• michael abramson

Shawarma Chick*n with Tzatziki & Hummus

Updated: Apr 10, 2020

There are a few steps to this recipe – but, trust me, the end result is so worth it. You could certainly skip the wrap and make a meal out of the hummus, chick*n, tzatziki and fresh veggies on their own...but hey, there's something about a "feast in your fist" and this dish delivers just that.


8 oz (1 pkg) Butler soy curls

Chick*n Spice Mix

1/4 Cup Lemon juice

2 Tbsp Maple syrup

4 Garlic cloves - minced

1-1/2 Tbsp Olive oil

1-1/2 Tbsp Dried oregano

1 Tbsp Smoked paprika

2 tsp Ground cumin

1/2 tsp Onion powder

1/2 tsp Turmeric

1/4 tsp Red chili flakes

1/8 tsp Cayenne pepper

1/8 tsp Sea salt

1/8 tsp Black pepper

Pita or tortilla wraps

Shredded romaine lettuce

Thinly sliced red onions

Shredded carrots

Thinly sliced dill pickles

Thinly sliced radishes


Tzatziki - see below

Hummus - see below


Preheat oven to 375°F.

Empty soy curls into a large bowl and cover with boiling water. Let the soy curls reconstitute for 15 minutes while you prepare the spice mix.

Whisk all spice mix ingredients together in a bowl to form a fairly loose paste.

After 15 minutes, drain soy curls and, with a tofu press (or your hands), squeeze out the excess water. Return the soy curls to a large bowl and add the spice mix. Stir well so that all soy curls are coated with the spice mix and then transfer them to a parchment lined baking sheet. Place them in the oven and bake for 30 minutes - mixing them every 10 minutes to ensure even cooking.

While the soy curls are baking prepare the tzatziki and hummus.

WRAPPING IT ALL UP: warm the wrap and spread with a layer of hummus. Then, load on the veggies of your choice and the chick*n shawarma. Top with a couple of tablespoons of tzatziki.


370 g Vegan mayonnaise

8 g Garlic - minced (3-4 cloves)

1 Tbsp Dried parsley

2 tsp Sea salt

46 g Water


Add all ingredients to a bowl and whisk together well. Keep refrigerated until needed.


1 Can (19 oz) Chickpeas

1/2 tsp Baking soda

1/2 Cup Tahini

1/4 Cup Lemon juice

1 clove Garlic - minced

1 Tbsp Olive oil

1/2 tsp Ground cumin

1/2 tsp Sea salt

2 - 4 Tbsp Ice water (as needed)


Drain and rinse chickpeas and place them in a pot with the baking soda. Cover with water by 2" and place over medium-high heat. Bring to a boil and continue boiling for 15 minutes.

While the chickpeas are cooking add all the remaining ingredients except the ice water to a food processor. Process for 2-3 minutes until the mixture is creamy. Stop the processor and scrape down the sides from time to time. Add 2 or 3 Tbsp of the ice water if the mixture is too thick.

Drain the chickpeas and place in a bowl of ice water to halt the cooking process. Let the chickpeas cool for about 5 minutes and skim off and discard any loose skins that have floated to the top. Add the chickpeas to the processor and process until the hummus is smooth and creamy. Stop the processor and scrape down the sides from time to time. Add an additional 1 or 2 Tbsp of ice water if the mixture is too thick. Refrigerate until needed.

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