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Lebanese Shawarma with Spiced Pickled Onions

A beautifully spiced shawarma with all the trimmings.

Serves 10
105 mins


  • 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


  • 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


  • 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

Made with Quorn Fillets (69g)

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