Mushroom shawarma

Name: Mushroom shawarma
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 130 g 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; 1 small red onion, finely sliced; 2 tbsp sriracha; 25 g pack coriander, leaves only

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.

2 out of 5 stars(1) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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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

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.
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