Paneer Shawarma

Method

1. 1

   Salt and powdered spices together make shawarma masala. To make the marinade for the paneer, mix the hung curd, lemon juice, garlic and onion paste, and shawarma masala. Add the paneer pieces and mix well. Refrigerate for at least 1 hour.

   Clove PowderBlack Pepper PowderCoriander PowderGaram Masala PowderHung CurdLemon JuiceSaltCumin PowderCardamom PowderCinnamon PowderGarlic PasteOnionPaneer

2. 2

   Add the ingredinets for the mayonnaise and pulse blend until thick.

   Sunflower OilSaltGarlic PasteMilkSugarLemon Juice

3. 3

   To make the hot sauce, boil together with the ingredients until the garlic is soft and mashable, minimum 20 mins.

   Dried Kashmiri Red ChilliOnionVinegarGarlicSaltSugarWater

4. 4

   Strain and blend with the remaining water as needed, until smooth. Strain the sauce, if needed.

5. 5

   Cook/ Reheat the pita bread and remove from heat and cover with a cloth.

   Pita Bread

6. 6

   Cook the paneer on a heated and greased grill pan or a Tawa/ roast over an open fire. Flip and cook until the paneer is cooked through and a bit charred.

7. 7

   Remove from heat and cut into long strips.

8. 8

   To assemble the shawarma, spread garlic mayonnaise on the Khubz/Pita. Place some of the paneers, along with the sliced onion, tomato, and hot sauce. Form into a roll, and serve hot!

   French FriesOnionTomato