Paneer Shawarma

Paneer Shawarma

From   Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 15 minutes

Method: Moderate

Course: Snack

Type: Fusion

This shawarma is specially for the vegetarians – as delicious as the chicken ones


  • Cottage cheese (paneer), cut into slabs 350 gms
  • Wheat flour chapattis 4
  • Garlic 9 cloves
  • Cumin seeds ½ tsp
  • Medium onion, roughly chopped 1
  • Lemon juice ½ tbsp
  • Green chilli, finely chopped 1
  • Olive oil 2 tbsps + for grilling
  • Salt to taste
  • Mayonnaise ¾ cup
  • Tahini 2 tbsps
  • Large beetroot, boiled, peeled and cut into thin strips 1
  • Medium carrots, peeled and cut into thin strips 2
  • Iceberg lettuce, shredded ½ cup


  • Put 6 garlic cloves, cumin seeds, onion, lemon juice, green chilli, 2 tbsps olive oil and salt in a blender jar and blend to a fine paste.
  • Spread this paste on both sides of all the cottage cheese slabs. Set aside to marinate for 1 hour.
  • Heat some olive oil in a non-stick tawa. Place the marinated cottage cheese slabs on it and grill, turning sides, till both sides are golden and evenly done.
  • Heat chapattis on the same tawa.
  • Take mayonnaise and tahini in a bowl and mix well. Roughly chop remaining garlic cloves and add to the bowl and mix well.
  • Place each warm chapattis on the worktop. Spread a spoonful of the mayonnaise mixture on them. Top with beetroot and carrot strips and lettuce.
  • Cut grilled cottage cheese slabs into fingers and place on the lettuce. Bring the ends of the chapattis together and wrap.
  • Wrap these wraps in fancy paper napkins, keep them on a serving platter and serve immediately.