Israeli shawarma mushrooms

No meat – no problem — you can still get the full flavour of the shuk

  • place PRE 40 minutes
  • place COOK 25 minutes
  • place SERVES 4
  • printicon

My shawarma spice mix is quick to prepare and once made can be stored in a small container for a couple of months, but if you do not want to invest in so many spices, you can buy shawarma spice from most supermarkets.

If you don’t want to barbecue the mushrooms just bake them whole without sticks for 10 minutes at 200°C.


  • For the shawarma mix: toast the whole spices in a dry frying pan until fragrant. Remove and grind to a powder and mix with the cinnamon, turmeric, nutmeg, paprika, salt and oil. Brush the mushrooms all over with this spice paste making sure you get into the gills too. Leave to marinate for about 1 hour or even overnight.

  • Light the BBQ or grill and while it is heating make the dressing for the rocket salad by whisking the garlic, molasses, vinegar, sugar and oil together. Season to taste.

  • For the tahini dressing mix all the ingredients with 50ml water. Season to taste.

  • When the BBQ or grill is ready thread the mushrooms onto metal skewers — about 6 - 8 per skewer.

  • Cook over a direct heat with the BBQ lid (or under a hot grill) on for 15 -20 minutes, turning often or until cooked through.

  • Combine the salad dressing with the rocket. Remove the mushrooms from the skewers and slice.  Stuff the pita with the sliced mushrooms and serve with the tahini dressing and rocket leaves.

Instagram: denises_kitchen

First published in the JC August 19 2022 


800g large flat mushrooms, stalks trimmed
4 large pitta breads

Shawarma spice mix:

1 ½ tbsp cumin seeds
2 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
3 cardamon pods
1 tsp ground cinnamon
1 tsp turmeric
½ tsp ground nutmeg
1 tbsp paprika (not smoked!)
1 tbsp sea salt flakes
100ml vegetable oil

Garlic tahini dressing:

100ml tahini
Zest and juice 1 lemon
1-2 cloves garlic, peeled and very finely chopped
Rocket salad dressing:
1 small garlic clove, finely chopped
1½ tbsp pomegranate molasses
½ tbsp white wine vinegar
½ tsp sugar
2 tbsp olive oil
50g rocket leaves

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