Butternut Squash Shawarma
- Simple
- 0:35 m
- 17 ingredients
Had a late night and need a hangover cure? Our not-so dirty, dirty kebab will 100% sort you out. We've taken inspo from everyones favourite drunk meal and turned it into a healthier and definitely tastier version. We've replaced the questionable doner meat with sliced butternut squash and served it in 3 ingredients flatbreads with salad and onions (as some things aren't meant to change)!
Serves: 4
Ingredients
For the Butternut Squash
- 3 tbsp olive oil
- 1 small butternut squash
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp cinnamon
- ¼ tsp cayenne pepper
- salt and pepper to taste
For the Bread
- 300g self raising flour
- 250g coconut yoghurt
- 2 tbsp water
- ½ tsp salt
- olive oil - (approx 1 tbsp per piece)
For the Pickled Red Onion
- 1 medium red onion
- 50ml red wine vinegar
- salt and pepper to taste
- 1 lemon
For the Salad
- 2 medium tomatoes
- ½ medium cucumber
- 1 baby gem lettuce
- 200g hummus
- chilli sauce - (we used sriracha)
Before you start
Preheat the oven to 190*C | Baking tray lined with parchment | Mixing bowls | Rolling pin
Step 1
Prepare the pickled red onion and dough
- Peel, trim and finely slice the red onion and break the pieces into a bowl
- Cover with red wine vinegar and sprinkle with a little salt and pepper
- Rub the red wine vinegar into the red onion and set to one side
- Add the flour, water, yoghurt and salt into a bowl and knead for 2-3 minutes until you have a smooth ball of dough (add a little water or flour depending on the texture)
- Cover the dough with a clean kitchen towel and set to one side
Ingredients
- 300g self raising flour
- 250g coconut yoghurt
- 2 tbsp water
- ½ tsp salt
- 1 medium red onion
- 50ml red wine vinegar
- salt and pepper to taste
Step 2
Prepare the squash
- Trim, peel, halve and deseed the squash
- Use the peeler to ribbon the squash
- Add the olive oil, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper and a little salt and pepper to a bowl and stir to combine
- Add the squash ribbons to the bowl and fold to cover and coat
- Transfer the ribbons to the baking sheet, put the sheet in the oven and roast for 20-25 minutes, stirring occasionally to ensure an even cook
Ingredients
- 3 tbsp olive oil
- 1 small butternut squash
- 2 tsp cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- ½ tsp cinnamon
- ¼ tsp cayenne pepper
Step 3
Prepare the serving ingredients
- Cut the lemon into wedges
- Finely dice the tomatoes
- Halve the cucumber lengthwise, scoop out the sides and finely slice the cucumber
- Trim the stem-end off the lettuce and discard. Finely slice the lettuce
Ingredients
- 1 lemon
- 2 medium tomatoes
- ½ medium cucumber
- 1 baby gem lettuce
Step 4
Prepare the bread
- Cut the dough into 4 pieces and roll out into four rough circles that are around 1 cm thick on a floured surface
- Warm 1 tbsp olive oil in a small frying pan over high heat, lay the dough in the pan and fry for 1-2 minutes, using the back of a spatula to press the dough into the pan
- Flip the bread and repeat until the bread is turning golden with a few dark spots appearing
- Transfer the bread to a plate, cover with a clean kitchen towel and repeat with the remaining balls of dough
Ingredients
- olive oil - (approx 1 tbsp per piece)
Step 5
Time to serve
- Take one piece of bread and smother with hummus
- Top with the lettuce and a generous pile of the butternut shawarma ribbons
- Sprinkle over the tomatoes, cucumber and pickled red onion to taste
- Drizzle over some chilli sauce and squeeze over the lemon
- Wrap up the bread into a nice, neat kebab and serve immediately
Ingredients
- salt and pepper to taste
- 200g hummus
- chilli sauce - (we used sriracha)