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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.

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