Paneer Shawarma Recipe
Paneer Shawarma is a vegetarian take on the classic shawarma where paneer (Indian Cottage Cheese) is marinated in a spiced yogurt mixture, then pan-fried or grilled, and wrapped in flatbread along with yogurt sauce, tahini sauce, toum (garlic sauce) or hummus alongwith veggies and pickles. This Paneer Shawarma Recipe captures the essence of traditional Middle Eastern cuisine with its authentic blend of spices and herbs. It’s delicious, satisfying, packed with flavor, and great for times you’re craving for a filling snack on-the-go!
About Shawarma
Shawarma is a popular Middle Eastern street food, originally from Turkey, and a favorite among food lovers worldwide.
It is traditionally made by layering ingredients on a vertical rotisserie (or long spit) and slow-roasting them until perfectly cooked. The cooked layers are thinly sliced and served in various ways.
Shawarma can be wrapped in Pita Bread or other flatbreads, or paired as a side dish with rice or salads. It is often accompanied by hummus, tahini sauce, pickled vegetables, and garlic sauce (toum) for added flavor.
On this post, I have shared one of my favorite variants of this popular snack, Paneer Shawarma Recipe. This Shawarma recipe is robust and is pretty addictive too. Try it!
The classic shawarma recipe can be easily adapted to make vegetarian or vegan versions. Vegetarian options often include paneer, like the Shawarma recipe that I have shared here.
While vegan alternatives may feature 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. This element is crucial and can significantly impact the final taste.
About Paneer Shawarma Recipe
My 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 unavailable.
To prepare the Paneer Shawarma, marinate the paneer squares in the mixture for at least 30 minutes or up to a few hours to let the flavors seep in. 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).
I also provide recipes for both the yogurt-lemon sauce and tahini sauce. Although the ingredient list for this Shawarma recipe may appear extensive, the process is straightforward. Making the sauces and marinade is as simple as mixing the ingredients together.
For advance preparation, you can make 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 said recipe makes for four shawarma wraps or rolls. Easily scale up the Paneer Shawarma recipe to make for more servings.
While the ingredient list for the recipe looks daunting, but trust me it is not. It is easy to make this snack especially if you have your flatbreads ready or are using frozen flatbreads.
How to make Paneer Shawarma
Make Yogurt Marinade
- First, get all your ingredients ready. You will be needing the ground spices and seasonings that are listed below for the marinade. These are:
- 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 chilli flakes, optional
- ¼ teaspoon sumac, optional
- ¼ teaspoon ground ginger (dry ginger powder)
2. Next, in a bowl, take 3 tablespoons thick yogurt. Add ½ teaspoon minced garlic or garlic paste and salt according to taste.
Additionally add all of the ground spices listed above.
Tip: You can also take 3 tablespoons Greek yogurt + 1 tablespoon olive oil.
3. Mix thoroughly to get an evenly mixed marinade.
If the yogurt is not sour or tangy, consider adding about ½ to 1 teaspoon lemon juice or according to taste.
Marinate Paneer
4. Slice 250 grams block of paneer into thick slabs or squares.
5. Transfer the paneer squares to the marinade. Gently and evenly coat them with the marinade from all sides.
Cover the bowl and set aside to marinate the paneer for about 30 minutes or upto 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 mixture will caramelize and taste delicious once the paneer squares are fried well.
8. Pan fry until crisp and golden ensuring the paneer does not dry out. Also, avoid frequent flipping, and let each side cook undisturbed until golden.
Fry for about 3 to 4 minutes overall, giving about 2 minutes for each side to cook.
Make sure not to overcook the paneer as it becomes chewy.
If there is any marinade left, add to the paneer when frying the last batch. Cook with the paneer and remove/scrape the masala bits from the pan. It is 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 stop here and serve the Paneer Shawarma with a side of Vegetable Salad, the yogurt sauce and a side of flavored rice like this Saffron Rice or with some Potato Fries or Wedges.
Consider pairing it with this tasty Chickpea Salad as well and a few flatbreads or pita bread by the side.
More Prep
10. In the same little bit of oil that is remaining in the pan or skillet, opt to sauté 1 cup sliced onions for 1 to 2 minutes just to remove their pungency.
This is an optional step. You can keep the onions raw, if you like.
11. Next, begin prepping the veggies. Rinse, dry and chop lettuce roughly. Slice tomatoes. Slice or chop the 7 to 8 pickled cucumbers or gherkins.
You will need 2 cups of sliced lettuce and 1 cup sliced tomatoes that have been deseeded. You can always add less of these veggies if you like.
