Vegetarian Chicken Shawarma

Savor the irresistible flavors of this Vegetarian Chicken Shawarma, a plant-based twist on the classic Middle Eastern street food! Marinated soy protein strips are infused with a blend of warm spices like cumin, coriander, turmeric, and smoked paprika, then cooked to golden perfection for a hearty, protein-rich filling. Wrapped in soft, fluffy pita bread and layered with vibrant toppings such as fresh tomatoes, crunchy cucumbers, crisp red cabbage, and a creamy Greek yogurt sauce, this shawarma is bursting with texture and flavor. With just 20 minutes of prep time and a quick 15-minute cook, it’s the ideal weeknight dinner that satisfies vegans and vegetarians alike (or anyone looking to switch up their routine!). Whether served as a wrap or deconstructed into a protein-packed bowl, this recipe is a flavorful celebration of vegetarian comfort food.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams soy protein strips
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup plain Greek yogurt
• 1 large onion
• 4 pieces pita bread
• 1 large tomato
• 1 cucumber
• 0.5 cup fresh parsley
• 100 grams red cabbage

Directions

Step 1

Begin by making the marinade: in a medium-sized bowl, whisk together the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, salt, and black pepper.

Step 2

Add the soy protein strips to the bowl, ensuring they are well coated in the marinade. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes, or overnight for best results.

Step 3

While the soy protein is marinating, thinly slice the onion, tomato, and cucumber. Set aside.

Step 4

In a separate small bowl, mix the Greek yogurt with a pinch of salt and some chopped parsley to create a simple yogurt sauce.

Step 5

Heat a large skillet over medium-high heat. Add the marinated soy protein strips and cook for about 8-10 minutes or until they are golden brown and slightly crispy on the edges.

Step 6

Warm the pita bread in a clean dry pan or in the oven for a few minutes until soft and pliable.

Step 7

To assemble the shawarma, spread some yogurt sauce inside each pita bread, then fill with cooked soy protein strips, sliced tomato, cucumber, onion, and shredded red cabbage.

Step 8

Sprinkle with additional fresh parsley before serving.

Step 9

Serve immediately while warm and enjoy your delicious vegetarian chicken shawarma!

Nutrition Facts

Serving size	(1431.8g)

Amount per serving	% Daily Value*
Calories	2243.0

Total Fat 56.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 6.8g
Cholesterol 24.5mg	0%
Sodium 5237.3mg	0%
Total Carbohydrate 269.0g	0%
Dietary Fiber 59.0g	0%
Total Sugars 67.5g
Protein 186.2g	0%

Vitamin D 0IU	0%
Calcium 1059.0mg	0%
Iron 54.2mg	0%
Potassium 7468.6mg	0%

*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.

Source of Calories

Fat: 21.7%

Protein: 32.0%

Carbs: 46.3%