Mushroom Shawarma
Ingredients
- 400g Swiss brown mushrooms, thickly sliced
- 1 packet Costa Blush mini caps, halved lengthways
- 4tbsp Shawarma marinade paste or 4tbsp dry mix spices plus 2tbsp olive oil
- 4 to 6 flat breads
- 100g red onion pickles
- 100g pickled carrots
- 200g tzatziki
- 6 baby cucumbers, sliced lengthways
- Small handful of chopped parsley
Method
Method
Preheat oven 220c
In a large bowl add the shawarma marinade or the spices with olive oil and coat the mushrooms and mini capsicums completely – leave to marinade for 1hr.
Thread the mushrooms and capsicums onto skewers and place onto a lined baking tray and spray with olive oil, place into the oven and char for 8min turning halfway, turn oven down to 180c and cook for a further 8min until cooked your liking. Heat flat breads and serve with tzatziki, pickles and baby cucumbers and garnish with coriander.
Serve and enjoy warm