Vegan Shawarma

Directions:

Thaw Meatless Chicken strips and marinate them in the fridge for 30 minutes to 8 hours in a mixture of 1 Tbsp lemon juice, 1 tsp Garam Masala, ½ tsp Paprika, ¼ tsp Cumin, ½ tsp salt, ½ cup of soy yogurt, 1 Tbsp malt vinegar and 2 cloves minced garlic.

Season with pepper to taste.

Remove strips from fridge and spread in a single layer on a baking sheet lined with foil.

Place in preheated oven on broil and broil on each side until lightly browned.

Cook to an internal temperature of 160F(71C).

Serve with hummus, tomato salad and tahini sauce on warmed pita bread.