Mushroom Shawarma

Mushroom Shawarma

Based on Alexa Weibel's recipe in NYT Cooking.

Ingredients

Makes 4 servings

  • 350g portobello mushroom caps
  • 1 red onion
  • 170g red cabbage
  • 5 Tbsp olive oil
  • 1 tsp cumin (ground)
  • ¾ tsp coriander (ground)
  • ½ tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • ¾ tsp turmeric (ground)
  • ¾ cup Greek yogurt
  • 4 pitas

Preparation

  1. Heat the oven to 200°C degrees
  2. Slice 350g portobello mushroom caps into 1cm slices and place on a large sheet pan
  3. Cut 1 red onion into 1cm wedges and add to the sheet pan
  4. Drizzle with 3 Tbsp olive oil and then sprinkle with 1 tsp cumin, ¾ tsp coriander, ½ tsp paprika, 1 tsp salt and ½ tsp pepper. Toss to coat.
  5. Arrange in an even layer and roast until tender and browned, about 20 minutes.
  6. While cooking, thinly slice 170g red cabbage and toss with 2 Tbsp olive oil in a medium bowl. Season with salt and pepper.
  7. In a small bowl, stir together ¾ cup Greek yogurt and ¾ tsp turmeric.
  8. Just before serving, put 4 pitas in the oven to warm for about 5 minutes.
  9. To serve: slather yogurt over warm pitas. Top with cabbage and mushroom mixture.