Shawarma Wrap
Today, I am happy to introduce you to something super delicious called Shawarma. Shawarma has its origins in the Levant, with Lebanon being one of the countries where it is most cherished. Traditionally, it’s made by slow-roasting marinated meat on a vertical spit, thinly slicing it to fill soft pita bread, and topping it with tahini, pickles, and vegetables – similar to the kebabs served in middle Europe by the turkish immigrants. The difference lies in the seasoning. The meat of Shawarma, as prepared in Lebanon, is seasoned with a blend of aromatic oriental spices such as cumin, coriander, turmeric, paprika, and cinnamon. As it cooks, thin slices are shaved off and served in flatbreads like pita or laffa.
The name “shawarma” comes from the Turkish word çevirme, meaning “turning,” which refers to the rotating method of cooking the meat. Shawarma has evolved over centuries from the Ottoman Empire’s grilling traditions, and today, it is widely enjoyed across the Middle East, the Mediterranean, and beyond. It’s a versatile dish that can be customized with various toppings and sauces, making it a flavorful, satisfying meal that has found global popularity.
Inspired by this culinary tradition, we created a vegan version using marinated TVP nacos, offering a plant-based alternative that retains the flavors as well as the looks of the meat based original. The TVP, richly marinated, brings a savory, satisfying bite, while homemade hummus adds creaminess. The addition of French fries inside the wrap gives it a modern twist, mirroring the indulgent Lebanese street versions that sometimes feature fries. And of course, all of it is wrapped in soft, freshly made pita bread, which ties together the textures and flavors into a delicious, plant-based tribute to Lebanese shawarma.
Enjoy!
Shawarma Wrap
Ingredients
For the hummus
- 1 cup cooked chickpeas (well rinsed)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch cumin
- 2 tbsp water
- salt to taste
For the Shawarma
- 6 tvp (soy) nacos (or 1/2-3/4 block bio tofu/tempeh cut in sticks, if you have problems digesting tvp products)
- 1/3 tsp curcuma
- 3/4 tsp paprika powder
- 1/2 tsp smoked paprika powder
- 1 tsp garam masala
- 1/4 tsp pepper
- 1/3 tsp cinnamon
- 5 tbsp olive oil
- 1 tsp soy sauce (optional)
- salt to taste
For the Fries
- 2 potatos
- 2 tbsp oil
- some salt
For the Wrap
- 1 tomato
- 4-6 slices cucumber
- a few leaves lettuce (optional)
- 2 large pita breads or other similar flatbreads for homemade pitas, see link below!
Instructions
Marinate the Shawarma
- If using tofu or tempeh, skip this and the next step!Boil the nacos until soaked and tender (approx. 20 mins.).
- Cut the nacos in slices – here you can check if they are well cooked. If not, continue to cook them until done.
- In a bowl, mix all the marinade ingredients, season with salt. Squeeze the nacos a little, add them to the marinade, toss well, and let marinate in the fridge for at least 1 hour. Best 2 or more.
Prepare the Hummus
- Blend all ingredients until smooth. Season with salt to taste. Place in a box with lid and set aside.
Grill the Shawarma
- Preheat your oven to grill function. Place the naco pieces onto an oven tray lined with either baking paper or alu (if using the grid or grill). Grill until nicely crunchy – you might need to flip them once.
Prepare the french fries
- Preheat the oven to 180℃. Line a baking tray with baking paper. Peel and cut the potatos in thin sticks. Toss them with the oil and some salt. Place the potato sticks on the baking tray, see that they are not overlapping each other. Bake until crispy.
Assemble
- Cut the tomato in slices, then in halves.
- Cut the cucumber slices in strips.
- Spread 2-3 spoonfuls of Hummus onto the pita bread. Add one portion of the grilled nacos, some tomato and cucumber pieces, finish with a handful of french fries. Fold the ends over the fillings, take the wrap in your hand and enjoy. I recommend to wrap the lower part into baking paper or similar, as you usually eat these wraps holding them in your hand 🙂