Paneer Shawarma is a vegetarian twist on the classic shawarma, featuring paneer (Indian Cottage Cheese) marinated in a spiced yogurt mixture. The paneer is then pan-fried or grilled and wrapped in flatbread with yogurt sauce, tahini sauce, toum (garlic sauce), or hummus, along with fresh veggies and pickles. This Paneer Shawarma Recipe embodies the flavors of traditional Middle Eastern cuisine with its authentic blend of spices and herbs. It’s delicious, satisfying, and perfect for those moments when you’re craving a hearty snack on-the-go!
About Shawarma
Shawarma is a beloved Middle Eastern street food that originated in Turkey and has gained popularity among food enthusiasts worldwide.
Traditionally, it is prepared by layering ingredients on a vertical rotisserie, which slowly roasts them to perfection. The cooked layers are then thinly sliced and served in various ways.
Shawarma can be wrapped in pita bread or other flatbreads, or served alongside rice or salads. It is often accompanied by hummus, tahini sauce, pickled vegetables, and garlic sauce (toum) for an extra flavor boost.
In this post, I share one of my favorite variations of this popular snack: the Paneer Shawarma Recipe. This shawarma is robust and quite addictive. Give it a try!
The classic shawarma recipe can easily be adapted for vegetarian or vegan versions. Vegetarian options often include paneer, as featured in this recipe, while vegan alternatives may use soya chaap (mock meat), tofu, roasted vegetables, seitan, or tempeh.
At home, where a rotisserie isn’t practical, a frying pan works perfectly for cooking the marinated paneer.
The key to a delicious shawarma lies in the spice blend used for the marinade, which can significantly influence the final taste.
About Paneer Shawarma Recipe
This Paneer Shawarma Recipe features a flavorful marinade made with a mix of spices, herbs, olive oil, and yogurt. While sumac adds a unique touch, it is optional, so don’t worry if it’s not available.
To prepare the Paneer Shawarma, marinate the paneer squares in the mixture for at least 30 minutes or up to a few hours to allow the flavors to meld. For deeper flavor, you can even marinate them overnight in the refrigerator.
Once marinated, pan-fry the paneer squares and slice them into strips or batons. These are then wrapped in flatbread, spread with tahini sauce and yogurt-lemon sauce, and layered with lettuce, onions, tomatoes, and pickled cucumbers (gherkins).
Recipes for both the yogurt-lemon sauce and tahini sauce are included. Although the ingredient list may seem extensive, the process is straightforward. Making the sauces and marinade is as simple as mixing the ingredients together.
You can prepare your pita or flatbread a day in advance and marinate the paneer ahead of time. It’s best to prepare the sauces fresh before assembling the shawarma wraps.
This recipe yields four shawarma wraps or rolls, and it’s easy to scale up the Paneer Shawarma recipe for more servings.
While the ingredient list may appear daunting, trust me, it’s not. Making this snack is easy, especially if you have your flatbreads ready or are using frozen flatbreads.
How to Make Paneer Shawarma
Make Yogurt Marinade
- Gather all your ingredients. You will need the ground spices and seasonings listed below for the marinade:
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon sweet paprika (or cayenne or Kashmiri red chili powder)
- ¼ teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground turmeric
- ¼ teaspoon green cardamom powder
- ½ teaspoon red chili flakes (optional)
- ¼ teaspoon sumac (optional)
- ¼ teaspoon ground ginger (dry ginger powder)
2. In a bowl, take 3 tablespoons of thick yogurt. Add ½ teaspoon minced garlic or garlic paste and salt to taste.
Additionally, add all of the ground spices listed above.
Tip: You can also use 3 tablespoons of Greek yogurt mixed with 1 tablespoon of olive oil.
3. Mix thoroughly to create an even marinade.
If the yogurt is not sour or tangy, consider adding about ½ to 1 teaspoon of lemon juice to taste.
Marinate Paneer
4. Slice a 250-gram block of paneer into thick slabs or squares.
5. Transfer the paneer squares to the marinade. Gently and evenly coat them with the marinade on all sides.
Cover the bowl and let the paneer marinate for about 30 minutes or up to 1 to 2 hours in the refrigerator.
Fry Marinated Paneer
6. Heat oil for frying in a frying pan or skillet.
Pan-fry the paneer on medium-low to medium heat.
7. Turn over when one side is golden and fry the second side. The marinade will caramelize and taste delicious once the paneer squares are well-fried.
8. Pan-fry until crisp and golden, ensuring the paneer does not dry out. Avoid frequent flipping, allowing each side to cook undisturbed until golden.
Fry for about 3 to 4 minutes in total, giving about 2 minutes for each side to cook.
Be careful not to overcook the paneer, as it will become chewy.
If there is any leftover marinade, add it to the paneer when frying the last batch. Cook with the paneer and scrape the flavorful bits from the pan. It’s delicious! Mix it with the paneer.
Set the fried paneer aside on a plate.
9. When warm or cool, cut the fried paneer into batons or slices.
You can serve the Paneer Shawarma with a side of vegetable salad, yogurt sauce, and flavored rice like saffron rice, or with potato fries or wedges.
Consider pairing it with a tasty chickpea salad and some flatbreads or pita bread on the side.
