Shawarma Wraps
Shawarma wraps are a symphony of bold flavors and satisfying textures, ready in just 35 minutes.
With only 15 minutes of prep and 20 minutes of cooking, this recipe is ideal for busy weeknights or casual gatherings.
Ingredients
Shawarma Spice (makes extra)
- 1 tablespoon coriander
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cayenne
- Sea salt and freshly ground black pepper
For the Wraps
- 1 1/2 cups Roasted Chickpeas, with Shawarma spice
- 4 pitas, warmed
- Hummus
- 2 Persian cucumbers, thinly sliced
- 12 cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion
- Handful of fresh mint
Zhoug
- 1 cup cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño
- 1 garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper
Yogurt sauce (optional, or make tahini sauce)
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
- Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
- Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
- Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.
Tried this recipe?Let us know how it was!