Friday nights at our place have become wrap nights, and this seitan shawarma is our absolute favourite.
I like to prepare this in the morning and let it spend the day marinating then reheat it before serving. It works equally well served on a plate with a fork, or wrapped in fresh pita bread.
Click here for the seitan recipe.
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Homemade Seitan Shawarma
- Total Time: 90 minutes
- Yield: Serves 4
Description
Flavorful seitan shawarma, perfect for a weeknight dinner. This recipe is easy to customize to your liking!
Ingredients
Units
For the Seitan Base
- 1 cup (120 g) vital wheat gluten
- 3 tbsp (24 g) chickpea flour or all-purpose flour
- 2 tsp (10 g) onion powder
- 1 tsp (5 g) garlic powder
- 3/4 cup (180 ml) cold water
For the Cooking Stock
- 4 cups (960 ml) vegetable broth
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) olive oil
For the Shawarma Marinade and Sauce
- 2 tbsp (30 ml) olive oil
- 1 large red onion, finely sliced
- 3 garlic cloves, minced
- 1 tbsp (9 g) ground cumin
- 2 tsp (6 g) ground coriander
- 1 tsp (3 g) sweet paprika
- 1/2 tsp (1 g) cayenne pepper
- 1/2 tsp (1 g) turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground cloves
- 1/4 tsp (1 g) black pepper
- 2 tbsp (30 ml) lemon juice
- 4 tbsp (60 ml) soy sauce
- 2 tbsp (30 ml) tomato paste
- Salt, to taste
For the Salad and Serving
- 2 large tomatoes, diced
- 1 cucumber (about 8 in / 20 cm), diced
- 1 small red onion, thinly sliced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (6 g) chopped fresh mint
- 1/2 tsp (1 g) sumac
- Salt and pepper, to taste
- Pita bread, for serving
- Greek yogurt or plant-based yogurt, for serving
Instructions
- In a large bowl, whisk together the vital wheat gluten, chickpea flour, onion powder, and garlic powder.
- Add the cold water gradually while stirring until a dough forms. Knead by hand for about 2 minutes until elastic and spongey.
- Shape the dough into a log and slice into 1/2-inch (1 cm) thick pieces, keeping them separate.
- Bring the vegetable broth, soy sauce, and olive oil to a boil in a large pot. Reduce heat to low, add the seitan pieces, cover, and simmer gently for 1 hour.
- Remove the seitan and drain in a colander while preparing the sauce.
- Heat olive oil in a large skillet over medium heat. Add the sliced red onion and cook for 5 minutes until softened.
- Add minced garlic and cook for 1 minute more, then stir in cumin, coriander, paprika, cayenne, turmeric, cinnamon, cloves, and black pepper. Cook for 1 minute until fragrant.
- Stir in the soy sauce, lemon juice, and tomato paste to form a thick sauce.
- Slice the cooked seitan into thin strips and add to the skillet. Toss well to coat and cook for about 5 minutes, until the sauce thickens and the seitan absorbs the flavor.
- In a bowl, combine the diced tomatoes, cucumber, red onion, lemon juice, mint, sumac, salt, and pepper to make a fresh salad.
- To serve, warm pita bread, spread with Greek yogurt, add the seitan shawarma, and top with the salad mixture. Roll or fold and serve warm.
Notes
- Do not over-knead the seitan dough — it will become too chewy.
- Simmer gently (not boil) to keep the seitan tender.
- You can prepare the seitan in advance and refrigerate for up to 3 days before marinating.
- Add a touch of chili paste to the sauce for extra heat.
- Serve with tahini or garlic sauce instead of yogurt for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 60
- Fiber: 10
- Protein: 30
Frequently Asked Questions
How long should I marinate the seitan for the shawarma?
For the best flavor, marinate the seitan for at least 4 hours, but letting it sit overnight in the fridge is ideal.
What type of sauce works best with Homemade Seitan Shawarma?
A tahini-based sauce or garlic yogurt sauce complements the flavors of the seitan and fresh salad perfectly.
Can I use store-bought seitan for this shawarma recipe?
Yes, you can use store-bought seitan if you’re short on time, but homemade seitan allows for better control over flavor and texture.
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Making the seitan tomorrow so i can leave it marinating all day friday.
Does shop bought seitan work here, or is the homemade worth it?
Shop bought is absolutely fine Kevin, slice it thin and give it a good long marinate. The homemade has a better chew and vital wheat gluten costs next to nothing, so worth a go once you have a spare hour.
made this for our friday wrap night and the flavor was there but mine came out pretty chewy, i think i overworked the seitan so next time ill handle it less
Looks really great!
Wrap night staple here now. I let it marinate all day like it says and its genuinely delicious, way better than the quick version, thanks.