Field Roast Shawarma with Garlic Aioli and Pickled Peppers
Serves 4 | Crafted with Celebration Roast Plant-Based Roast
- Make it Bold
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
Our Field Roast Celebration Roast dressed with Middle Eastern spices and a spicy garlic aioli makes for a tasty plant-based shawarma. Cooking on the grill gives it a tasty crust and slight smokiness. Hot pickled peppers and Cashew Tzatziki brings a bold, spicy and garlicky twist. Shawarma is served in soft fluffy pita with crisp lettuce, cucumber and tomato. So good!
Quick Shawarma spice
1 tbsp. garam masala
½ tsp paprika
½ tsp. turmeric,
¼ tsp. garlic powder)
2 tsp. olive oil
8 oz. Field Roast Plant-Based Celebration Roast
1 cup cashews, soaked for an hour in water and then drained
½ cup water
2 tbsp. fresh lemon juice
4 large cloves garlic, minced
½ tsp. sea salt
2 tbsp. fresh dill, chopped
1 cup mini cucumber, grated
4 pocket pitas, warmed
8 leaves Boston lettuce, torn
2 vine-ripened tomatoes, sliced
½ cup mini cucumber, thinly sliced
½ cup red onion, thinly sliced and soaked in cold water for 30 minutes
¼ cup hot pickled peppers
¼ cup spicy garlic aioli
Pickled vegetables like peppers, turnip and carrot
Mix the shawarma spices together in a small bowl. Rub the Field Roast Plant-Based Celebration Roast with olive oil and pat with the spice mix to make a generous crust. Set in the fridge to marinate for an hour while preparing the cashew tzatziki.
For the cashew tzatziki: Place the soaked cashews in a high-speed blender, add the water, fresh lemon juice, garlic and salt and blend on high until smooth and creamy, about 1 minute. Scrape down the sides of the blender and then blend again for another 20 seconds. Scrape into a small bowl, stir in the fresh dill and cucumber. Refrigerate until ready to serve.
Prepare a chargrill or heat the BBQ to medium heat. Place the marinated Celebration Roast on the grill and cook, turning occasionally for about 15 to 20 minutes until evenly browned, lightly grill marked and heated through (or roast in a 375°F oven for about 22 to 25 minutes until hot). Slice shawarma roast into thin slices.
To serve, stuff slices of shawarma roast into warmed pita. Fill with Boston lettuce, garlic aioli, slices of tomato, cucumber and red onion and a generous dollop of cashew tzatziki. Serve with pickled vegetables and hot peppers.