Name: Vegetarian Shawarma
Prep time: 25 min
Cook time: 5 min
Yield: 4
Cuisine: Árabe
Ingredients: 2 eggplants, sweated, in thick slices; 2 pumpkins, in thick slices; 2 tablespoons garlic, chopped, for the marinade; 1/4 cups olive oil, for the marinade; 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.

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Vegetarian Shawarma

Ingredients

Preparation

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