SHAWARMA WRAPS
Serves: 6 wraps
 
INGREDIENTS
For the shawarma spice mix:
  • A garlic clove, minced
  • 1 tablespoon ground coriander
  • ½ tablespoon ground cumin
  • A pinch of ground cardamom
  • ½ teaspoon cayenne (add more for spicier)
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 tablespoons lemon juice
  • 2-3 tablespoons olive oil
For the wraps:
  • 300g paneer, cut into thick matchsticks (or substitute with chicken fillets)
  • 6 pitas or flatbreads, lightly warmed (homemade or store-bought)
  • Classic hummus (homemade or store-bought)
  • 1 cup shredded lettuce
  • Handful of cherry tomatoes, quartered
  • 1 cucumber, thinly sliced
  • Pickled onions or thinly sliced onion
For the garlic yogurt sauce:
  • 1 cup greek yogurt
  • 2 tablespoons tahini
  • A clove of garlic, minced
  • 2 tablespoons lemon juice
  • Salt, to taste
For the homemade hot sauce (optional but recommended!):
  • 1 dried red chilli soaked in hot water for 5 minutes (or more for spicier)
  • 2 tomatoes, blanched and skins removed
  • 1-2 cloves of garlic
  • 2 tablespoons lemon juice
  • Salt, to taste
INSTRUCTIONS
  1. Make the shawarma spice mix by combining the minced garlic, ground coriander, cumin, cardamom, cayenne, smoked paprika, salt, pepper, lemon juice, and olive oil in a bowl. Add to it the cubed paneer or chicken, and mix thoroughly. Let it rest for at least 2 hours or more for it to marinate.
  2. Heat some olive oil in a pan on medium-high heat, and cook the marinated paneer or chicken until evenly browned on all sides, about 6-8 minutes. Remove and keep aside.
  3. Make the yogurt sauce: In a small bowl, mix the greek yogurt with tahini, garlic, lemon juice and salt.
  4. Make the hot sauce: In a food processor or blender, combine the rehydrated red chilli, blanched tomatoes, garlic, lemon juice and salt. Blend until it forms a smooth sauce. Taste and adjust seasoning.
  5. Assemble the wraps with a dollop of hummus, topped with the shawarma paneer (or chicken), lettuce, cucumber, cherry tomatoes, pickled onion, and drizzles of the yogurt sauce and hot sauce. Serve with additional hot sauce on the side if desired.
*Note:
You can marinate the paneer or chicken for upto 24 hours.
For a vegan version, replace the paneer with chickpeas in the shawarma spice mix, and then roast them for 15-20 minutes at 250°C. Alternatively you can also use sliced portobello mushrooms. Omit the yogurt sauce or make it with dairy-free yogurt.
For gluten free, use gluten free pitas.
Recipe by Sprig & Vine at http://sprigandvine.in/shawarma-wraps/