Paneer Shawarma Roll Recipe
Ingredients
| 250 g/8 oz paneer or tofu cut into 2" long fingers | ||
| Tomato | 1 , sliced | |
| Onion | 1 Small, sliced | |
| 2 pita breads or pizza bases cut into two pieces horizontally to get 2 thin rounds | ||
| Some hummus | ||
| Some arabie pickle | ||
| Oil | 2 Tablespoon | |
| MARINADE | ||
| 1 tsp lemon juice or vinegar | ||
| 1 tsp Lebanese mixed spices | ||
| 1/4 cup thick yogurt | ||
| Cardamom | 1/4 Teaspoon | |
| Oil | 1 Tablespoon | |
| Garlic – ginger paste | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1/2 tsp pepper, or to taste | ||
Directions
Marinate paneer/tofu with all the ingredients of the marinade for about 1/2 hour.
You can keep it longer if you feel like.
Heat 2 tbsp oil in a pan, add paneer/tofu fingers and stir fry for 3-4 minutes or till slightly golden brown from some sides.
Remove from heat.
Warm all the four pieces of pita bread on a hot griddle/pan for 1 minute.
Keep one warmed piece on a flat surface.
Spread 1 tsp hummus, put some paneer/tofu slices.
Top it with sliced tomatoes and onion.
Roll forward to make a roll.
You can keep it longer if you feel like.
Heat 2 tbsp oil in a pan, add paneer/tofu fingers and stir fry for 3-4 minutes or till slightly golden brown from some sides.
Remove from heat.
Warm all the four pieces of pita bread on a hot griddle/pan for 1 minute.
Keep one warmed piece on a flat surface.
Spread 1 tsp hummus, put some paneer/tofu slices.
Top it with sliced tomatoes and onion.
Roll forward to make a roll.
Chef
