Shawarma is a type of taco very popular in the Middle East, originally prepared with lamb and marinated with various spices commonly used in the area. However, this time we present you this vegetarian shawarma recipe.
1 teaspoon hibiscus flower, powder, for the marinade
1 teaspoon cumin powder, for the marinade
1 teaspoon cilantro, powder, for the marinade
1 teaspoon paprika, for the marinade
1 teaspoon cinnamon powder, for the marinade
1/4 teaspoons cardamom powder, for the marinade
1/4 teaspoons clove powder, for the marinade
1/4 teaspoons nutmeg, for the marinade
1/2 teaspoons ginger powder, for the marinade
1 teaspoon turmeric, powder, for the marinade
salt, for the marinade
1 teaspoon black pepper, for the marinade
1 teaspoon chili flake, for the marinade
2 tablespoons lemon juice, for the marinade
Tía Rosa® wholemeal tortilla
1 cup tzatziki sauce
1/2 cups cucumber, sliced, thin slices
1/4 cups red onion, sliced
cilantro leaves, for decoration
Preparation
20 mins
5 mins
Low
Mix the eggplants, zucchini, and all the spices and ingredients for the marinade in a bowl. Integrate perfectly and let rest for 10 minutes.
Heat a grill or skillet over high temperature and cook the vegetables for about 5 minutes, marking both sides. Remove from heat and set aside.
To assemble the shawarma: Start with a whole wheat Tía Rosa® Tortillina, spread a bit of hummus, add grilled vegetables, tzatziki sauce, cucumber slices, red onion, and cilantro leaves.
Carefully close, serve the vegetarian shawarma, and accompany with tzatziki sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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