Quorn
Recipes
Lebanese Shawarma with Spiced Pickled Onions
A beautifully spiced shawarma with all the trimmings.
Serves 10
105 mins
Ingredients
- 10 Quorn Fillets, defrosted and torn into 4 pieces
- 100ml rapeseed oil
- 400ml Thai sweet chilli sauce
- 30g fresh mint
- 300g tahini
- 500g tomatoes, thinly sliced
- 1 cucumber, peeled into thin strips
- 350g white cabbage, thinly sliced
- 10 khobez bread, warmed
MARINADE
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp ground coriander
- 2 tsp turmeric
- 2 tsp ground cinnamon
- 2 tsp cracked black pepper
- 1 lemon, juice and zest
- 3 crushed garlic cloves
SPICED PICKLED ONIONS
- 700g white onions, thinly sliced
- 350ml white wine vinegar
- 1⁄2 tsp black mustard seeds
- 1⁄2 red chilli, thinly sliced
- 2 bay leaves
- 70g caster sugar
- 1⁄2 tsp coriander seeds
- 1⁄2 tsp cracked black pepper
- 200ml water
Method
- Mix all the dry spices for the shawarma marinade with half the oil, garlic and lemon juice and zest. Coat the Quorn Fillets and leave to marinade for 60 minutes.
- Meanwhile, prepare the pickled onions. Put the sliced onions into a large bowl and place all the other ingredients into a pan and bring to the boil.
- Once boiled, pour the mixture over the onions and cover with cling film and leave to cool.
- Return to preparing the shawarma by searing the marinated Quorn Fillets in a hot pan with the remaining rapeseed oil to caramelise and heat through, stirring to core temperature.
- Chop the mint and mix with the sweet chilli sauce.
- Drain the pickling liquor from the onions.
- Spread the khobez with the tahini.
- Place the Quorn Fillets in warmed khobez with the pickles, cabbage, tomatoes and cucumber. Drizzle with the sauce.
Tips - make a batch of the pickled onions ahead of time and store in the fridge until ready to use.
