Mushroom ShawarmaCourse: Nutrition
Traditionally, shawarma is a dish of thin slices of slow roasted meat. It’s served in a fluffy pita with all sorts of toppings. The first shawarma sandwiches included lamb. Today, however, restaurants serve chicken, beef, and even veal shawarma.
If you’ve ever seen a giant vertical spit packed with a cone of meat at a restaurant or street vendor, you’ve seen shawarma. The flavors come from Middle Eastern cuisine, which means plenty of spice. Cumin, peppers, chilli, garlic, and even cinnamon are common flavourings. And now you can enjoy the same flavours but in this simple to make Vegan version.
200g Baby Chestnut Mushrooms
3 tbsp olive or vegetable oil
- FOR THE SPICE
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
2 tsp salt
1/2 tsp cayenne
1/2 tsp ground cinnamon
1 tsp garlic granules
- TO SERVE
iceberg lettuce leaves, sliced
1 small red onion, thinly sliced
2 fresh tomatoes, sliced
100ml vegan yoghurt
- Combine the spice mix in a bowl with 3tsp of olive oil and mix well. Throw in the mushrooms and toss till well coated.
- Put then on a baking tray and grill until soft and golden, anywhere between 5 and 10 minutes depending on the heat. Warm the flatbreads or toast if you prefer to serve them as a flat base.
- Now it’s time to assemble it! Chuck on the lettuce, mushrooms, onions, tomatoes and jalapeños (or fill the flatbread if you want a more authentic street food presentation – you decide). Finally drizzle with a bit of yogurt and any hot sauce that takes your fancy if jalapeño are not hitting the hot mark for you.
- Sit down. Eat. Enjoy.
- Original recipe idea DJ BBQ (djbbq.com) worth checking his site out too.