Shawarma sandwich with fried potatoes
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Servings4
Community Recipe
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A hearty and flavorful meal featuring warm pitas filled with shawarma, sautéed vegetables, and fresh toppings, served with crispy potatoes and garlic sauce.
Ingredients
- 8 pcspita (whole wheat)
- 400 gshawarma
- 200 goyster mushrooms
- 2 pcsbell pepper
- 2 pcsonion
- 100 giceberg lettuce
- 1000 gpotatoes (floury)
- 8 tbspgarlic sauce
- 8 tspsriracha
- 100 gcherry tomatoes
- 50 gcucumber
Instructions
- 1Peel the potatoes and cut them into cubes. Parboil them in salted water for 10 minutes, drain, and let them steam dry.
- 2Heat some oil in a pan and fry the potato cubes until they're golden brown and crispy. Season with salt and pepper.
- 3Cut the oyster mushrooms into strips, the bell pepper into thin strips, and the onion into half-rings.
- 4Cook the shawarma in a large pan or wok over high heat until it is almost done. Add the oyster mushrooms, bell pepper, and onion, and continue cooking until everything is golden brown and cooked through.
- 5Cut the cherry tomatoes in half and slice the cucumber. Finely chop the iceberg lettuce.
- 6Heat the pitas in a toaster or oven until they are soft and warm. Cut them open to fill them.
- 7Fill each pita with a layer of iceberg lettuce, a scoop of the shawarma vegetable mixture, some cherry tomatoes, and cucumber.
- 8Add 1 tablespoon of garlic sauce and 1 teaspoon of sriracha to each sandwich for extra flavor.
- 9Serve the pitas with the fried potatoes on the side for a complete meal.
Nutrition
No nutritional information available for this recipe.
groentenbrood
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.