veggie shawarma
For the shawarma spice mix:
  • 1 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
  • 6 pitas or flatbreads, lightly warmed
  • classic hummus
  • 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 DAH! Plain Lassi
  • 2 tablespoons tahini
  • 1 clove of garlic, minced
  • 2 tablespoons lemon juice
  • salt, to taste

  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, 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 until evenly browned on all sides, about 6-8 minutes. Remove and keep aside.
  3. Make the yogurt sauce: In a small bowl, mix DAH! Lassi with tahini, garlic, lemon juice and salt.
  4. Assemble the wraps with a dollop of hummus, topped with the shawarma paneer, lettuce, cucumber, cherry tomatoes, pickled onion, and drizzles of the yogurt sauce. Serve with additional hot sauce on the side if desired.