Mushroom shawarma

Mushroom shawarma

Sabrina Ghayour says: Kebabs are second nature to me, but finding meat-free alternatives isn’t easy. Cooking king oyster mushrooms in my signature shawarma spice mix, however, is a real winner. Make this vegan with dairy-free flatbreads and yogurt alternative.

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Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

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Ingredients

  • 2 x 130g packs British King Oyster Mushrooms
  • 2 tbsp garlic oil
  • 2 tsp garlic granules
  • 1 tsp paprika (not smoked)
  • 1 tsp ground coriander
  • 2 The Levantine Table Handstretched Flatbreads
  • 4 tbsp Greek yogurt
  • 1 tomato, sliced into half moons
  • 4 small pickled cucumbers, sliced
  • ½ x 1 small red onion, finely sliced
  • 2 tbsp sriracha
  • ¼ x 25g pack coriander, leaves only

Method

  1. Heat the grill to medium-high. Slice the mushrooms lengthways and lay out on a baking tray. Cook under the grill for 4-5 minutes, turning halfway, until they release their liquid and turn golden. Coat with the oil, garlic granules and spices, then return to the grill for about 1 minute until lightly charred.

  2. Warm the flatbreads under the grill according to pack instructions. To serve, put the flatbreads on plates, spread over the yogurt and top each with half the mushroom mixture. Scatter over the tomato, pickled cucumbers and onion. Drizzle with the sriracha and scatter over the coriander leaves

And to drink...

The Ned Pinot Noir, New Zealand

Raise yourkebab to a new level with this smooth, light-bodied red, packed with raspberry and cherry flavours, plus smoky oat notes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,501kJ/ 597kcals

Fat

26g

Saturated Fat

6.5g

Carbohydrates

66g

Sugars

17g

Fibre

9.9g

Protein

22g

Salt

2.1g

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