Keto Paneer Shawarma Bowl

About this recipe

Paneer marinated in yogurt, spices, and citrus becomes tender and absorbs those deep Middle Eastern and North Indian flavors — cumin, garam masala, paprika, and cayenne build warmth and complexity. Unlike chicken versions, paneer maintains its firm bite through pan-frying, creating a satisfying textural anchor. The yogurt marinade keeps it moist while the high-heat sear creates a golden exterior. Sliced bell peppers and red onion pick up color and sweetness on the hot pan; cauliflower rice forms the low-carb base. At 24g protein and 8g net carbs, this is a complete meal that feels substantial without heaviness. Ginger and garlic add brightness; lemon juice at the end lifts the whole bowl. The spice level is genuinely hot, so taste as you go and dial back the chili powder if you prefer more balance. Assemble the bowl warm with the paneer and vegetables while the cauliflower rice is still slightly steaming — the heat helps bloom those spices. Leftovers keep for 3 days and can be eaten cold or quick-warmed in a skillet.