Kategorie Hauptgericht, herzhaft, Vegetarisch
Vorbereitungszeit 15m
Kochzeit 20m
Gesamtzeit 35m
Portionen 4
Zutaten
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
1 1/2 cups Roasted Chickpeas
4 pitas (warmed)
Hummus
2 Persian cucumbers (thinly sliced)
12 cherry tomatoes (quartered)
Pickled onions or thinly sliced red onion
Handful of fresh mint
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
½ cup plain yogurt
½ tablespoon extra-virgin olive oil
½ tablespoon fresh lemon juice
¼ teaspoon salt
Freshly ground black pepper
Anweisungen
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.
Meine Kommentare
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URL
https://www.loveandlemons.com/shawarma/
