Name: Butternut Squash Shawarma
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 3 tbsp olive oil; 1 null butternut squash (small); 2 tsp cumin; 2 tsp ground coriander; 1 tsp paprika; 1 tsp turmeric; 0.5 tsp cinnamon; 0.25 tsp cayenne pepper; null to_taste salt; null to_taste pepper; 300 g self raising flour; 250 g coconut yoghurt; 2 tbsp water; 0.5 tsp salt; 4 tbsp olive oil ((approx 1 tbsp per piece)); 1 null red onion (medium); 50 ml red wine vinegar; null to_taste salt; null to_taste pepper; 1 null lemon; 2 null tomatoes (medium); 0.5 null cucumber (medium); 1 null baby gem lettuce; 200 g hummus; null to_taste chilli sauce ((sriracha))

Instructions

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1

Peel, trim, and finely slice the onion (1 red) into a bowl. Cover with red wine vinegar (50 ml) and season with [salt to taste] and [pepper to taste]. Rub the vinegar into the onion and set aside. In another bowl, combine self raising flour (300 g), water (2 tbsp), coconut yoghurt (250 g), and salt (0.5 tsp). Knead for 2-3 minutes until a smooth dough forms (adjust water/flour if needed). Cover with a clean kitchen towel and set aside.
2

Preheat the oven to 190°C. Line a baking tray with parchment paper. Trim, peel, halve, and deseed the squash (1 butternut). Use a peeler to create ribbons from the squash. In a bowl, mix olive oil (3 tbsp), cumin (2 tsp), ground coriander (2 tsp), paprika (1 tsp), turmeric (1 tsp), cinnamon (0.5 tsp), cayenne pepper (0.25 tsp), [salt to taste], and [pepper to taste]. Add the squash ribbons and toss to coat. Spread the ribbons onto the prepared baking sheet and roast for 20-25 minutes, stirring occasionally for even cooking.
3

Cut the lemon (1) into wedges. Finely dice the tomatoes (2). Halve the cucumber (0.5) lengthwise, scoop out the seeds, and finely slice. Trim the stem from the gem lettuce (1 baby) and finely slice the leaves.
4

Divide the dough into 4 pieces and roll each into a rough 1 cm thick circle on a floured surface. Heat olive oil (1 tbsp) in a small frying pan over high heat. Lay one dough circle in the pan and fry for 1-2 minutes, pressing with a spatula. Flip and continue frying until golden with dark spots. Transfer the cooked bread to a plate and cover with a clean kitchen towel. Repeat with the remaining dough balls, adding olive oil (1 tbsp) per piece as needed.
5

To serve, take one piece of flatbread and spread generously with hummus (200 g). Top with the sliced gem lettuce (1 baby) and a generous pile of butternut shawarma ribbons. Sprinkle over the diced tomatoes (2), sliced cucumber (0.5), and pickled onion (1 red). Drizzle with [chilli sauce to taste] (sriracha) and squeeze lemon (1) wedge over the top. Wrap into a kebab and serve immediately.