Paneer Tikka Wrap

Step 1

In a small bowl, whisk together 0.5 cup plain full-fat yogurt, 1 tablespoon ginger-garlic paste, 1 tablespoon fresh lemon juice, 0.5 teaspoon kashmiri chili powder, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander, and 0.25 teaspoon salt until smooth. This marinade should be vibrant red-orange and evenly spiced.

Step 2

Pat 14 oz paneer cubes dry with paper towels, then add them to the marinade along with 1 tablespoon extra-virgin olive oil. Gently fold to coat evenly, being careful not to crumble the cheese. Let sit for at least 10 minutes while you prep the vegetables — longer is better (up to 30 minutes refrigerated).

Step 3

Cut 1 medium red bell pepper and 1 medium yellow bell pepper into roughly 1-inch pieces, discarding the core and seeds. Cut 0.5 medium red onion into 1-inch pieces, keeping layers intact so they don't fall apart on the skewers. Place in a separate bowl.

Step 4

Thread the marinated paneer and vegetables onto two 10-inch metal skewers, alternating paneer, bell pepper, onion, and repeating. Leave a small gap between each piece so heat circulates and they char rather than steam.

Step 5

Set a 12-inch cast iron skillet or grill pan over medium-high heat and let it preheat for 2 minutes until smoking lightly. You want it hot enough that the paneer sizzles immediately on contact.

Step 6

Carefully place both skewers on the hot pan. Cook without moving for 3-4 minutes until the paneer develops deep caramelized spots and the onion edges are charred. You'll hear an aggressive sizzle — this is good, it means the cheese is getting crispy and flavorful.

Step 7

Rotate the skewers 90 degrees and cook for another 2-3 minutes until all four sides of the paneer and vegetables have golden-brown char marks. The paneer should feel slightly firm to the touch but still creamy inside. Total cooking time is about 8-10 minutes.

Step 8

Warm the 2 pieces of naan bread directly over a medium flame on your stovetop (or in a dry pan over medium heat) for about 30 seconds per side until soft and pliable. You should see light char spots appear. Set on a cutting board.

Step 9

Slide the warm paneer and vegetables off the skewers directly onto one of the warm naan breads, letting them land slightly off-center so you have room to fold. Repeat with the second naan and skewer.

Step 10

Spread 2 tablespoons sweet mango pickle or chutney (if using) down the center of each naan, then dollop with 2 tablespoons of the remaining fresh yogurt. This cool yogurt cools the hot paneer and adds creamy contrast.

Step 11

Scatter 0.125 cup fresh cilantro leaves over each wrap — this adds brightness and a fresh herbal note against the smoky paneer. Fold the naan in half or roll it into a cone shape, then wrap the bottom in parchment or foil so it doesn't fall apart.

Step 12

Serve immediately with lemon wedges on the side. Squeeze fresh lemon juice over the wrap just before eating — the acid cuts through the richness of the paneer and yogurt perfectly.