Also set aside 2 tablespoons parsley or coriander leaves (cilantro) and ½ cup sliced regular cucumber, optional
Make Sauces
12. Make the tahini sauce and yogurt sauce. You can either choose to make both sauces or only one. If you have hummus, you can use it as well.
You can check my recipe of a delicious Hummus that I make with dried chickpeas.
Make Yogurt Lemon Sauce
In a second bowl, take the following ingredients:
- ½ cup Greek yogurt or thick yogurt
- 2 teaspoons lemon juice (or add as per taste)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon minced garlic
- 1 tablespoon coriander or parsley or dill, optional
- ¼ teaspoon ground black pepper or as needed
- salt according to taste
13. Mix thoroughly and set aside.
Make Tahini Sauce
14. In a small bowl, take the below listed ingredients and mix very well and set aside.
- 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 or add according to taste, optional
Assemble & Make Paneer Shawarma Wraps
15. Take a flatbread or pita bread. You can also use Naan or a large Roti or saj bread.
You can lightly warm the pita bread or any flatbread on a skillet or in the oven.
Spread a thin layer of tahini sauce first 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 on the spread sauces in a single layer. Top with fried paneer shawarma slices in the center of the flatbread.
Divide paneer into 4 portions and use accordingly to make 4 shawarma.
17. Layer with the sliced onions, tomatoes and sliced pickled gherkins or cucumbers. Sprinkle chopped coriander or parsley.
You can also sprinkle some sumac, zatar, black pepper or chili flakes, if you like. Add some feta cheese if you prefer.
If you do not want to spread the sauces on the flatbread, opt to drizzle with them at this point.
18. Fold and serve Paneer Shawarma straightaway with the remaining yogurt and tahini dips or hummus. Secure with a parchment paper or foil.
Similarly, layer with the paneer, toppings and 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. Make sure not to over-fry, as it 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 lemon juice or vinegar. Adjust the quantity of lemon juice as per your taste preferences.
- Marination time: Allowing the paneer to marinate longer enhances the 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
How long should I marinate the paneer?
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.
What can I use as a substitute for yogurt in the marinade?
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.
Can I make this recipe ahead of time?
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.
What types of flatbread work best for this recipe?
Pita bread is traditional, but you can use naan, tortillas or even gluten-free flatbreads for dietary preferences.
Step by Step Photo Guide Above
Paneer Shawarma Recipe
Ingredients
For Marinade
- 3 tablespoons thick yogurt or 3 tablespoons Greek yogurt + 1 tablespoon olive oil
- ½ teaspoon garlic – minced or garlic paste
- ½ teaspoon smoked paprika – optional
- ½ teaspoon sweet paprika or cayenne or kashmiri red chilli powder
- ½ teaspoon red chilli flakes – optional
- ¼ teaspoon ground black pepper
- 1 teaspoon Coriander Powder (ground coriander)
- 1 teaspoon Cumin Powder (ground cumin)
- ¼ teaspoon all spice powder (ground all spice)
- ¼ teaspoon cinnamon powder (ground cinnamon)
- ¼ teaspoon cloves powder (ground cloves)
- ¼ teaspoon nutmeg powder (ground or grated nutmeg)
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon green cardamom powder
- salt – as required
- ¼ teaspoon dry ginger powder (ground ginger)
- ¼ teaspoon sumac – optional
- 250 grams Paneer – cut in squares or slabs
For Yogurt sauce
- ½ cup greek yogurt or thick yogurt
- 2 teaspoons lemon juice adjust
- 1 tbsp extra virgin olive oil
- ½ teaspoon minced garlic or garlic paste
- 1 tablespoon coriander leaves (cilantro) oror parsley or dill, optional
- ¼ teaspoon ground black pepper or as needed
- salt as required
For Tahini sauce
- ½ cup tahini
- ½ teaspoon minced garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice or add according to taste
- ¼ teaspoon black pepper
- ⅓ cup warm water
- 1 to 2 pinches of salt or add as required, optional
More Ingredients
- 2 tablespoons olive oil – for pan frying
- 2 cups lettuce – sliced, or add as needed
- 1 cup tomatoes – sliced and deseeded
- 1 cup onions – sliced
- 7 to 8 pickled gherkins or pickled cucumbers
- 2 tablespoon parsley – chopped or coriander leaves (cilantro)
- ½ cup cucumber – sliced, optional
- 4 flatbreads like saj bread or naan or large roti or 8 pita bread.
Instructions
Making Marinade
- Mix the yogurt with the garlic paste, salt, sumac all the ground spices listed under 'For Marinade' section above in the Ingredients section.
- Add few squares of paneer to the marinade and gently coat the paneer evenly from all sides.
- Heat oil for frying in a frying pan or skillet.
