Paneer Shawarma Roll Recipe

Paneer Shawarma Roll picture




 Paneer/Tofu8 Ounce, cut into 2 inch long fingers (250 Grams)
 Tomato1 , sliced
 Onion1 Small, sliced
 Pita breads/Pizza bases2 , cut into 2 pieces
 Hummus4 Tablespoon
 Arabie pickle4 Tablespoon
 Lemon juice/Vinegar1 Teaspoon
 Lebanese mixed spices1 Teaspoon
 Thick yogurt1⁄4 Cup (4 tbs)
 Ground cardamom1⁄4 Teaspoon
 Oil1 Tablespoon
 Garlic ginger paste1⁄2 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon (To Taste)

Nutrition Facts

Serving size: Complete recipe

Calories 839 Calories from Fat 236

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 5.6 g28.2%

Trans Fat 0 g

Cholesterol 30 mg

Sodium 3484.8 mg145.2%

Total Carbohydrates 106 g35.4%

Dietary Fiber 8.1 g32.3%

Sugars 20 g

Protein 42 g84.9%

Vitamin A 25% Vitamin C 45.9%

Calcium 42.5% Iron 16.2%

*Based on a 2000 Calorie diet


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.