Vegetarian Shawarma serves 4
600g portobello mushroom, sliced into 1cm strips
1 very large/2 medium brown onions, halved & sliced
For the marinade:
3 tbsp rapeseed oil
1 tbsp cumin
1 tsp ground allspice
3 cloves black garlic, mushed/2 cloves regular garlic, minced
1 tsp mild curry powder
1 tbsp ground coriander
salt & pepper
Mix all the marinade ingredients together well, in a very large mixing bowl and add the mushrooms. Make sure the marinade is coating all the mushrooms and leave to marinate.
In a large frying pan, add 1 tbsp oil. Once hot, add the onions and a pinch of salt. Turn the heat down to medium and fry the onions, stirring frequently.
When the onions are slightly coloured, remove them from the pan.
Fry the mushrooms (probably in 2 batches, unless you have a massive pan). They should be cooked through and soft, with slight colour on the outside. This took me about 10 mins.
Once they are ready, add the mushrooms and mix well.
Serve with fluffy pita, chopped salad, hummus, tahini sauce an zhoug. Let everyone make up their own filled pita.