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Vegetable Shawarma Recipe

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4 from 68 reviews

A flavorful and vibrant Vegetable Shawarma recipe featuring roasted eggplant, mushrooms, chickpeas, and onions seasoned with aromatic Middle Eastern spices, served warm with pita bread, crumbled feta, and fresh parsley. A perfect vegetarian Mediterranean-inspired dish ideal for a wholesome and satisfying meal.

Ingredients

Vegetables & Protein

  • 1 can chickpeas (15 oz / 400 g, drained and rinsed, or 1½ cups (230 g) cooked chickpeas)
  • ½ pound mushrooms (portobello, shiitake, baby bella, brown – sliced)
  • 1 medium eggplant (cut into small cubes)
  • 1 red onion (thinly sliced)
  • ⅓ cup parsley (chopped)
  • ¼ cup crumbled feta

Spices & Seasonings

  • 4 tablespoons olive oil (extra virgin)
  • 1 clove garlic (grated)
  • 3 teaspoons paprika (smoked or sweet)
  • 2 teaspoons coriander (ground)
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • Black pepper to taste

Other

  • 1 lemon
  • Pita bread (for serving)

Instructions

  1. Make spice mix: In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, the grated garlic clove, 3 teaspoons paprika, 2 teaspoons ground coriander, 1 teaspoon cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and black pepper to taste until well combined to create a flavorful marinade for the vegetables.
  2. Prep and season veggies: Preheat your oven to 425°F (220°C). On a large baking sheet, combine the drained chickpeas, sliced mushrooms, cubed eggplant, and thinly sliced red onion. Pour the prepared spice mix over the vegetables and chickpeas. Toss thoroughly to ensure every piece is evenly coated with the marinade. Spread the mixture out in a single layer on the baking sheet for even roasting.
  3. Roast vegetables: Place the baking sheet in the preheated oven and roast for 30 minutes, or until the vegetables are tender and have developed a slightly browned, caramelized exterior. Then, place the pita bread directly on top of the roasted vegetables on the tray and warm it for an additional 3 to 5 minutes to soften and gently toast it.
  4. Serve with pita: Remove the tray from the oven. Spread Greek yogurt or tzatziki on the warm pita bread for a creamy base. For added flavor, you can mix the yogurt with a pinch of salt and a small amount of cumin, turmeric, or tahini before spreading. Top the pita with the warm roasted vegetables, then add chopped parsley, crumbled feta cheese, a drizzle of olive oil, and a generous squeeze of fresh lemon juice. Optionally, add diced cucumber for a refreshing crunch. Serve the shawarma wraps warm and enjoy!

Notes

  • You can substitute the feta with a vegan alternative to make this dish vegan-friendly.
  • Adjust the amount of spices according to your preferred heat and flavor strength.
  • Adding diced cucumber or tomatoes as toppings can enhance freshness and texture.
  • If you have leftover roasted vegetables, they can be stored in the fridge for up to 3 days and reheated.
  • Serve with Greek yogurt or tzatziki for a creamy contrast to the smoky spices.
  • The pita can be warmed on the baking sheet with the veggies or toasted separately if preferred.

Find it online: https://justsosavory.com/vegetable-shawarma-recipe/