Garden Gourmet® Pulled Vegetarian Shawarma
This recipe showcases our marinated Garden Gourmet Pulled, infused with a carefully curated blend of spices including ground cumin, coriander, turmeric, garlic powder, and smoked paprika, all elevated by MAGGI Vegetable Bouillon for enhanced umami.
This vegetarian shawarma recipe, featuring Garden Gourmet® Pulled Shawarma, offers an appealing combination of flavour, convenience, and market appeal for your business. Using MAGGI Vegetable Bouillon to marinate the Garden Gourmet® Pulled Shawarma significantly reduces preparation time.
The vibrant presentation and delicious taste will attract customers seeking both vegetarian and globally-inspired options. Capitalising on the growing demand for vegan and vegetarian shawarma, this dish provides a strong selling point, potentially increasing customer satisfaction and encouraging repeat visits for your business.
Explore our collection of chef-crafted plant-based recipes to add variety to your restaurant’s menu.
Read the full recipe below.
- 5g ground cumin
- 5g ground coriander
- 2g ground turmeric
- 10g garlic powder
- 10g smoked paprika
- 10g MAGGI Vegetable Bouillon
- 50ml vegetable oil
- 800g GARDEN GOURMET ® Sensational™ Pulled Fillet
- 75g tahini
- 100ml water
- 30ml lemon juice
- 10g garlic, puree
- 1g salt
- 10 flat breads
- 300g pickled red cabbage.
- 250g cherry tomatoes, halved
- 250g cucumber, sliced
- 15g flat parsley
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1To prepare the shwarma In a bowl, combine all the spices and oil. Add the Garden Gourmet Pulled and mix well. Cover the bowl and allow the mixture to marinate for 20 minutes and Preheat the grill.
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2Thread the marinated Garden Gourmet Pulled onto skewers. Place the skewers on an oven tray.
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3Cook the shawarma skewers under the hot grill for 5-6 minutes, turning them occasionally to ensure even colouring on all sides.
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4To Serve:In a blender, combine tahini, water, lemon juice, garlic, and salt. Blend until smooth to create a dressing.
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5Preheat the grill. Cook the shawarma skewers under the hot grill for 5-6 minutes, turning them occasionally to ensure even colouring on all sides.
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6Once cooked, serve the skewers with warmed flatbreads, a salad garnish, and drizzle with the prepared dressing.
TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
---|---|---|---|---|
Energy |
627 kJ 150 kcal |
1367 kJ 327 kcal |
8400 kJ 2000 kcal |
16% |
Fat |
6.5g |
14.2g |
70 |
20% |
of which: saturates |
1.6g |
3.6g |
20 |
18% |
Carbohydrate |
9.5g |
20.7g |
260 |
8% |
of which: sugars |
1.8g |
4.1g |
90 |
5% |
Fibre |
3.5g |
7.8g |
- |
- |
Protein |
11.6g |
25.3g |
50 |
427 |
Salt |
0.75g |
1.63g |
6 |
27% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
Energy |
Fat | Saturates | Sugars | Salt |
---|---|---|---|---|
1367 kJ 327 kcal |
14.2 g | 3.6 g | 4.1 g | 1.63 g |
16%* | 20%* | 18%* | 5%* | 27%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.