Paneer Tikka Wrap

Ingredients

• 8 oz firm paneer cheese
• 1 medium red bell pepper
• 1 medium red onion
• ½ cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon kashmiri chili powder
• ½ teaspoon garam masala
• ¼ teaspoon ground cumin
• 1 tablespoon fresh lemon juice
• 2 tablespoon vegetable oil
• ½ teaspoon kosher salt
• 2 piece naan bread
• ¼ cup plain yogurt
• 2 tablespoon fresh cilantro
• ½ piece fresh lime

Instructions

1. 1

   Cut 8 oz of firm paneer into 1-inch cubes — aim for uniform pieces so they cook evenly. Arrange them on a clean kitchen towel and gently pat dry. Cut 1 medium red bell pepper into 1-inch squares, removing the seeds and white membrane. Cut 1 medium red onion into thick wedges, separating the layers slightly so they stay intact on the skewer.

2. 2

   In a small bowl, combine 0.5 cup plain yogurt, 1 tablespoon ginger-garlic paste (store-bought or fresh), 1 teaspoon kashmiri chili powder, 0.5 teaspoon garam masala, 0.25 teaspoon ground cumin, 1 tablespoon fresh lemon juice, and 0.5 teaspoon kosher salt. Whisk until smooth — you're making the marinade that will coat the paneer and give it color and flavor.

3. 3

   Add the paneer cubes, bell pepper squares, and onion wedges to the yogurt mixture. Using a silicone spatula or your hands, toss gently until every piece is evenly coated. Let it sit for 5-10 minutes at room temperature — the paneer will absorb some of the spice flavors.

4. 4

   Set a 12-inch cast iron skillet or grill pan over medium-high heat. Let it preheat for 2-3 minutes until a drop of water dances and evaporates instantly — this means it's hot enough to sear the paneer without sticking.

5. 5

   Carefully thread the paneer cubes, bell pepper, and onion onto two metal skewers, alternating them. Leave a tiny gap between each piece so heat can reach all sides. Working in batches if needed, place the skewers on the hot skillet.

6. 6

   Sear for 2-3 minutes without moving them — you should hear a steady, aggressive sizzle and smell the spices toasting. Rotate the skewers 90 degrees and cook for another 2 minutes until the paneer develops golden-brown char marks and the vegetables soften at the edges. The paneer should look slightly caramelized on the outside, not pale.

7. 7

   Flip the skewers and repeat: sear for 2 minutes, rotate, and cook another 2 minutes until all sides have some color. The bell pepper should be soft enough to pierce with a fork, and the onion should be caramelized. Transfer the skewers to a clean plate.

8. 8

   Warm the 2 naan breads over the same hot skillet for 30 seconds per side until they're pliable and slightly charred. This keeps them from breaking when you roll them and adds a toasty flavor that complements the paneer.

9. 9

   Lay one warm naan flat on a clean surface. In a small bowl, mix 0.25 cup plain yogurt with a pinch of salt. Spread 2 tablespoons of this cooling yogurt sauce down the center of the naan — this creates a barrier that keeps the bread from getting soggy while adding creaminess.

10. 10

    Slide the paneer, peppers, and onions off one skewer onto the naan, arranging them in a line down the center. Sprinkle 1 tablespoon of fresh cilantro over the top and squeeze fresh lime juice over everything. This brightness balances the rich, spiced paneer.

11. 11

    Fold the bottom third of the naan up and over the filling, then fold in the sides and roll tightly away from you like you're wrapping a burrito. The wrap should be snug enough that it holds together but loose enough that you can bite into it without the filling squirting out. Repeat with the second naan and remaining filling. Serve immediately while the naan is still warm.

Tools you’ll need

• cutting board
• sharp chef's knife
• small mixing bowl
• whisk
• silicone spatula
• 12-inch cast iron skillet or grill pan
• two metal skewers
• instant-read thermometer (optional)
• paper towels

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