Grilled Paneer Kebab Naan Wraps

  • Time
    30 mins
  • Servings
  • Nutrition
    478 Per Serving

These vegetarian kebabs with paneer and vegetables are healthy, quick and delicious. The paneer cubes, zucchini and tomatoes are marinated in sweet and tangy chutney and Greek yogurt. They are cooked until juicy and slightly charred on the grill and then tucked into warm naan bread and drizzled with a cooling raita yogurt sauce. Enjoy them right away, or wrap them up and take them to go!


Kitchen Tools

  • Large bowl
  • Salt
  • Pepper
  • Cooking oil
  • Grilling surface or oven
  • Something to cover the kababs



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Cut the paneer into 1-inch cubes. Cut the zucchini into slices just as thick as the paneer.

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In a large bowl mix the chutney, ginger-garlic paste, chili powder to your spice preference, half the yogurt, 1 tablespoon of oil, and salt and pepper to taste. Reserve the remaining yogurt. Toss in the paneer, grape tomatoes and zucchini and coat with the chutney marinade.

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Make the kebabs by pushing down in a zucchini slice, a cherry tomatoes and a paneer about ¼ down the stick. Repeat this stack 2-3 more times so there are 3-4 sets of zucchini, tomato and paneer on each stick. Drizzle with oil and set aside to grill or bake.

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Preheat grill to 450F, and place kebabs diagonally on grill top. Cover and cook until slightly charred, flipping halfway through if necessary. Set aside on a plate when done.

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Brush few drops of oil on each side of the naan and throw on the grill to warm up. Grill each side for just a minute until warm and grill marks form. Slice the lime in half.

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Mix raita masala with the other half of the yogurt. Spoon a small spoon of the yogurt mixture on the naan and place a kebab on it. Pull the skewer out keeping the contents in the wrap. Squeeze some lime juice over and enjoy the kebab wraps right away!

Tips from Chef's