All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
My original post for shawarma (May 30, 2014) only presented the recipe as a traditional pita sandwich. But – today on my Youtube channel (www.VideoVegan.com) – I offered the idea of making tacos. They are a revelation! I recommend them very highly! Click the image below to watch the video & please subscribe to my channel.
OK! There are not a lot of foods I really miss since I gave up meat 25 years ago but gyros & shawarma are two things definitely on the “miss list.”
I used Beyond Meat vegan chicken & I recommend it very highly – though you can use another brand. At any rate – whatever you use – the longer you marinate if for the better – overnight being optimal.
I made the garlic paste (or a version of it) that they serve at Zankou chicken, here in LA. It is a bright, white paste that has a bit of a gritty texture & seems to be just mashed garlic. I was HORRIFIED to discover – it does have a lot of garlic but it has even more OIL! It is basically an aioli. Or a mayonnaise. Damn. So – it is not a guiltless pleasure but you don’t need tons before you run the risk of setting things ablaze just by breathing your garlic shit storm on them – so do not sweat the calories too much.
There are a lot of ingredients in the chicken marinade but only the cardamom is remotely exotic & you probably already have most of them in your cabinets – so do not be intimidated. If you do not have or cannot find ground cardamom – never fear! Substitutes: equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon
Garlic Paste (Toum)
This makes quite a bit but it should keep in the fridge for a few weeks.
1/2 small potato (I used a Yukon Gold) – boiled until soft & cooled
1 full cup garlic cloves (peel fresh ones & do not use the pre-peeled cloves as they have been frozen & are not as flavorful)
1 tsp salt
2 tsp lemon juice
1 1/2 cups grapeseed oil (or sunflower oil)
In your food processor, pulse the garlic, potato, lemon juice & salt until they are pureed. You might need to scrape the sides of the bowl down a few times. Then, VERY SLOWLY drizzle the oil in as the pureed is being spun about. Do this in a very slow & steady stream. Lots of recipes suggested it should take ten minutes. I got it done in under five but if you add the oil too fast – it will not emulsify properly. Check it as you go & if it begins to separate – stop adding oil & keep processing it until it comes together again.
That’s it! You MIGHT want to experiment with an increased quantity of potato & a lesser quantity of oil. I think I will the next time.
Makes about 1.5 cups
6 oz vegan yogurt
1 TBS lemon juice
1 garlic clove – minced
1/4 – 1/3 cucumber – peeled & diced
pinch of salt
1 tsp or more fresh dill – chopped
Mix that shit up! Add water if you think it is too thick – but not a lot.
1/2 cup tahini
1/4 cup water
Pinch of salt
1/2 tsp garlic powder
Whisk it together. Use thick or water down to drizzle on your shawarma.
Vegan Chicken Shawarma (for Pita or Tacos)
Serves 2 or 3
Flour tortillas (for tacos) or pita bread or wraps or naan
9 oz vegan chicken
4 garlic cloves – minced
1 TBS smoked paprika (or regular)
1 TBS ground cumin
1 TBS ground cardamom (or substitute from the note above)
1 TBS chili powder
1 TBS ground coriander
1 tsp pepper
juice & zest of 1/2 lemon
1/4 cup apple cider vinegar
1/2 cup yogurt (optional) – but adding the yogurt makes a far more mellow marinade so I recommend using it unless you love heavily spiced food
Garnish ideas: sliced red onion, sliced tomato, shredded lettuce, parsley, cucumber slices, radish slices
Mix the spices in a large glass container with the vinegar, lemon juice & zest, 2 TBS olive oil & yogurt (if using). This is pretty thick stuff. Feel free to thin it with water if you like. Add the chicken & marinate it for at least an hour or overnight. Try not to use a plastic container as it could get stained or left stinky from the spices.
When you are ready to eat – heat a little olive oil in a pan & heat the chicken. Allow the marinade to come away as you likely won’t want as much in the actual sandwich. When it is warm, assemble the tacos or wraps. Slather some garlic paste on the bread or tortillas & layer the ingredients on top. Add some tzatziki or tahini sauce or hummus & chow the fuck down!