Halloumi Shawarma Wraps

Vegetarian Main Greek
  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m

Servings: 4

Source

Ingredients

  • 440 g halloumi
  • 2-4 tsp shawarma seasoning or 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon ground coriander, 1/2 teaspoon cinnamon, 1 teaspoon garlic powder and a pinch black pepper
  • 2 tbsp olive oil
  • 2 level tbsp greek yoghurt
  • 1 red onion thinly sliced
  • 1 cucumber diced
  • 200 g tomatoes diced
  • 2 tsp sumac
  • 2 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 1 lemon juice
  • Chopped lettuce
  • black pepper
  • 4 tbsp Garlic yoghurt / sauce or garlic mayo / garlic mixed with greek yoghurt
  • 4-6 flatbreads

Instructions

  1. Preheat your oven to 180C. Line a baking tray with parchment paper. Thinly slice the red onion and place it in a bowl with sumac and lemon juice. Let it sit for 5 to 10 minutes to soften and lightly pickle. While it rests, chop the tomatoes, cucumber, parsley and dill. Add everything to the bowl, season with black pepper, and mix well. Set aside.
  2. Pat the halloumi dry using kitchen paper. Using a Y shaped peeler, gently peel the halloumi into long strips from top to bottom. Laying it flat on the board helps keep the strips even. If some pieces break, simply start from another side or slice the remaining piece as thinly as possible.
  3. Add the halloumi strips to a bowl with Greek yoghurt, olive oil and the shawarma spices. Toss gently so the strips stay intact and evenly coated.
  4. Spread the halloumi out on the tray as much as possible. Cover with foil or another tray. Bake for 10 minutes covered, then remove the cover and bake for another 3-5 minutes until lightly golden (keep an eye on it and don’t let it get too crispy as it will harden when cooled). Remove from the oven and rest for 2 minutes so the halloumi firms up slightly.
  5. Warm the flatbreads. Spread garlic yoghurt over the base, add lettuce, spoon over the tomato and cucumber salad, then top with a generous handful of the baked halloumi. Finish with extra sauce and herbs if you like. Serve immediately while warm or optionally toast in a pan with a little oil.