Ingredients
13 total- 3 tbsp Al’Fez shawarma paste / shawarma kebab paste marinade
- 1 tbsp olive oil
- 500g mixed mushrooms, halved if large
- 2 flatbreads
- 6 tbsp smoked houmous
- 6 radishes, thinly sliced
- 4cm piece cucumber, thinly sliced
- 10g flat-leaf parsley
- 10g coriander, leaves picked
- 1 small red onion, thinly sliced
- 1 tsp sumac
- 2 tbsp tahini (optional)
- 2 tbsp chilli sauce (optional)
Method
5 stepsStep 1
Spoon the shawarma paste into a large mixing bowl and mix with 2 tsp of the oil. Tip in the mushrooms and, using your hands, mix together until evenly coated. Thread the mushrooms on to 2 or 4 skewers, depending on the size of your frying pan.
Step 2
Heat the remaining oil in a large frying pan over a medium-high heat. Add the skewers to the pan and fry for 10 mins, squashing down and turning regularly until lightly charred and cooked through.
Step 3
Meanwhile, heat the flatbreads to packet instructions and transfer to a serving board or plates.
Step 4
Spread the houmous between the flatbreads then top with the mushrooms.
Step 5
Scatter with radishes, cucumber, flat-leaf parsley, coriander and sumac, then drizzle with tahini and chilli sauce, if using, to serve.