Vegetable Shawarma is my vegan take on another dish from the Ottoman Empire. There are many variations from different regions in the Middle East, but the basic recipe calls for thin strips of marinated meat that are skewered on a vertical rotating spit. You get both crispy and juicy bits in one bite. This isn’t really possible with vegetables, plus who has a vertical roaster in their home? Instead, I roast the vegetables on a sheet pan in a really hot oven. You get both crispy and soft textures.
Shawarma Seasoning Mix
Ingredients
2 Tbl Cumin Seeds
2 Tbl Coriander Seeds
1 tsp Cardamom Seeds
2 Tbl Paprika
1 tsp Cinnamon
1 Tbl Turmeric powder
1 Tbl Garlic Powder
Instructions
Mix together the cumin, coriander and cardamom seeds and put them in a sauté pan on medium-high heat. Toast until fragrant, just before starting to smoke. Let cool and grind. Mix in the paprika, cinnamon, turmeric, and garlic powder. Store extra in a jar with tight-fitting lid or in a Ziploc bag.
Vegetable Shawarma
Ingredients
1⁄4 C Seasoning Mix
1 C Vegan Yogurt or Greek style Yogurt
1⁄4 C Olive Oil
1 tsp salt
1 Tbl Chopped Cilantro
Juice of 1 Lemon
Instructions
You can choose any vegetables you like. Just cut them around the same size, about 2 “ long and 1⁄2 “ thick. You need 4 cups total.
My favorites are fennel, cauliflower, mushrooms, onions, peppers, parsnips, and sweet potatoes. For texture, I sometimes add a can of chickpeas and roast them until crunchy.
Mix up the marinade and coat the vegetables completely. I like to marinate the ingredients for a couple of hours.
Preheat to 450 degrees. Spread all the veggies in a single layer on a sheet pan. Roast until the edges start to char. You may need to move the outer veggies around so they don’t burn.
While that’s roasting, make your tahini sauce.
Tahini Sauce
Ingredients
1⁄4 C Tahini
2 Garlic cloves, minced
Juice of 1⁄2 lemon
1tsp Ground Cumin
Salt to taste
1⁄2–3/4 C water
Instructions
Combine the ingredients in a blender. You may need more water to create the consistency of heavy cream.
You can serve the shawarma as a main course with rice or bulgur wheat pilaf. I love to serve leftovers in a wrap. You can use traditional pita bread, or for a vegan wrap use rice paper or corn tortillas. I spread a generous amount of the tahini sauce on the wrap and then pile on the veggies. Top it off with lettuce and a mixture of diced tomatoes and onions, then roll it up. Perfect for picnics and road trips.