- Recipes
- Mushroom Shawarma
Mushroom Shawarma
-
2 serving
Prep time:
Cook time:
Serves: 2
Fragrant shawarma paste is the ultimate shortcut to flavour-packed skewers. Made from aromatic spices including cumin, paprika and allspice, mixed with garlic and ginger, it makes the perfect match for hearty mushrooms here. Served with smoked houmous for an extra touch of charred flavour, it’ll feel like BBQ season all year round. Delicious with veggies, halloumi or chicken, this versatile spice paste will become a cupboard staple. Drizzle with tahini and chilli sauce to serve. Don’t fancy a wrap? Serve with cooked mixed grains instead.
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Ingredients
- 3 tbsp Al’Fez shawarma paste
- 1 tbsp olive oil
- 500g mixed mushrooms, halved if large
- 2 flatbreads
- 6 tbsp smoked houmous
- 6 radishes, thinly sliced
- 4 cm 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
Step 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.
Tips or serving suggestions
Make to the end of step 1 up to 2 days ahead, cover and chill until ready to cook.
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