About the Recipe
This recipe outlines a complete shawarma-style preparation using paneer as the protein, accompanied by sauces, pickled vegetables, and homemade pita bread. The method combines marination, high-heat cooking, and layering techniques to replicate shawarma-style textures. Each component contributes to flavor balance, including creamy sauces, tangy pickles, and soft bread. The final assembly creates a well-rounded, street-style shawarma.
Ingredients
(A) PANEER FILLING
Paneer: 500 g
Kashmiri Chilli Powder: 1 tbsp
Cumin Powder: 1/2 tsp
Garam Masala: 1/2 tsp
Ginger Garlic Paste: 1 tbsp
Oil: As required
Curd: As required
Vinegar Or Lemon Juice Or Amchur: As required
Black Pepper: As required
Salt: To taste
(B) SAUCES (GARLIC TOUM MAYO)
Cold Milk: 50 ml
Cold Oil: 120 ml
Garlic: 20-30 cloves
Lemon Juice: 1 tsp
Salt: 1 tsp
Sugar: 1 tsp
(C) PICKLED VEGGIES
Carrot: As required
Beetroot: As required
Green Chilli: As required
Onion: As required
Vinegar: 1 cup
Water: 1 cup
Sugar: 5 tbsp
Salt: 1/2 tsp
(D) PITA BREAD
Flour: 250 g
Yeast: 5 g
Sugar: 5 g
Salt: 5 g
Oil: 10 g
Warm Water: 80 g
Warm Milk: 80 g
Preparation
(A) PANEER FILLING
Step 1
Mix all marinade ingredients including spices, curd, oil, and acid.
Step 2
Coat paneer evenly and marinate for 2 hours.
Step 3
Cook paneer by stacking on skewers and torching, or cook on a tawa and then stack.
Step 4
Torch the stacked layers to replicate shawarma texture.
Step 5
Slice thinly from the sides using a sharp knife.
(B) SAUCES (GARLIC TOUM MAYO)
Step 1
In a jar, add milk, garlic, lemon juice, salt, and sugar.
Step 2
Blend properly until smooth.
Step 3
Slowly drizzle oil while blending continuously to emulsify.
Step 4
Blend until thick and creamy. Your Garlic Toum Mayo is ready.
(C) PICKLED VEGGIES
Step 1
Cut carrot, beetroot, green chilli, and onion into desired shapes.
Step 2
In a saucepan, mix vinegar, water, sugar, and salt.
Step 3
Stir until sugar dissolves.
Step 4
Pour the liquid over vegetables and let them pickle in a jar.
(D) PITA BREAD
Step 1
Mix flour and water and let it rest for 20 minutes.
Step 2
Mix milk, yeast, and sugar and let it bloom for 15 minutes.
Step 3
Combine both mixtures, add salt, and knead into a soft dough.
Step 4
Add oil and knead well, then rest for 1 hour until doubled.
Step 5
Divide into equal portions and rest for 15 minutes.
Step 6
Roll into discs and cook on a hot pan.
Step 7
Flip and cook both sides until puffed like a balloon.
Tips and Tricks:
Marinate protein well for deeper flavor absorption.
Always drizzle oil slowly while making mayo to prevent splitting.
Do not overcook pita bread to keep it soft.
Let pickled vegetables sit for better flavor development.