Denise says:

  • This is a delicious spiced vegan BBQ recipe.
  • Shawarma spice can be purchased at your local supermarket but my version is quick to prepare and once made can be stored in a small container for a couple of months.
  • If you don’t want to BBQ the mushrooms just bake them whole without sticks for 10 minutes on 200C.
  • Preparation Time: 40 minutes
  • Cooking Time: 25 minutes
  • Serves: 4 people

Ingredients:

  • 800g large flat mushrooms – stalks trimmed
  • 4 large pita breads
  • Shawarma Spice Mix
  • 11/2 tablespoons cumin seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3 cardamom pods
  • ~
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • ½ teaspoon ground nutmeg
  • 1 tablespoon paprika – not smoked
  • 1 tablespoon sea salt flakes
  • 100ml vegetable oil
  • Garlic Tahini Dressing
  • 100ml tahini
  • 50ml water
  • Zest and juice 1 lemon
  • 1-2 cloves garlic – peeled and very finely chopped
  • Rocket Salad
  • Dressing
  • 1 small garlic clove – finely chopped
  • 1½ tablespoons pomegranate molasses
  • ½ tablespoon white wine vinegar
  • ½ teaspoon sugar
  • 2 tablespoon olive oil
  • ~
  • 50g rocket leaves

Method

  1. To make the shawarma mix toast the whole spices in a dry frying pan until fragrant. Remove and grind to a powder and mix with the cinnamon, turmeric, nutmeg, paprika, salt and oil.
  2. Brush the mushrooms all over with this spice paste making sure you get into the gills too. Leave to marinate for about 1 hour or even overnight is fine too.
  3. Light the BBQ or grill.
  4. Make the dressing for the rocket salad by whisking the garlic, molasses, vinegar, sugar and oil together. Season. For the tahini dressing combine all ingredients together. Taste and season to taste.
  5. When the BBQ is ready (or grill) thread the mushrooms onto skewers (about 6 to 8 per skewer) – if you can, use 2 skewers per set of mushrooms.
  6. Cook over a direct heat with the BBQ lid on for 15 -20 minutes, turning often or until cooked through.
  7. Combine the dressing with the rocket. Remove the mushrooms from the skewers and slice.  Insert the sliced mushrooms inside the pita bread and serve with the tahini dressing and rocket leaves.
Tagged in: BBQ, BBQ, Coriander Seeds, cumin seed, fennel seeds, Garlic, Israeli, Mushrooms, Paprika, Pita bread, Rocket, snack, Starter, Summer Dining, Summer lunch, Tahini, Vegan