If you can’t get hold of sumac for the sprinkle, simply leave it out.
Advertisement - Continue Reading Below
Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
170
Ingredients
2 Tbsp. shawarma spice blend, see intro
Finely grated zest 1 lemon
2 garlic cloves, crushed
2 Tbsp. olive oil
2 x 280g packs extra-firm tofu, we used The Tofoo Co.
Flatbreads, to serve, optional
FOR THE PARSLEY SCATTER
Large handful parsley, leaves picked and roughly chopped
1/2 tsp. sumac, see intro
1 red onion, finely sliced
Finely grated zest 1/2 lemon
YOU WILL ALSO NEED
6 x 25-30cm wooden skewers, soaked in cold water for 30min
Directions
Step 1In a medium bowl, mix the shawarma spice blend, lemon zest, garlic, oil and 1⁄2tsp salt. Cut the tofu into rough 2cm cubes, add to the bowl and mix to coat.
Step 2Thread on to the skewers. Barbecue or griddle over medium heat for 10min, turning regularly, until lightly charred. Alternatively, arrange on a baking sheet lined with baking parchment and cook in an oven preheated to 200°C (180°C fan) mark 6 for 15min, turning halfway.
Step 3Meanwhile, in a medium bowl, mix the parsley scatter ingredients with plenty of seasoning.
Step 4To serve, transfer the skewers to a serving plate and sprinkle over the parsley scatter. Serve with flatbreads and hummus, if you like.
GET AHEAD Assemble the skewers up to a day ahead; cover and chill. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
