Vegetarian

Mushroom Shawarma

On the menu tonight – Shawarma! I made two versions of Shawarma, mushroom and chicken. This is the mushroom version. The first time I heard about Shawarma was on Food Network. I found a local place that served it and I was hooked! Now that I’m cooking more, I decided I would try to make my version and I have to say… it turned out pretty amazing. To quote my wife – “I could LIVE off of this!”

If you aren’t sure what Shawarma is, Shawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today’s shawarma may also be chicken, turkey, beef, or veal. Prior to cooking, the meat is marinated in a mixture of spices. As it cooks on the rotisserie, pieces are cut off and served with pita bread.

Mushroom Shawarma

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
Loading...
By Patrick Dulmage Serves: 4
Prep Time: 2 hours to 1 day Cooking Time: 35 minutes Total Time: 2 hours 35 minutes

Mushroom Shawarma

Ingredients

  • 1 red onion, quartered and then separate the layers
  • 4-6 Portobello mushrooms, cut into 1/8 or 1/4 wedges
  • 8 – 16 oz Shitake mushrooms
  • 4 cloves of garlic
  • 1 lemon (zested and juiced)
  • 6 – 8 tablespoons Olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon allspice
  • 1 tablespoon sumac
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • For Serving:
  • Pita bread, warmed/toasted
  • Tomato cubed
  • ½ cucumber (preferably seedless), cubed
  • Tahini (for spreading on the pita)
  • Tzatziki sauce

Instructions

1

In a large mixing bowl, combine the olive oil, lemon zest and juice, and the spices. Mix well.

2

Add the onion and mushrooms to the bowl and mix to coat them.

3

Transfer to a one gallon zip lock bag and put in the fridge for at least two hours, overnight would be better.

4

You can prepare this a couple of ways, on a vertical rotisserie (if you have one!), on skewers and grilled, or on a sheet pan in the oven. Preheat the rotisserie, grill, or oven. If cooking in the oven, preheat to 450 degrees.

5

If cooking on the grill or rotisserie, begin skewering the mushrooms and onions, alternating Portobello, onion, shitake. Keep them tight on the skewer.

6

Once on the grill, be sure to turn them every 3-4 minutes to ensure each side gets grilled. Remove after each side has been grilled and veggies are cooked through.

7

If cooking in the oven, simply spread the mushrooms and onions evenly on a large sheet pan. Bake for 20 minutes, then remove and flip the veggies with a spatula.

8

Cook for an additional 15-20 minutes.

9

While the veggies are cooking, warm the pita. If you’re grilling, toss the pita in any open spot. I love those toasty, charred bits from grilled pita. Otherwise put in the oven or microwave oven to warm through.

10

Cut the pita in half and then spread a little tahini inside.

11

Fill the pita halves with the mushroom/onion mixture along with some cucumber and tomato.

12

Top with a little tzatziki sauce and enjoy!

Notes

While you can marinade the vegetables 2 hours, I recommend overnight to fully develop the flavors.

Don’t Miss A Single Recipe!

Don't Miss A Recipe
Loading

You Might Also Like