Roasted Beet and Walnut Shawarma with Tahini Drizzle

Name: Roasted Beet and Walnut Shawarma with Tahini Drizzle
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) medium beets, raw, peeled, cut into ¼-inch thick wedges or half-moons; 1 cup (120 g) raw walnuts, halved or coarsely chopped; 1 whole (280 g) red onion, large, thinly sliced into half-moons; 3½ tbsp (52 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; ¾ tsp (1½ g) sumac; ¼ tsp (½ g) cayenne pepper; ¾ tsp (2 g) garlic powder; to taste freshly ground black pepper; to taste kosher salt; ⅓ cup (85 g) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 1 tbsp (15 ml) pomegranate molasses; ¼ cup (60 ml) warm water; 1 whole (5 g) garlic clove, small, minced; 4 rounds (4 whole) pita bread, warmed; 2 whole (220 g) Roma tomato, diced; ½ whole (200 g) English cucumber, diced; 1 cup (90 g) red cabbage, fresh, thinly shredded; ⅓ cup (15 g) fresh parsley, flat-leaf, roughly chopped; ¼ cup (6 g) fresh mint, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vegetarian shawarma featuring roasted beets and walnuts spiced with warm Middle Eastern aromatics—cumin, coriander, sumac, and cayenne—layered into warm pita bread with crispy onions, fresh vegetables, and a creamy tahini-pomegranate sauce. The roasted filling is caramelized at the edges for shawarma-style texture and depth. Serve hot with tahini drizzle, pomegranate molasses, and pickled turnips.

Prep: 25 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 15 min
Makes: 4 shawarma wraps (serves 2–3 as a main, 4 as an appetizer)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the filling
1½ lb (680 g) medium beets, raw, peeled, cut into ¼-inch thick wedges or half-moons
1 cup (120 g) raw walnuts, halved or coarsely chopped
1 whole (280 g) red onion, large, thinly sliced into half-moons
3½ tbsp (52 ml) extra-virgin olive oil
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
¾ tsp (1.5 g) sumac
¼ tsp (0.5 g) cayenne pepper
¾ tsp (2 g) garlic powder
to taste freshly ground black pepper
to taste kosher salt
For the tahini drizzle
⅓ cup (85 g) tahini (sesame paste)
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) pomegranate molasses
¼ cup (60 ml) warm water
1 whole (5 g) garlic clove, small, minced
For serving
4 rounds (4 whole) pita bread, warmed
2 whole (220 g) Roma tomato, diced
½ whole (200 g) English cucumber, diced
1 cup (90 g) red cabbage, fresh, thinly shredded
⅓ cup (15 g) fresh parsley, flat-leaf, roughly chopped
¼ cup (6 g) fresh mint, roughly chopped (optional)

Equipment (7)

Large baking sheet (18×13 inches / 45×33 cm)
Small bowl for spice blend
Large bowl for tossing ingredients
Small bowl for tahini sauce
Whisk
Sharp knife
Wooden spoon or tongs

Steps

Before you start

Preheat your oven to 425 °F (220 °C)
Have all spices measured and ready—the filling comes together quickly
Slice the beets and onions evenly so they cook at the same rate

