To prep the paneer, cut the paneer block into fairly large cubes.
Thread the paneer on your skewers. (For metal skewers, no additional prep is needed. For wooden skewers, make sure to soak the skewers ahead of time).
Leave about an inch of distance between the paneer cubes so you can apply the sauce to all sides.
Combine the Schezwan sauce with the sugar in a small mixing bowl.
Brush this sauce on all of the skewered paneer cubes.
Line up the skewers onto a grill basket. Ideally, the skewers will be long enough to fit end to end on the edges of the grill basket without falling through.
If not, just lay the skewers on a grill pan.
Pre-heat the grill on high heat for about 10 minutes. Lower the heat to medium and cook the paneer skewers for about 10 minutes, rotating halfway through.
Remove from grill, allow the paneer to cool before removing from skewers and serving.
Heat sesame oil in a pan on medium heat. Add bell peppers and carrots.
Once the veggies have softened a bit, add the schezwan sauce.
Finish with green onions and remove from heat.
Combine all of the ingredients for the Schezwan mayo into a small mixing bowl. Stir until cohesive.
Assemble Schezwan Paneer Kati Roll
Heat up flaky parathas or tortillas.
Layer the Schezwan mayo, Schezwan grilled paneer, and the stir-fried veggies in the middle of the paratha.
Optional: Top with additional schezwan sauce if you can handle the heat!