Shallot and Oyster Mushroom Shawarma
Ideal for lunch or a tasty snack, these delicious colourful recipes are full of flavour.
Meaty, rich and delicious, these shallot and mushroom skewers make for delicious shawarma wraps.
METHOD:
• Mix together the spices, olive oil, lemon and honey. Peel and halve the shallots, separate the oyster mushrooms and place in a bowl. Toss with the marinade and leave to one side for 1-2 hours.
• Preheat the oven to 220ºC. Thread the mushrooms and shallots onto 4 large skewers, then place them on a large baking tray and roast for 20 minutes, turning occasionally. Baste with any juices from the tray, then roast for a further 15 minutes drizzling over the pomegranate molasses for the last 3 minutes.
• Meanwhile, slice the radishes and cucumber, and quarter the tomatoes, toss with a pinch of salt and pepper, then set to one side.
• Mix together the yoghurt, tahini and garlic. Warm the flatbreads and spread with the tahini yoghurt and top with the veg salad. Top with the mushroom skewers, and finish with the hot sauce, quick pickled shallots and mint.
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