Portabello Shawarma
Braai and shawarma with mushrooms and feta served in pitas.
Ingredients
Mushrooms
- 8 large portobello mushrooms
- 1 tsp sumac
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 200 g double cream plain yoghurt
- 1 clove garlic finely grated
Sumac salt
- 1 tbsp sumac
- 1 tbsp flaky sea salt
To serve:
- 100 g feta crumbled
- ½ red onion sliced finely
- 4 large pita breads
- lettuce shredded
- large pickles / gherkins sliced
- olive oil for cooking
- salt and pepper to taste
Instructions
For the mushrooms
- Preheat braai to a medium high heat.Combine all the mushroom seasoning ingredients into a spice paste mix.Brush all over the mushrooms.
- Thread the portabellos onto a large metal skewer.Place on the braai and cook, rotating often, until the mushrooms are tender and charred on all sides.
For the sauce
- Whisk yoghurt and garlic together.Mix sumac and salt together.
For serving
- Just before the mushrooms are cooked, place pitas onto the braai and toast lightly.Serve the mushroom shawarma by slicing it thinly off the skewer.
- Serve onto braaied pitas swished with garlic yoghurt and top with lettuce, red onion, feta and pickles.
- Sprinkle everything with sumac salt and enjoy!