Oyster Mushroom Shawarma
Serves 125 mins prep
This recipe shows how to make a delicious and satisfying vegan shawarma using oyster mushrooms. The mushrooms are marinated, air-fried until crispy, and then assembled in pita bread with garlic sauce, roasted tomatoes, onions, and fresh herbs.
0 servings
What you need
Instructions
1. Chop fresh parsley and thinly slice red onion. 2. Mix the sliced red onions and chopped parsley with lemon juice and store them in a container. 3. In a measuring cup, combine olive oil, minced garlic, and lemon slices. Blend until smooth. 4. In a bowl, whisk together yogurt, shawarma seasoning, salt, pepper, cumin, and paprika. 5. Add oyster mushrooms to the bowl and toss them with the yogurt marinade until evenly coated. 6. Arrange the marinated oyster mushrooms on a baking sheet and air fry in the oven at 400F (200C) for 15-20 minutes or until crispy. 7. Once the mushrooms are cooked and slightly crispy, chop them. 8. Warm the pita bread and spread a generous layer of garlic sauce over it. 9. Add the roasted tomatoes to the pita bread. 10. Top with the chopped parsley and red onion mixture from the container. 11. Add the crispy chopped oyster mushrooms to the pita bread. 12. Drizzle more garlic sauce over the mushrooms. 13. Fold and wrap the pita bread tightly in aluminum foil. 14. Optionally toast the shawarma by pressing a hot skillet over it for a short period. 15. Serve the shawarma hot with your favourite dipping sauce.