More Prep
10. In the remaining oil in the pan, you can sauté 1 cup of sliced onions for 1 to 2 minutes to remove their pungency. This step is optional; you can leave the onions raw if you prefer.
11. Next, prepare the veggies. Rinse, dry, and roughly chop the lettuce. Slice the tomatoes and chop the pickled cucumbers or gherkins.
You will need 2 cups of sliced lettuce and 1 cup of deseeded sliced tomatoes. You can adjust the quantity of these veggies to your liking.
Also set aside 2 tablespoons of parsley or coriander leaves (cilantro) and ½ cup of sliced regular cucumber, if desired.
Make Sauces
12. Prepare the tahini sauce and yogurt sauce. You can choose to make both sauces or just one, depending on your preference. If you have hummus, feel free to use that as well.
Make Yogurt Lemon Sauce
In a separate bowl, combine the following ingredients:
- ½ cup Greek yogurt or thick yogurt
- 2 teaspoons lemon juice (or adjust to taste)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon minced garlic
- 1 tablespoon chopped coriander, parsley, or dill (optional)
- ¼ teaspoon ground black pepper (or to taste)
- Salt to taste
13. Mix thoroughly and set aside.
Make Tahini Sauce
14. In a small bowl, combine the following ingredients and mix well:
- ½ cup tahini (unsweetened)
- ½ teaspoon minced garlic
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- ⅓ cup warm water
- A few pinches of salt (optional)
Assemble & Make Paneer Shawarma Wraps
15. Take a flatbread or pita bread. You can also use naan, a large roti, or saj bread.
Lightly warm the pita bread or any flatbread on a skillet or in the oven.
Spread a thin layer of tahini sauce on the flatbread.
Next, spread the yogurt-lemon sauce in a thin layer. At this point, you can add a spicy chili sauce or hummus if you prefer.
16. Place the chopped lettuce leaves in a single layer over the sauces. Top with fried paneer shawarma slices in the center of the flatbread.
Divide the paneer into four portions and use accordingly to make four shawarmas.
17. Layer with sliced onions, tomatoes, and sliced pickled gherkins or cucumbers. Sprinkle with chopped coriander or parsley.
You can also sprinkle some sumac, za’atar, black pepper, or chili flakes if desired. Add some feta cheese if you like.
If you do not want to spread the sauces on the flatbread, you can drizzle them at this point.
18. Fold and serve the Paneer Shawarma immediately with the remaining yogurt and tahini dips or hummus. Secure with parchment paper or foil.
Repeat the layering with the remaining ingredients to make more shawarmas.
Serving Suggestions
You can enjoy the Paneer Shawarma in various ways:
- As a wrap or roll, as described earlier.
- Served alongside spiced or flavored rice, fries, vegetable salad, pickles, and a variety of sauces.
If making wraps, slice the paneer into thin strips or batons. For serving as a salad or on its own, cut the paneer into chunks or cubes.
Pair it with a refreshing Middle Eastern drink like sharbat, mint lemonade, or the Indian classic lassi.
For a keto or low-carb option, serve the shawarma with vegetables and pickles as a salad.
Expert Tips
- Using paneer: Opt for fresh paneer, preferably homemade, and cut it into evenly sized slabs or squares for uniform cooking. Avoid over-frying, as this can make the paneer chewy and dense.
- Cooking paneer: Pan-frying on a tawa or skillet is recommended for faster results compared to oven grilling.
- Yogurt selection: Use thick or Greek yogurt with a tangy flavor. If the yogurt lacks tanginess, add ½ to 1 teaspoon of lemon juice or vinegar. Adjust the quantity of lemon juice to your taste preferences.
- Marination time: Allowing the paneer to marinate longer enhances flavor infusion. Even a 30-minute marination yields good results.
- Adjusting spices: Modify the quantity of sweet paprika or red chili powder to suit your spice tolerance. For a spicier marinade, feel free to add more.
- Sauce options: Choose from yogurt-lemon sauce, tahini sauce, or hummus. You can also include harissa or your favorite chili sauce for added heat.
- Adding texture & flavor: Incorporate fresh vegetables like onions, tomatoes, cucumber, and lettuce for a crisp texture and enhanced flavor. Pickled options such as gherkins, onions, cucumbers, beets, carrots, or turnips also work well. Olives can be added for extra flavor.
- Vegan & gluten-free alternatives: For a vegan version, substitute paneer with tofu, unripe jackfruit, mixed vegetables, seitan, tempeh, or soya chaap, and use plant-based yogurt. For a gluten-free option, pair with gluten-free flatbread or serve alongside rice.
FAQs
Ideally, marinate the paneer for at least 30 minutes to allow it to absorb the flavors. For better results, marinate it for a few hours or overnight in the refrigerator.
For a vegan alternative, use plant-based yogurt. If unavailable, you can mix coconut cream or cashew cream with a little lemon juice for tanginess.
Yes, you can prepare the marinade and marinate the paneer a day prior. The sauces and flatbreads can also be made ahead. Assemble the shawarma wraps just before serving for the freshest taste.
Pita bread is traditional, but you can use naan, tortillas, or even gluten-free flatbreads for dietary preferences.
