brain in spain

my head has been in the clouds these past few days. i wish i was on a plane going somewhere really great. span back to me sitting in a cubicle in san francisco.. womp wooomp.

it’s been four years since i was in barcelona eating a chicken shawarma, choosing between a chipotle-style mediterranean assortments of toppings to add into my fourth meal. shaved meat, tatziki, sriracha, cucumber, paper thin slices of tomato, lettuce, red onion, parsley salsa, falafel, hummus… thrown into a fluffy pita wrap so that i may be on my way.

on my way home i made two decisions: 1. i will make a vegetarian shawarma as soon as i get home and 2. i will start planning my next trip abroad. i did make that shawarma, and it was delicious. observe:

[this gif works for me, does it work for you? if not, click it]

vegetarian shawarma

1 cup lentils cooked in vegetable broth instead of water

1 teaspoon cayenne

1 teaspoon + 1/4 teaspoon cumin

1 teaspoon coriander

1 teaspoon paprika

1 bay leaf

3 garlic cloves, minced

1/4 cup + 5 tablespoons non-fat greek yogurt

2 tablespoons fresh lemon juice, separated

2 tablespoons tahini

hummus

tomato

lettuce

red onion

sriracha

pita or whole wheat tortilla

1. after draining lentils, cook them in a saucepan with paprika, coriander, 1 teaspoon cumin, cayenne, bay leaf, 1 tablespoon lemon juice, 2 garlic cloves, and 5 tablespoons non-fat greek yogurt. cook until the there are no more liquids, about 10 minutes on medium heat.

2. meanwhile, make your sauce. combine 1/4 cup non-fat greek yogurt, 1 tablespoon lemon juice, 1 garlic clove, 1/4 teaspoon cumin, 1 tablespoon water, and 2 tablespoons tahini.

3. heat your tortilla or pita in the toaster or pan.

3. build your shawarma! [see gif]

**any suggestions for my next destination?**

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Tags: barcelona, cayenne, chicken, greek, healthy, lemon, lentil, mediterranean, red onion, sauce, shawarma, shwarma, spain, spicy, suace, yogurt, yogurt sauce