Go Back
Paneer Shawarma: Quick Night-Wave Pita Delight
Print Recipe

Paneer Shawarma

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 250 g paneer cubed
  • 1 tablespoon olive oil plus a splash for finishing
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika smoked if you’ve got it
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder adjust to your heat tolerance
  • 1/2 teaspoon turmeric
  • 1 small onion thinly sliced
  • 1 bell pepper thinly sliced
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 4 warm pita or flatbreads
  • For the sauce: 3 tablespoons yogurt 1 tablespoon tahini (or extra yogurt), juice of 1/2 lemon, pinch of salt
  • Optional toppings: fresh cilantro shredded lettuce, sliced tomato, pickles

Instructions

  • Marinate the paneer: Toss paneer cubes with olive oil and spices (garam masala, paprika, cumin, chili powder, turmeric, salt, and pepper). Let it mingle for 10 minutes while you heat the skillet.
  • Cook the paneer: Heat a skillet over medium-high heat. Add the paneer and sear until golden on edges, about 3–4 minutes per side. Remove and set aside.
  • Sauté veggies: In the same skillet, add a little oil if needed. Sauté onion and bell pepper until they’re soft with a touch of caramel at the edges, 4–6 minutes. Add minced garlic last, cook 30 seconds more.
  • Make the sauce: In a small bowl, whisk yogurt, tahini (or extra yogurt), lemon juice, and a pinch of salt. If it’s too thick, loosen with a splash of water.
  • Assemble: Warm the pitas. Layer with a bed of veggies, add the spiced paneer, and drizzle with sauce. Top with cilantro, lettuce, tomatoes, or pickles if you’re feeling fancy.
  • Wrap and serve: Fold into a neat wrap. If you’re worried about it unrolling, tuck in the sides and hit it with a quick extra squeeze of sauce.