, , , , ,

I found this recipe at Food.com the darling man and I were searching for something traditional in the country of Jordan. We found out that lamb shawarma’s were very traditional. Unfortunately we do not have a lamb recipe to make vegan as of yet so we decided the mock duck was a great substitution. Unfortunately our kitchen did not have a few ingredients so we changed a few things up but our version is basically the same as the original. This was the first time we have ever had shawarma so neither of us could make a comparison review. All we can honestly say is that it was lemony but savory and the perfect addition to plain hummus and homemade pitas.

2 tsp vegemite
1/3 c boiling water
4 garlic cloves, minced
½ onion, grated
1 tbsp lemon juice, freshly squeezed
1 ½ tablespoons vinegar (any kind you like)
1 tsp stone ground mustard
¼ lemon zest
¼ tsp ground cumin
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground coriander (cilantro)
½ tsp black pepper

1 can mock duck, cut into chunks

1. Mix all the ingredients, excluding the mock duck, in a medium-sized bowl.
2. Cut the mock duck into smaller pieces and toss into the marinade bowl.
3. Let it sit together marinade for about 1-2 hours. If you are like me and tossing it together when your stomach is growling, you can make it right away.
4. Heat up a frying pan on high-heat. Toss the entire mixture into the frying pan and sauté until most of the liquid has evaporated.
5. Serve hot or cold.

Serving Suggestions: We decided to make this recipe to go along with the batch of homemade falafels and hummus our lovely neighbor brought us in the morning. Additionally we made some homemade pitas that would hold all the ingredients perfectly.

Note: You can see the shawarma in front of the dolmas and next to the tomato couscous. It looks just like shredded meat.