Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 zucchinis, sliced lengthwise
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow onion, sliced into rings
- 1/4 cup olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita breads
Special equipment needed:
- Grill or grill pan
- Skewers (if using grill)
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, mix together olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Add sliced eggplant, zucchini, red bell pepper, and onion to the bowl and toss to coat with the spice mixture.
4. If using a grill, thread the vegetables onto skewers for easier grilling.
5. Grill the vegetables for 3-4 minutes per side, or until they are tender and slightly charred.
6. While the vegetables are grilling, warm the pita breads on the grill or in the oven.
7. Once the vegetables are done, remove them from the grill and let them cool slightly.
8. To assemble the shawarma, place a pita bread on a plate and add a few slices of each grilled vegetable.
9. Roll the pita bread tightly around the vegetables and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill or grill pan set to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 13g
- Carbohydrates: 45g
- Protein: 9g
- Fiber: 7g
Substitutions for ingredients:
- Any other vegetables can be used in place of the ones listed, such as mushrooms or squash.
- Any type of flatbread can be used in place of pita bread.
Variations:
- Add a dollop of hummus or tzatziki sauce to the shawarma for extra flavor.
- Top the shawarma with crumbled feta cheese or chopped fresh herbs.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook at the same rate.
- If using a grill, soak wooden skewers in water for 30 minutes before using to prevent them from burning.
- Don't overfill the pita breads or they will be difficult to roll.
Storage instructions:
- Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the vegetables, place them in a skillet over medium heat and cook until warmed through.
Presentation ideas:
- Serve the shawarma on a platter with a side of hummus or tzatziki sauce for dipping.
Garnishes:
- Top the shawarma with a sprinkle of chopped fresh parsley or cilantro.
Pairings:
- Serve the shawarma with a side of tabbouleh salad or roasted potatoes.
Suggested side dishes:
- Tabbouleh salad
- Roasted potatoes
- Greek salad
Troubleshooting advice:
- If the vegetables are sticking to the grill, brush them with a little extra olive oil before grilling.
Food safety advice:
- Make sure to cook the vegetables to an internal temperature of at least 165°F to ensure they are safe to eat.
Food history:
- Shawarma is a Middle Eastern dish that typically consists of marinated meat that is cooked on a spit and then sliced and served in a pita bread.
Flavor profiles:
- The grilled vegetables in this shawarma are seasoned with a blend of cumin, smoked paprika, and garlic powder, giving them a smoky and slightly spicy flavor.
Serving suggestions:
- Serve the shawarma with a side of hummus or tzatziki sauce for dipping.
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Region: Middle Eastern