillings. But today, we’re giving this Middle Eastern classic an Indian twist. Meet the paneer shawarma wrap: a satisfying fusion of smoky tandoori paneer, fresh veggies, and garlicky sauces, all rolled up into a handheld delight.
This recipe is perfect for days when you want something different from your usual roti sabzi, yet don’t want to stray too far from Indian flavours. It’s quick, easy, and endlessly customisable. You can make it spicy, keep it mild, pack it with your favourite vegetables, or even switch up the sauces. Plus, it’s just as good for a weeknight dinner as it is for a weekend get-together with friends.
Whether you’re cooking for yourself or looking for a crowd-pleaser that’s both healthy and indulgent, this paneer shawarma wrap checks every box. Let’s get started with the five steps that bring this flavour-packed wrap to life.
Step 1: Marinate the paneer with Indian spices
Start by cutting 200 grams of paneer into thin strips or medium cubes, depending on how you like your filling. In a bowl, mix curd, ginger-garlic paste, red chilli powder, turmeric, cumin powder, garam masala, and a squeeze of lemon juice. Add a bit of oil and salt to bind it all. Toss the paneer pieces in the marinade and let them rest for at least twenty to thirty minutes. This allows the flavours to soak in and gives the paneer that signature shawarma-style depth.
Step 2: Grill or sauté the marinated paneer
Once the paneer has marinated well, grill it on a hot tawa or pan until it’s lightly charred and golden on all sides. If you have a grill or oven, you can skewer the paneer and cook it for about ten minutes until it turns smoky and crisp. Avoid overcooking to keep the paneer soft on the inside. Once done, set it aside and let it cool slightly while you prepare the rest of the wrap ingredients.
Step 3: Prepare the garlic sauce and salad base
The creamy garlic sauce is what gives the shawarma wrap its magic. For a quick version, mix hung curd or mayonnaise with minced garlic, lemon juice, salt, and a touch of olive oil. You can also add a spoon of tahini or mustard for a richer taste. For the fresh element, finely chop cabbage, carrots, cucumber, or onions, whatever you prefer. Toss them with a bit of salt, pepper, and lemon juice to make a simple, crunchy salad base.
Step 4: Warm your flatbreads or wraps
Use store-bought or homemade flatbreads like rumali roti, whole wheat tortillas, or even plain parathas. Warm them slightly on a tawa or dry pan until they’re soft and pliable. This will make wrapping easier and keep the layers from cracking. Brush a little butter or ghee if you like an extra layer of flavour. You can also lightly toast them on one side to give a street-style finish.
Step 5: Assemble the wrap and roll it tight
Lay the warm flatbread on a plate. Spread a generous spoon of the garlic sauce down the centre. Add a handful of the salad mix, followed by the grilled paneer. Drizzle more sauce on top if you like it saucy. Fold the sides over and roll it up tightly. If needed, wrap it in foil or parchment paper to hold everything in place. Serve it hot with extra dip or a side of fries, chutney, or pickled onions.
The paneer shawarma wrap is the perfect example of how easy it is to create something globally inspired right in your kitchen. It’s bold, creamy, crunchy, and packed with spices that feel familiar yet new. Whether you’re serving it up as a lunchbox hero, a quick dinner, or party food with flair, this wrap will quickly become one of your go-to favourites.
