Portabello Shawarma

Braai and shawarma with mushrooms and feta served in pitas.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Braai, Culinary Collection, Lunch
Cuisine South African, Vegetarian
Servings 4



  • 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


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!
Keyword braai, vegetarian