Shawarma with Spicy Vegetables

Shawarma with spicy vegetables is cooked without meat, and there is nothing wrong with that. Such shawarma also has a right to exist, especially if you choose and prepare the right vegetables. If desired, plum can be added to them in season. Cut large plums in half, remove the pits and quickly sauté with butter. Then cut into strips and add to the rest of the ingredients as you wrap them in the pita bread.

Ingredients

• 2-3 carrots
• half a medium celery tuber
• 1 large onion
• a small bunch of green onions
• 200-250 ml chicken broth
• 1 bell pepper or 2 halves of different colors
• 2 tomatoes
• 1 large sheet of thin pita bread
• 100-120 g of natural yoghurt
• 1-2 tbsp. l. sweet mustard, you can Bavarian or Dijon

Directions

1. Cut carrots and celery into cubes, onions into half rings. Chop the green onion. Cut the bell peppers in half, if necessary. Remove seeds and partitions. Cut into small cubes. Blanch the tomatoes if desired, remove the skin and also cut into small cubes.
2. Heat oil in a skillet and fry the onions over medium heat, 2 minutes. Add carrots and celery, continue to fry for another 2-3 minutes, until golden brown. Pour in the broth and cook, stirring occasionally, for 3-4 minutes. The carrots and celery should soften, but not loose their shape and remain slightly crispy. Add the green onions and cook for another 1-2 minutes. The broth should have evaporated by this time. If not, drain it.
3. Combine yogurt and mustard. Lubricate one side of the pita bread with the resulting mixture. Cut it in half along the narrow side. Cover the table with cling film. Put half of the pita bread along the narrow side, 2-3 cm back from the edge, half the contents of the pan in a wide strip. On it - half of sweet peppers and tomatoes. Roll up a tight roll. Do the same with the second half of the pita bread. Cut the rolls in half and serve.