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Paneer shawarma wraps loaded with charred paneer, spiced pickled onions, and creamy garlic sauce on a wooden board.
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Paneer Shawarma

Course High Protein Meal recipes, Main Course
Cuisine Fusion, Indian, Middle Eastern
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 25 minutes
Total Time 55 minutes
Servings 2

Ingredients

Paneer Marinade

  • 200 g Low-Fat Paneer single block
  • 3 tbsp Non-Fat Greek Yogurt
  • 1 tsp Ginger-Garlic Paste or powder
  • 1 tsp Red Chili Powder
  • ½ tsp Garam Masala or shawarma spice blend
  • 1 tbsp Olive Oil
  • Salt to taste

High-Protein Chipotle Sauce

  • 1 Large Red Bell Pepper roasted
  • 3 –4 Cloves Garlic
  • 10 –15 Raw Cashews soaked in hot water for 10–15 minutes
  • ⅓ cup Low-Fat Cottage Cheese or Low-Fat Paneer
  • ¼ cup Non-Fat Greek Yogurt
  • 1 tbsp Dried Oregano
  • ½ tsp Black Pepper Powder
  • ½ tsp Kashmiri Red Chili Powder
  • ½ tsp Salt
  • Splash of water to adjust consistency

Creamy Garlic Dip

  • ¼ cup Non-Fat Greek Yogurt
  • ¼ cup Low-Fat Cottage Cheese
  • 1 Clove Garlic
  • 1 tbsp Lemon Juice
  • Pinch of Sugar
  • Salt and Black Pepper to taste

Spiced Pickled Onions

  • 1 Red Onion thinly sliced
  • ½ tsp Red Chili Powder
  • 1 tbsp Lemon Juice
  • Pinch of Sugar
  • Salt to taste

Assembly & Garnish

  • 2 Flatbreads Rumali Rotis, or Tortillas (~45g each)
  • Shredded Iceberg Lettuce
  • Chili flakes & Dried Oregano for garnish

Instructions

  • Make the High-Protein Chipotle Sauce: Add the roasted red bell pepper, garlic, soaked cashews, cottage cheese/paneer, non-fat Greek yogurt, oregano, black pepper, Kashmiri chili powder, and salt to a blender. Blend with a splash of water until completely smooth and creamy.
  • Make the Garlic Dip: In a small blender, combine non-fat Greek yogurt, low-fat cottage cheese, garlic, lemon juice, sugar, salt, and black pepper. Blend until creamy and smooth.
  • Prep the Pickled Onions: In a small bowl, toss the thinly sliced red onions with red chili powder, lemon juice, sugar, and salt. Set aside to quick-pickle.
  • Marinate the Paneer: Whisk together non-fat Greek yogurt, ginger-garlic paste, red chili powder, garam masala, olive oil, and salt in a shallow dish. Coat the paneer block thoroughly and let sit for 15 minutes.
  • Sear & Slice: Heat a skillet over medium-high heat with a light drizzle of oil. Sear the paneer block for 2–3 minutes per side until deeply golden and charred. Transfer to a cutting board and slice into thick strips.
  • Assemble: Warm your flatbread. Spread a generous layer of the High-Protein Chipotle Sauce, then add shredded lettuce, charred paneer strips, and pickled onions. Drizzle generously with the Creamy Garlic Dip and garnish with chili flakes and oregano. Wrap tightly and serve warm!