Mushroom Shawarma

Yields6 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Mushrooms
 6 large flat mushrooms, stalks removed
 250 g oyster mushrooms
Shawarma Seasoning
 1 tbsp ground allspice
 1 tbsp garlic powder
 1 tbsp freshly ground black pepper
 1 tsp paprika
 1 tsp ground cloves
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground ginger
 ½ tsp tumeric
 ½ tsp sumac
 ½ tsp salt
 ¼ cup olive oil
 2 tbsp apple cider vinegar
Pita and Salad
 6 pita breads
 ¼ cup natural yoghurt
 ¼ cup Hummus
 1 punnet cherry tomatoes halved
 2 Lebanese cucumber, cut into ribbons
 1 Spanish onion, cut into wedges
 1 tbsp sumac
 ½ bunch flat leaf parsely
1

Prepare the spice mix by combining all ingredients in a small bowl. Add olive oil and apple cider vinegar to the bowl and mix to combine.

2

Coat the mushrooms in the spice mixture. Allow to marinade for 30 minutes.
Preheat BBQ to a medium setting. Thread the mushrooms onto a large skewer, alternating between flat mushrooms and oyster mushrooms.

3

Place the mushroom kebab on a roasting rack in the BBQ (if you have one) and place a baking tray underneath the rack to catch and liquid. BBQ the kebab for 5 minutes on each side before rotating. Continue this process until the kebab is evenly cooked and tender.

4

Remove the kebab from the BBQ and allow it to stand for 5 minutes before carving the mushrooms into thin slices.

5

Lightly toast pita bread on the warm BBQ plate.

6

To assemble the shawarma, place yoghurt and/or hummus on the base of each piece of pita bread. Top with mushrooms, tomatoes, cucumber and onion. Finish with a pinch of sumac and torn parsley leaves. Fold or roll before eating.

Ingredients

Mushrooms
 6 large flat mushrooms, stalks removed
 250 g oyster mushrooms
Shawarma Seasoning
 1 tbsp ground allspice
 1 tbsp garlic powder
 1 tbsp freshly ground black pepper
 1 tsp paprika
 1 tsp ground cloves
 1 tsp ground cumin
 1 tsp ground coriander
 ½ tsp ground ginger
 ½ tsp tumeric
 ½ tsp sumac
 ½ tsp salt
 ¼ cup olive oil
 2 tbsp apple cider vinegar
Pita and Salad
 6 pita breads
 ¼ cup natural yoghurt
 ¼ cup Hummus
 1 punnet cherry tomatoes halved
 2 Lebanese cucumber, cut into ribbons
 1 Spanish onion, cut into wedges
 1 tbsp sumac
 ½ bunch flat leaf parsely

Directions

1

Prepare the spice mix by combining all ingredients in a small bowl. Add olive oil and apple cider vinegar to the bowl and mix to combine.

2

Coat the mushrooms in the spice mixture. Allow to marinade for 30 minutes.
Preheat BBQ to a medium setting. Thread the mushrooms onto a large skewer, alternating between flat mushrooms and oyster mushrooms.

3

Place the mushroom kebab on a roasting rack in the BBQ (if you have one) and place a baking tray underneath the rack to catch and liquid. BBQ the kebab for 5 minutes on each side before rotating. Continue this process until the kebab is evenly cooked and tender.

4

Remove the kebab from the BBQ and allow it to stand for 5 minutes before carving the mushrooms into thin slices.

5

Lightly toast pita bread on the warm BBQ plate.

6

To assemble the shawarma, place yoghurt and/or hummus on the base of each piece of pita bread. Top with mushrooms, tomatoes, cucumber and onion. Finish with a pinch of sumac and torn parsley leaves. Fold or roll before eating.

Mushroom Shawarma

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