Mushroom Shawarma
Serves:
4
Difficulty:
Easy
Ready in:
45 minutes
- 200g oyster mushrooms
- 150g portobello mushrooms
- 15ml rapeseed oil
- 5g ground cumin
- 5g ground allspice
- 5g paprika
- 1 clove garlic, peeled
- 20ml pomegranate molasses
- 1 pinch salt
- 4 bamboo skewers (soaked in water)
- Accompaniments:
- 4 Khobez Flat Breads, grilled
- 60 g houmous
- 1 tbsp vegetable slaw
- 1 tbsp crispy chickpeas
- Combine the spices, garlic and pomegranate molasses in a pestle and mortar with 30ml of water and blend to a fine paste.
- Trim the stalks off both the oyster and portobello mushrooms and marinade in the spice paste for at least 2 hours.
- Skewer the mushrooms and roast in the oven for 20 minutes at 220°C.
- Compress the mushrooms on the skewer and roast for a further 15 minutes or until well caramelised.
- Remove from the oven and then brush with any remaining roasting juices and a drizzle of pomegranate molasses.
- Serve on a grilled flatbread, layer and top with the houmous, vegetable slaw and crispy chickpeas to taste.
