Published on 27 February 2019 at 11:26

There is an Belgian Baguette chain in my city where I grew up called Smoske. They sell huge baguettes with meaty and creamy salads and mostly topped of with lettuce, tomatoes and carrot. I always was a big fan of the shawarma salad. When I went vegan I wanted to recreate this salad straight away because it is addicting! My version is slighty different. I used pita breads and some fancy garnish on top instead of traditional bread or sandwich toppings. Let me show you how to make it.


You will need:


- 350 grams vegan shawarma 
- 100 grams julienne carrot
- 4 tablespoons vegan mayo
- juice of half a lemon
- salt n peppa
- pinch of nutmeg
- pinch of chili flakes

- pinch of cumin
- pinch of smoked paprika
- 300 grams of coconut yoghurt (the thick one)
- handful of fresh chives (chopped)
- 1 spring onion (only the green part)
- 2 tablespoons shawarma spices

- 2 fat gloves of garlic 


Serve it up with
- spelt pita bread of baguette
- iceberg lettuce
- cherry tomato
- fresh coriander
- pomegranate jewels
- julienne carrot


Take a large frying pan and set the fire on medium to high heat. Add a shot of olive oil to the pan and fry the shawarma until crispy and brown. After 4 minutes of frying add one tablespoon of the shawarma spices. Use the other tablespoon for the salad dressing. Add the paprika, cumin, salt, pepper, chili and nutmeg. After 6-7 minutes the shawarma is really crispy. Take of the heat and let cool on a plate. 


Make the dressing in the mean time. Mix the yoghurt, mayo, remaining spices, lemon juice, minced garlic, chives, salt, pepper, spring onion and julienne carrots.  Mix until combined. After the shawarma is cooled down, add it to the party and mix well. Always taste for seasoning. Season to taste with salt, pepper, lemon juice or the shawarma spices.


Garnish your pita or baguette and enjoy the magic!




The second day.. this salad taste even better!


Add comment


4 years ago

Mike Green
4 years ago

Shawarma is all about the delicious sauces that accompany the meat – typically garlic yoghurt or tahini and hummus and My secret ingredient: pickles. Pickled vegetables are what take shawarma to a whole new plane: pickled cucumbers, turnips, and even carrots or mangoes are common.

For the reference: