Paneer Shawarma

7 years ago | Home Cooking
Prep time: 1 hour
Cook time: 1 hour
Number of servings: 4-5 persons


Pita Bread

For Pickled Vegetables
Water - 1 cup
Vinegar - 1 cup
Salt - 2 tsp
Sugar - 2 tsp

For Paneer
Paneer - 200 gms
Ginger garlic paste - 1 tsp
Lemon juice - 1 Tbsp
Salt to taste
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Black Pepper powder - 1/2 tsp
White Pepper powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Garam Masala powder - 1/2 tsp
Soy sauce - 1 tsp
Chili sauce - 1 Tbsp
Yogurt/Curd - 3 Tbsp
Olive oil - 1 Tbsp

For Eggless Garlic Mayonnaise
Oil - 1/2 cup
Chilled Milk - 1/4 cup
Salt - 1/2 tsp
Pepper - 1/2 tsp
Chopped Garlic - 1 tsp
Lemon juice - 1 tsp
Vinegar - 1 tsp

For Salad
Pickled Vegetables
Egg-less Garlic Mayonnaise


1. Take a pan add water, vinegar, salt, sugar and turn off the stove once it starts boiling.

2. Take a bowl add cucumber, carrot, onion and pour the vinegar mixture. Close and let it come to room temperature and then refrigerate it.

To marinate paneer

3. Take another bowl add paneer, lemon juice, ginger garlic paste, salt, turmeric powder,
chili powder, black pepper, white pepper, coriander powder, cumin powder, garam masala powder, soy sauce, chili sauce, yogurt and mix it all together and let it sit for 30 minutes.

Garlic Mayonnaise

4. Take a vessel add oil, milk, salt, pepper, garlic, lemon juice, white vinegar and take a blender and blend it well.

To cook paneer

5. Heat a saucepan, add olive oil, marinated paneer and let it cook on both the sides.

For salad

6. Mix pickled vegetables, lettuce and garlic mayonnaise.

To fill pita bread

7. Take a pita bread, tear at the top and start filling with paneer, vegetable pickle, and salad.

It's time to have a big paneer shawarma bite!