1
Make the spice blend
- In a small bowl, whisk together the ground cumin, coriander, sumac, cayenne, garlic powder, a pinch of salt, and a few grinds of black pepper.
- Set aside.
- This blend should be fragrant and well-mixed so the flavors distribute evenly throughout the filling.
+ Show details− Hide details
Ready when: Spices are fully combined and smell warm and fragrant
Tip: Toast whole spices yourself if you have time for deeper flavor, but this pre-ground blend works beautifully here
2
Toss filling ingredients
- On the large baking sheet, combine the beet wedges, chopped walnuts, and sliced red onion.
- Drizzle with the olive oil and sprinkle the spice blend evenly over the top.
- Using a wooden spoon or tongs, toss everything until the beets, walnuts, and onions are well coated with oil and spices.
- Spread the mixture in a single layer on the sheet, leaving some beets slightly overlapping so they caramelize at the edges.
+ Show details− Hide details
Ready when: Everything is evenly coated with oil and spices; no dry spots remain
Tip: Don't spread the mixture too thin or stir it too much during roasting—you want some pieces to brown and crisp at the edges, which gives authentic shawarma texture
3
Roast the fillingOven 425°F / 220°C
- Place the baking sheet in the preheated 425 °F (220 °C) oven.
- Roast for 30–35 minutes, stirring once halfway through (around the 15-minute mark) to ensure even cooking.
- The beets should be tender and caramelized at the edges, the walnuts should be toasted and fragrant, and the onions should be soft and slightly charred in places.
+ Show details− Hide details
Ready when: Beets are very tender when pierced with a fork; walnuts are golden and fragrant; onions have dark edges and are soft
Tip: If your beets are very large or your oven runs cool, add 5 extra minutes. The goal is tender beets with some crispy, caramelized edges—this mimics the texture of meat shawarma
4
Make the tahini sauce
- While the filling roasts, combine the tahini, fresh lemon juice, pomegranate molasses, warm water, and minced garlic in a small bowl.
- Whisk together until smooth and creamy.
- The mixture should be pourable but thick enough to cling to the vegetables—add a tablespoon more warm water if it's too thick.
- Taste and adjust: add a squeeze more lemon for brightness, a touch more pomegranate molasses for tang, or a pinch of salt to balance.
+ Show details− Hide details
Ready when: Sauce is smooth, creamy, and pourable; no lumps of tahini remain
Tip: Tahini can seize and become grainy if the liquid isn't added slowly. Whisk constantly and start with the lemon juice to help loosen it. A pinch of salt also helps emulsify the sauce
5
Warm the pita bread
- About 5 minutes before the filling is done roasting, wrap the pita rounds in a damp paper towel and warm them in the microwave for 30–45 seconds, or wrap them loosely in foil and place them on a shelf in the oven for the last 5 minutes of roasting.
- They should be soft and warm but still pliable.
+ Show details− Hide details
Ready when: Pita is warm to the touch and soft
Tip: Warming the pita makes it easier to fill and eat without it tearing. Don't let it dry out by warming it uncovered
6
Prepare the fresh toppings
- While everything cooks, prepare the tomatoes, cucumber, red cabbage, and fresh parsley.
- Dice the tomatoes and cucumber into small, even pieces; thinly shred the cabbage; roughly chop the parsley.
- If using mint, roughly chop it as well.
- Arrange each topping in a small bowl or on a plate so they're ready to assemble.
+ Show details− Hide details
Ready when: All vegetables are prepped and arranged; no prep work remains
Tip: Prep vegetables just before assembly so they stay crisp and fresh—don't let them sit in a bowl for more than 10 minutes
7
Assemble the shawarma
- Remove the roasted filling from the oven and let it rest for 2 minutes.
- Place a warm pita bread on a clean surface.
- Spoon a generous handful (roughly ¾ to 1 cup) of the roasted beet and walnut filling onto the center-bottom half of the pita.
- Top with a handful of diced tomato, cucumber, and shredded red cabbage.
- Sprinkle with fresh parsley and mint (if using).
- Drizzle generously with the tahini sauce—aim for about 2 tablespoons per wrap.
- Fold up the bottom of the pita, then fold in the sides and gently roll upward to create a secure wrap.
- Repeat with the remaining three pita breads.
+ Show details− Hide details
Ready when: All four wraps are tightly rolled and filled; tahini sauce coats the vegetables
Tip: If the pita tears as you fold, gently press the bread back together with your fingers—a small tear won't ruin the wrap. Don't overstuff, or it will burst when you eat it

Good to know

Tips

Roasting beets concentrates their earthiness and sweetness while caramelizing edges adds depth—don't skip this step by using canned beets, as the texture and flavor will suffer
Tahini can be finicky; if it breaks and becomes grainy, whisk in a teaspoon of water at a time until it becomes smooth again. Starting with the acidic lemon juice helps prevent seizing
Sumac is a lemony spice crucial to authentic Middle Eastern shawarma flavor. If you don't have it, add an extra ½ teaspoon of ground coriander and a squeeze of lemon zest to the spice blend
For a heartier meal, stuff the shawarma into pita pockets with all the toppings, or serve the warm filling and tahini sauce as a bowl (shawarma bowl) with rice, lettuce, and fresh vegetables

Make ahead

You can roast the beet-and-walnut filling up to 2 hours ahead and store it in an airtight container at room temperature. Reheat gently in a 325 °F (163 °C) oven for 8–10 minutes before serving. The tahini sauce can be made up to 1 day ahead and refrigerated; stir in a tablespoon of warm water if it's too thick before serving. Assemble the wraps just before eating for the best texture.

Storage & reheating

Store leftover roasted filling in an airtight container in the refrigerator for up to 4 days. Reheat in a 325 °F (163 °C) oven for 8–10 minutes. The tahini sauce keeps refrigerated for up to 5 days (cover tightly). Do not freeze the assembled wraps, as the pita will become soggy. You can freeze the roasted filling alone for up to 3 months in a freezer bag; thaw overnight in the refrigerator and reheat before serving.

Substitutions

raw walnuts → raw almonds, hazelnuts, or roasted pine nuts. Use the same weight; almonds and pine nuts will be slightly more delicate and refined in flavor, while hazelnuts are deeper and earthier
tahini (sesame paste) → Greek yogurt or a mix of Greek yogurt with tahini (1:1 ratio). This makes a lighter sauce; whisk in an extra squeeze of lemon juice and omit the water if using plain yogurt
pomegranate molasses → pomegranate juice reduced with a squeeze of lemon, or 1 tbsp balsamic vinegar. Balsamic is sweeter but less tangy—reduce the amount slightly if substituting
sumac → additional lemon zest (finely grated from ½ lemon) mixed into the spice blend. Sumac provides a subtle tang and bright color; lemon zest is more acidic but equally fresh