Vegetarian Shawarma serves 4
Ingredients:
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
oil
Method:
-
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.