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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)