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Everyone’s Favorite Shawarma Goes Meat Free With Grilled Veggies Instead

If you love the smoky flavors of beef shawarma, but are cutting down on your meat, then make this grilled all-veggie version instead. Just fire up your stovetop and make quick work of grilling the vegetables in under 30 minutes. Then wrap the veggies in toasted pita bread and serve with classic creamy yogurt sauce. You can add a few drops of hot sauce to spice things up. The grilled vegetables and mushrooms also work great spread over crisp bread, as a topping for pizza, or simply over a bowl of brown or red rice.

 

Vegetable Shawarma

Serves 6

 

  • 3 cups fresh oyster mushrooms, hard stems removed
  • 1 large green bell pepper, seeded and sliced into thick strips
  • 1 large red onion, sliced into thick strips, reserve 1 tablespoon
  • 6 medium red tomatoes, seeded and quartered
  • 1 large zucchini, sliced into strips
  • 1/2 cup extra virgin olive oil, reserve 2 tablespoons
  • 1 cup plain yogurt
  • salt and pepper, to taste
  • 6 pita bread or flat bread

 

1. Place mushrooms and sliced vegetables in separate bowls. To each, drizzle with a little olive oil and season with salt and pepper. Toss to coat well.

2. Lightly oil the surface of a stove-top grill pan. Grill mushrooms on both sides until tender. Remove from pan.

3. Divide vegetables into 2 or 3 batches, depending on the size of the pan. Grill while tossing to cook all the vegetables. Do the same with the remaining batches.

4. To make the sauce, place yogurt, reserved onion, and olive oil in a blender or food processor and mix until smooth. Season with salt and pepper.

5. To assemble, grill flat bread for a few seconds on both sides. Fill with mushrooms and vegetables, drizzle with yogurt sauce, and roll up the bread.

 

This recipe first appeared in FOOD Magazine, April-May 2014 issue

Styling by Tina Concepcion Diaz

Photography by Justin de Jesus