Vegan Shwarma Recipe

Ingredients

  • Vegetable oil spray
  • 175g vegan chicken pieces
  • 100g chickpeas
  • 2 tsp medium curry powder
  • 1 tsp paprika
  • 1 small wholemeal pitta
  • ½ red onion, finely sliced
  • ½ cucumber, halved lengthways then thickly sliced
  • 2 medium tomatoes, cut into wedges
  • 2 tbsp roughly chopped coriander
  • 1 tbsp 0% fat dairy free yogurt
  • 1 tsp chilli sauce

Nutrition

Calories columnFat columnSaturates columnSugars columnSalt column
Calories
235g per serving
12% %GDA
Fat
5.00g per serving
7% %GDA
Saturates
1.00g per serving
5% %GDA
Sugars
7.00g per serving
8% %GDA
Salt
1.00g per serving
17% %GDA

Method

  1. Preheat the grill to high.

  2. Heat a frying pan until hot. Spray the vegetable oil then add the vegan chicken pieces and stir fry for 2 minutes until starting to colour.

  3. Add the chickpeas, curry powder and paprika and more sunflower spray and stir fry for another 2-3 minutes until toasted and hot through.

  4. Meanwhile, place the pitta under the grill for 1 minute then turn over and grill for another 1 minute.

  5. When toasted, split open and return to the grill, split side up, and grill for another 1-2 minutes until toasted. Cut into small chunks.

  6. Place the red onion, cucumber, tomatoes and half the toasted pitta and a third of the coriander into a bowl.

  7. Add the plant chicken and chickpeas, then the rest of the toasted pitta and another third of the coriander.

  8. Add the yoghurt and chilli sauce and toss the whole salad together.

  9. Finish with the last of the coriander and serve straightaway.