Vegetarian Lamb Shawarma
Transform your shawarma night with this irresistible Vegetarian Lamb Shawarma, a plant-based twist on the classic Middle Eastern street food! Featuring tender seitan strips seasoned with a vibrant medley of spices—like cumin, coriander, cinnamon, and paprika—this recipe delivers all the bold, smoky flavors of traditional lamb shawarma in a 100% vegetarian form. Served in warm pita bread alongside crisp lettuce, juicy tomatoes, red onion, and a refreshing mint-cucumber yogurt sauce, each bite bursts with texture and taste. Perfectly balanced, quick to make, and ideal for a crowd, this vegetarian shawarma is sure to be a hit for both herbivores and meat lovers alike. Keywords: vegetarian shawarma, seitan recipes, Middle Eastern vegetarian, plant-based shawarma.
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Recipe Information
Ingredients
- 500 grams seitan
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper
- 3 units garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams plain Greek yogurt
- 1 unit cucumber, diced
- 2 tablespoons fresh mint leaves, chopped
- 4 units pita bread
- 4 units lettuce leaves
- 2 units tomato, sliced
- 1 unit red onion, sliced
Instructions
Slice the seitan into thin strips, about a quarter inch thick, and set aside.
In a mixing bowl, combine olive oil, ground cumin, ground coriander, paprika, ground cinnamon, ground allspice, cayenne pepper, minced garlic, lemon juice, salt, and black pepper to create the marinade.
Add the seitan strips to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes.
While the seitan is marinating, prepare the yogurt sauce by combining the Greek yogurt, diced cucumber, and chopped mint leaves in a small bowl. Mix well and set aside.
Heat a large skillet over medium-high heat. Add the marinated seitan to the skillet, cooking for about 5-7 minutes until they are browned and slightly crispy.
Warm the pita bread in a separate skillet or directly over a flame if you have a gas stove, until heated through and slightly charred.
To assemble the shawarma, place one lettuce leaf on each pita bread, followed by cooked seitan, a couple of tomato slices, red onion slices, and a generous spoonful of the yogurt sauce.
Roll or fold the pita breads to enclose the fillings and serve immediately.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4188 mg | 182% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 29.1 g | ||
| Protein | 175.4 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2634 mg | 56% | |
*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.
