Portobello Mushroom Shawarma Kebab

This Shawarma kebab is so delicious you will make it time and time over.

If you cannot purchase the spices, it takes only a few minutes to make your own, and once you have, there it is, ready for use at the drop of a hat.

Serve with tzatziki at the base of your hot pitta bread, with a dollop of sweet chilli sauce on top – and enter Culinary Heaven !

Serves 4

INGREDIENTS
4  Portobello Mushrooms
2 Tbsp olive oil
3 Tbsp liquid smoke
salt & pepper to taste
1 tsp onion powder
1 tsp garlic granules
2 tsp shawarma spice mix

Shawarma Seasoning Mix
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground turmeric
1/4 tsp nutmeg or cinnamon
1/2 tsp chilli powder

Mix these ingredients, place in an airtight container, and store in a dark dry place.  Double the quantities if you wish.

Vegan Tzatziki
1½ cups plain yogurt
1 cup finely chopped cucumber
2 cloves garlic, minced
2 Tbsp lemon or lime juice
2 Tbsp fresh dill or fresh mint finely chopped
salt & pepper to taste

Mix the above ingredients in a bowl, cover, set aside and refrigerate.

Accompaniments
Heat 4 pita bread in the oven
Chop some lettuce or rucola
Dice some tomato & cucumber 

METHOD FOR THE MUSHROOM SHAWARMA

Wash and dry your mushrooms, discarding their stems.

Fry your mushrooms in a griddle pan, and once they have cooked on both sides for a few minutes, be sure to flatten them using a masher (see video).

Once your mushrooms are almost done, sprinkle the shawarma seasoning on both sides as you turn them around, and add the liquid smoke.

Make sure your pitta breads are ready on their serving plates, add your yoghurt mix, then your lettuce or rucola, then place each mushroom on a chopping board and slice it up.  Place on the top of the lettuce, garnish with cucumber and tomatoes, and drizzle on some sweet chilli sauce.

Serve with a slice of lime or lemon and Enjoy !

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

Portobello Mushroom Shawarma Kebab

Recipe by Miriam SorrellCourse: Main, Starter, Street foodCuisine: Turkish, Lebanese, Middle Eastern
Servings

4

servings
Prep time

25

minutes
Cooking time

25

minutes

Portobello Mushroom Shawarma

INGREDIENTS

  • 4  Portobello Mushrooms

  • 2 Tbsp olive oil

  • 3 Tbsp liquid smoke

  • salt & pepper to taste

  • 1 tsp onion powder

  • 1 tsp garlic granules

  • 2 tsp shawarma spice mix

  • Shawarma Seasoning Mix
  • 1 tsp ground cumin

  • 1 tsp sweet paprika

  • 1 tsp ground turmeric

  • 1/4 tsp nutmeg or cinnamon

  • 1/2 tsp chilli powder

  • Mix these ingredients, place in an airtight container, and store in a dark dry place.  Double the quantities if you wish.

  • Vegan Tzatziki
  • 1½ cups plain yogurt

  • 1 cup finely chopped cucumber

  • 2 cloves garlic, minced

  • 2 Tbsp lemon or lime juice

  • 2 Tbsp fresh dill or fresh mint finely chopped

  • salt & pepper to taste

  • Mix the above ingredients in a bowl, cover, set aside and refrigerate.

  • Accompaniments
  • Heat 4 pita bread in the oven

  • Chop some lettuce or rucola

  • Dice some tomato & cucumber

METHOD

  • THE MUSHROOM SHAWARMA
  • Wash and dry your mushrooms, discarding their stems.
  • Fry your mushrooms in a griddle pan, and once they have cooked on both sides for a few minutes, be sure to flatten them using a masher (see video).
  • Once your mushrooms are almost done, sprinkle the shawarma seasoning on both sides as you turn them around, and add the liquid smoke.
  • Make sure your pitta breads are ready on their serving plates, add your yoghurt mix, then your lettuce or rucola, then place each mushroom on a chopping board and slice it up.
  • Place on the top of the lettuce, garnish with cucumber and tomatoes, and drizzle on some sweet chilli sauce.
  • Serve with a slice of lime or lemon and Enjoy !

 
  • 7
    Shares

2 Comments

  1. What can I say Miriam… A super meal for these hot summer days. A big well done once again!!!

     
  2. Hi Marie, thanks for dropping by, yes, they’re very easy to make and gratify the appetite ! Hope you make and enjoy them too !

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

*