This Vegan Shawarma Chicken with lemon tahini dressing is perfectly spiced and full of bold flavors. It can be served in a bowl or as a pita and is an easy, super fresh, healthy, light, and refreshing lunch or dinner. Perfect for meal prep or weeknight dinners!
What you Need
For the Chick’n Shawarma:
- Soy curls – I usually order them online
- Plain, plant-based yogurt or sour cream
- Spices: Cumin, cardamon, turmeric, cinnamon, allspice, garlic & onion powder, and ginger
- Optional, for serving: Favorite greens and/or grains, cucumber, tomato, red onion, Kalamata olives, vegan feta, parsley, and dill
For the Lemon-Tahini Dressing:
- Tahini
- Shallot (or red onion)
- Garlic
- Olive Oil
- Lemon
- Maple Syrup
Optional Toppings
- Favorite greens
- Tomato
- Red onion
- Kalamata olives
- Cucumber
- Store-bought vegan feta or homemade tofu feta
- Parsley
- For bowl version, grains of choice
More Recipes
Chili Beans and Rice Bowl with Chipotle Cashew Cream
Vegan Panera Fuji Apple Chicken Salad
Vegan Caesar Salad with Chickpea Crunch
Vegan Shawarma Chicken with Lemon-Tahini Dressing
Ingredients
Shawarma-Style Chick'n (Soy Curls)
- 4 Ounces Soy Curls (Half of a Bag)
- ½ Cup Plain Vegan Yogurt or Sour Cream
- 1 tablespoon Olive Oil
- 1 teaspoon Cumin
- ½ Tsp Each: Cardamon, Turmeric, Cinnamon, Salt
- ¼ Tsp Each: Allspice, Garlic Powder, Onion Powder, Ginger
Lemon-Tahini Dressing
- 1 Tbsp Olive Oil
- 1 Small Shallot Minced
- 2 Garlic Cloves Minced
- ¼ Cup Tahini + ½ Cup Water
- 1 – 2 tablespoon Maple Syrup (Depending on Preference)
- ¼ teaspoon Sea Salt
- Zest and Juice from 1 Lemon
Instructions
Shawarma-Style Chick'n (Soy Curls)
- Preheat the oven to 375°F
- Rehydrate the soy curls by covering with hot water and letting them soak for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. Return back to bowl
- In small bowl, combine vegan yogurt or sour cream, olive oil, and spices. Stir to combine. Add this to the soy curls and toss to coat. Spread soy curls out evenly on a greased baking sheet and bake for about 24 minutes, flipping halfway through
Lemon-Tahini Dressing
- Sauté shallot and garlic in olive oil over medium heat for about 2-3 minutes. Transfer to a small blender and add remaining ingredients. Blend until creamy. Add more water if you prefer a thinner consistency
- Serve soy curls and dressing in a bowl or on pita, flatbread, or vegan naan bread with optional toppings like favorite greens, cucumber, tomato, red onion, tofu feta, Kalamata olives, parsley, dill, and/or grains of choice (for bowl)
Nutrition
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this Chick’n Shawarma and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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