I love shawarma, be it with chicken, lamb, vegetarian, it really doesn’t matter. As long as I feel the delicious middle eastern flavours, and the freshness of the greens, I am happy.
Since I’ve been trying to cut down on my meat intake, I’ve been experimenting quite a lot with different meat substitutes and vegetarian recipes. I have to admit that I personally found this shawarma to be one of the best meals I’ve cooked recently. The jackfruit and aubergines are marinated in delicious middle eastern flavours and cooked in the pan just enough for them to become slightly crispy. The hummus based chilli sauce is so tasty I was just adding more, and more and more.
[ingredients title=”For the jackfruit and eggplant”]
- 500g jackfruit (in brine or water)
- 1 large aubergine, cut in 2x2cm cubes
- 1 large garlic clove
- 2 tbsp greek yogurt
- 2 tbsp olive oil
- 2 tbsp baharat spice mix
- 1 tbsp turmeric
- 1 tsp salt
[ingredients title=”For the fresh veg topping”]
- 4 lebanese pitas
- 2-3 tomatoes, sliced
- 1 red onion, sliced
- 8 gherkins, sliced
- 1 handful green leaves of your choice
- 1 haldful red cabbage, chopped finely
- First prepare the aubergine and jackfruit. Add the yogurt, oil, spices, salt and garlic to them and let them marinate for 15 minutes.
- Prepare the hummus chilli sauce and moutabal, if you choose to add some. While moutabal can add another layer of flavour, it is not necessary. It’s up to you, just remember that it will add quite a bit more calories to the dish!
- In a large pan cook the jackfruit and aubergine until they become slightly crispy on the outside.
- Prepare the other ingredients. Once everything is ready, add all the different ingredients to the pitas. You should start with the moutabal (if you choose to add it), jackfruit and aubergine, hummus chilli sauce, tomatoes and gherkins and finish with the fresh veggies – the onions, lettuce and red cabbage.
Enjoy this incredibly delicious dish!