This vegetable shawarma is fresh, crisp, and wonderfully juicy thanks to a silky yogurt sauce with garlic and tahini. It comes together in minutes, makes a polished quick lunch or light supper, and you can easily adjust the filling to suit your taste.
Ingredients
For the shawarma
- Thin lavash flatbread — 4 pieces
- Green cabbage, finely shredded — 200g (7 oz)
- Carrot, grated — 120g (4 oz)
- Cucumbers — 2
- Tomatoes — 2
- Sweet pepper — 1
- Red onion — 1/2
- Leaf lettuce — 60g (2 oz)
- Dill — 10g (1/3 oz)
- Cilantro — 10g (1/3 oz)
- Vegetable oil for warming the lavash — 1 tbsp
For the sauce
- Thick plain yogurt — 200g (7 oz)
- Garlic — 2 cloves
- Lemon juice — 1 tbsp
- Tahini — 1 tbsp
- Mayonnaise — 1 tbsp, optional
- Smoked paprika — 1/2 tsp
- Ground coriander — 1/4 tsp
- Salt — 1/3 tsp, or to taste
- Ground black pepper — to taste
Step-by-Step Method
- Prepare the vegetables: shred the cabbage, grate the carrot, slice the cucumbers and tomatoes into batons or wedges, cut the pepper into strips, and slice the onion into fine feathers. Chop the herbs finely.
- In a bowl, whisk together the yogurt, finely grated garlic, lemon juice, tahini, and, if using, mayonnaise. Add the paprika, coriander, salt, and pepper, then mix until smooth.
- Build the vegetable base: combine the cabbage, carrot, some of the herbs, and a little of the sauce in a large bowl. Toss so the vegetables become lightly dressed and more succulent.
- Heat a dry skillet or grill pan over medium heat. Brush the lavash lightly with oil and warm each piece for 20-30 seconds per side so it becomes pliable.
- Along one edge of each piece of lavash, layer lettuce leaves, then the cabbage-and-carrot mixture, cucumbers, tomatoes, sweet pepper, and onion.
- Drizzle 1-2 tbsp of the sauce over the filling and scatter over the remaining herbs.
- Fold in the sides first, then roll up tightly into a neat wrap.
- If you like, toast the shawarma seam-side down in a dry skillet for 1 minute per side to give it a golden, appetizing crust.
Nutrition per Serving
| Calories | 310 kcal |
| Protein | 12 g |
| Fat | 9 g |
| Carbohydrates | 48 g |
| Fiber | 7 g |
| Sugars | 9 g |
| Sodium | 650 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and Variations
- Want something more substantial? Add roasted chickpeas, falafel, fried tofu, or halloumi.
- Turn up the heat with a dash of sriracha, a fresh chili, or a pinch of chili flakes.
- For a dairy-free, fully vegan version, use plant-based yogurt and increase the tahini, or swap in a hummus-based sauce.
- For the best texture, start with lettuce leaves or a thin layer of sauce before adding the juiciest vegetables.
- Meal prep tip: chop the vegetables ahead of time and keep them separate in containers for up to 2 days; the sauce will keep in a jar for up to 3 days.
FAQ
How do I make the shawarma fully vegan?
Use plant-based yogurt, leave out the mayonnaise or use vegan mayo, and add falafel, roasted chickpeas, or tofu for extra heartiness.
Can I prep the shawarma ahead for lunch?
Yes: keep the sliced vegetables and sauce separate, then assemble and wrap just before serving. It is best eaten within 4-6 hours so the lavash stays crisp rather than soggy.
What can I use instead of tahini in the sauce?
Use 1-2 tbsp hummus or peanut butter, then adjust the salt and lemon juice to taste.