Vegetarian Chicken Shawarma
Experience the bold and vibrant flavors of the Middle East with this irresistible Vegetarian Chicken Shawarma recipe! Perfectly seasoned soy protein strips are marinated in a fragrant blend of cumin, coriander, smoked paprika, and turmeric, then lightly pan-seared for a golden, crispy finish. Layered inside warm pita bread with a refreshing yogurt parsley sauce, crunchy red cabbage, and fresh, zesty vegetables like tomato and cucumber, this plant-based twist on a Middle Eastern classic offers a satisfying, guilt-free meal. Ready in just 35 minutes, this dish is perfect for busy weeknights or a quick yet flavorful meal that everyone will enjoy. Healthy, protein-packed, and bursting with shawarma-inspired spices, this recipe is a must-try for vegetarians and omnivores alike!
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Recipe Information
Ingredients
- 250 grams soy protein strips
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 large onion
- 4 pieces pita bread
- 1 large tomato
- 1 cucumber
- 0.5 cup fresh parsley
- 100 grams red cabbage
Instructions
Begin by making the marinade: in a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, and black pepper.
Add the soy protein strips to the bowl, ensuring they are well coated in the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes, or overnight for best results.
While the soy protein is marinating, thinly slice the onion, tomato, and cucumber. Set aside.
In a separate small bowl, mix the Greek yogurt with a pinch of salt and some chopped parsley to create a simple yogurt sauce.
Heat a large skillet over medium-high heat. Add the marinated soy protein strips and cook for about 8-10 minutes or until they are golden brown and slightly crispy on the edges.
Warm the pita bread in a clean dry pan or in the oven for a few minutes until soft and pliable.
To assemble the shawarma, spread some yogurt sauce inside each pita bread, then fill with cooked soy protein strips, sliced tomato, cucumber, onion, and shredded red cabbage.
Sprinkle with additional fresh parsley before serving.
Serve immediately while warm and enjoy your delicious vegetarian chicken shawarma!
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 67.5 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1059 mg | 81% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 7469 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
