MUSHROOM SHAWARMA

A juicy, plant-based twist on the classic shawarma, using meaty portobello mushrooms and bold spices.

Mushroom Shawarma

Ingredients

4 large portobello mushrooms, sliced into strips

1 medium onion, sliced into half-moons

2 garlic cloves, finely chopped

1½ tbsp shawarma spice mix

1 tsp salt

½ tsp black pepper

½ tsp chili flakes (optional, adjust to taste)

1 mushroom stock cube or powder

1 tbsp coconut oil

150 ml hot water (to dissolve stock)

Instructions

Clean and slice the portobello mushrooms into strips.

In a large pan, heat the coconut oil over medium heat.

Add the sliced onions and garlic. Cook for about 5–6 minutes, stirring occasionally, until the onions are soft and lightly browned.

Add the mushroom strips to the pan and cook for 5 minutes, stirring occasionally, until they begin to release their moisture.

Add the shawarma spice mix, salt, black pepper, and chili flakes. Stir well to coat the mushrooms evenly.

Dissolve the mushroom stock cube in hot water. Pour into the pan.

Lower the heat and simmer uncovered for 10 minutes, or until the mushrooms are tender and the liquid has mostly reduced.

Serve hot in wraps or pita bread, layered with hummus, aioli, pickled cucumbers, and sambal for extra heat.