- Pan fry paneer on medium low to medium heat. Fry for about 3 to 4 minutes in total, giving about 2 minutes for each side to cook.
- Turn over when one side is golden and fry the second side.
- If there is any marinade left, add to the paneer when frying the last batch. Cook with the paneer and remove/scrape the masala bits from the pan. They are delicious. Mix it later with the fried paneer.
- Set the pan fried marinated paneer shawarma aside. When warm or cool slice into batons.
More Preparation
- Rinse, dry and chop lettuce.
- Slice onions and tomatoes.
- In the remaining leftover bit of oil in the pan, opt to sauté onions for 1 to 2 minutes just to remove their pungency. This is an optional step. You could choose to keep the onions raw if you like.
- Next the sauces need to be made. You could either make both the tahini sauce and yogurt sauce mentioned in the recipe or opt to make either one, depending on the availability of ingredients.
Making Tahini Sauce
- To make tahini sauce, in a small bowl, combine and mix evenly as well as thoroughly all these ingredients – tahini, minced garlic, extra virgin olive oil, lemon juice, black pepper powder and warm water.
- Keep the prepared tahini sauce aside.
Make Yogurt Lemon Sauce
- In a small mixing bowl, mix really well greek yogurt (or thick yogurt), lemon juice, extra virgin olive oil, minced garlic, chopped coriander or parsley or dill and black pepper powder and salt according to taste.
- Set this tangy creamy sauce aside.
Assembling & Making Paneer Shawarma
- Take one flatbread and place it on your work surface.
- Spread tahini sauce first in a thin layer.
- Next spread yogurt sauce. At this point you could add your preferred chilli sauce if you prefer.
- Spread lettuce evenly.
- Top with fried paneer shawarma batons or slices. Divide paneer into 4 portions and use accordingly to make 4 shawarma.
- Top with the thinly sliced onions and tomatoes. Place some sliced pickled cucumber or gherkins.
- Lastly sprinkle some chopped coriander leaves or parsley. At this point, opt to sprinkle some paprika, ground black pepper, sumac, zatar or chili flakes. If you like, add some feta cheese.
- Fold into a neat roll and serve Paneer Shawarma Wraps straight away. Similary make the remaining 3 wraps and serve.
- Enjoy the Paneer Shawarma Roll as is or with a side dip of the tahini sauce, yogurt sauce, chilli sauce or any of your preferred dipping sauces.
Notes
- The more time, the better the paneer gets infused with the flavors of the marinade. 30 minutes marination also works well.
- Use thick yogurt or greek yogurt which is sour or tangy. If the yogurt is not sour, add about ½ to 1 teaspoon of lemon juice or vinegar to it. You can add more lemon juice if needed according to your taste buds.
- Use fresh paneer, preferably homemade. Chop the paneer into similar sized slabs or squares for even cooking. Make sure not to fry them for a long time as they will become chewy and dense.
- Adjust the sweet paprika or red chilli powder as needed. You can add more of it for a spicier marinade.
- I would suggest to pan fry the paneer instead of oven grilling them as cooking them on a tawa or frying pan is faster than grilling in the oven.
- Fresh vegetables like onions, tomatoes, cucumber, lettuce, not only add a textural crispness but also tons of flavor.
- I have used pickled gherkins but feel free to use pickled onions, cucumber, beets, carrots and turnips.
- For the sauces, you could use either of these, the Yogurt Lemon Sauce and Tahini Sauce (that I have shared here) and Hummus. You could also add some harissa or your preferred chilli sauce.
- For a keto or low carb version, serve the Paneer Shawarma with the vegetables and pickle like a salad.
- To veganize the recipe, use tofu, unripe jackfruit, seitan, tempeh, soya chaap. Additionally use a plant based yogurt. For gluten-free preference, use a gluten free flat bread or serve with rice.
Sounds delicious. Looking forward to making it. Just wanted to clarify what is “all spice powder”? Any particular brand to look for? Suggestions for any substitution for it?
Thanks for your comment. “Allspice powder” refers to ground allspice. It is a spice with flavors like cinnamon, clove, and nutmeg.
If you don’t have it, you can substitute it with a small pinch of a mix of cinnamon, clove, and nutmeg powders. Hope you enjoy the recipe!
I love this recipe. It came out delicious.
Great and thanks for letting me know.
I have tried a few shawarma recipes but this one is the best recipe i have made till now.
I did not add sumac as I did not have it but used a bit of chaat masala. It was truly delicious and tasty.
I used store brought packaged frozen paranthas to wrap the paneer shawarma. Thanks a lot.
So glad you liked the recipe! Chaat masala is a nice substitute for sumac, and using frozen parathas is a smart shortcut. Thanks for trying and sharing your feedback!