Salt and Pepper Shawarma with Pickled Cucumber and Vegan Sriracha Mayo by Bonnie Does Food

40 Minutes

2 Persons


Salt & Pepper Seasoning:
1 tbsp salt
1 tbsp caster sugar
1/2 tsp Chinese 5 spice
2 tsp crushed chilli flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp ground white pepper

Pickled Cucumber:
1/2 cucumber, sliced into strips
2 tsp rice vinegar
2 tsp caster sugar
1/2 tsp salt

Vegan Sriracha Mayo:
75g vegan mayonnaise
1 tbsp sriracha
Juice of 1/2 a lime

1 tbsp olive oil
Vivera Shawarma Kebab 175g
2 flatbreads
200g frozen French fries
1 small green pepper, sliced
1/2 white onion, sliced
1 green chilli, sliced

What to do

Preheat your oven to 200c.

Toss all the ingredients for the pickled cucumber in a bowl and set aside.

Transfer the frozen chips to a baking tray and bake for 15-20 minutes. Until crispy.

Mix all the salt and pepper seasoning ingredients together in a small bowl.

Heat the olive oil over a medium high heat in a wok. Stir fry the onion and pepper for 2 minutes. Add the Vivera Shawarma to the wok and stir fry for another 6 minutes until crispy. Toss in 2 tbsp of the salt and pepper seasoning.

Whilst the shawarma is cooking, stir together the ingredients for the sriracha mayo and set aside.

Toss the chips in another 1 tbsp of the salt and pepper seasoning.

Warm the flatbreads in the oven for 1-2 minutes. Top the hot flatbreads with the salt and pepper kebab mixture, the chips, and the pickled cucumber. Drizzle over a generous amount of the sriracha mayo. Serve and enjoy.

Bon appetit!

Plant Shawarma Kebab

Heat oil in the pan. Fry at medium heat 5 minutes and turn regularly.

100% Plant-Based

High in protein

Source of iron and vitamin B12

Look what's inside!