Mushroom shawarma hero

Mushroom shawarma

Love a kebab? Middle Eastern and Mexican flavours combine in this vegan version starring jumbo mushrooms marinated in spices

, 17 December 2020

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Mushroom shawarma

  • Cook: 30 Mins
    plus marinating

  • Serves: 4

  • Price: £1.68 per serving

Nutritional Info
Each 566g serving contains

  • Energy

    2060KJ

    492KCAL

    25%

  • Fat

    26.6g

    high

    38%

  • Saturates

    2.3g

    low

    12%

  • Sugars

    14.2g

    low

    16%

  • Salt

    2.15g

    high

    36%
of your reference intake.
Typical energy values per 100g: 364kJ/87kcal.
Ingredients
  • 4 cloves garlic, crushed
  • 1 onion, chopped
  • 2 red chillies, chopped
  • 1tbsp chipotle chilli paste
  • 3tbsp Aspall Classic White Wine Vinegar
  • 1tsp ground cumin
  • 1tsp dried oregano
  • 200ml pineapple juice
  • 8 Grower’s Selection Jumbo Mushrooms, halved
  • 1 large red onion, quartered, with the layers separated
  • 1tbsp rapeseed oil, plus extra for greasing
  • 4 vegan chapattis
  • 200g Asda Jalapeño Houmous
  • 1 Little Gem lettuce, shredded
  • ½ cucumber, chopped
  • 50g pickled jalapeños, drained
  • 200g pickled red cabbage, drained
  • 50g whole unsalted almonds
  • Mint leaves, to serve
Method

  • Blend garlic, onions, chillis, chipotle paste, white wine vinegar, ground cumin, dried oregano and pineapple juice until smooth.

  • Toss through jumbo mushrooms and red onion. Set aside to marinate for at least 2hrs, or ideally overnight.

  • Preheat the grill on high. Cover a large baking tray with foil and lightly grease with a little rapeseed oil.

  • Thread the mushrooms and red onion onto 2 long skewers, pushing tightly together. (If using wood or bamboo skewers, pre-soak in water for 30 mins so they don’t burn.) Arrange on the baking tray and drizzle with 1tbsp rapeseed oil.

  • Put the tray on the second-top shelf of the oven under the grill and cook for 20 mins, turning occasionally, until charred. Remove from the oven, drain off any juices and allow to rest for 5 mins.

  • With a large fork, push the grilled mushrooms and onions onto the skewer, packing them down tightly.

  • With a sharp, serrated knife, carve off strips of mushroom and onion from the sides. Take care as the skewer may be hot.

  • Grill the chapattis until slightly charred, then spread with with the houmous.

  • Toss the lettuce, cucumber, jalapeños, red cabbage and almonds together. Divide the mixture between the chapattis.

  • Top with the carved slices from the mushroom and onion kebab. Finish with a sprinkling of mint leaves, to serve.