Mushroom Shawarma

Course Mains
Cuisine Israeli
Keyword vegan
Author Sophie


  • 1 large bag of big mushrooms (I use a mix Portobello and chanterelle)
  • 3 bay leaves
  • 1 small red onion
  • 3 cloves garlic 
  • 1 tbsp smoked paprika
  • 1 pinch salt
  • 1 tsp chilli powder
  • 2 tbsp preserved lemon
  • 1 1/2 tbsp  tomato paste
  • 1 tbsp pomegranate molasses
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 2 tbsp olive oil
  • 1/2 tsp pepper


  1. Preheat your oven to 180 degrees Celsius, or 160 degrees fan forced.

  2. Make your mushroom marinade by first combining the garlic cloves, preserved lemon and salt in a mortar and pestle. If you do not have a mortar and pestle you can use a mini food processor which will work just as well. Once crushed into a thick paste, add all the other ingredients, except for the bay leaves, onion and mushrooms. Keep crushing until it is fully combined and resembles a dark red runny paste.

  3. Roughly chop the red onion into large thin slices and place in a mixing bowl or deep tray along with the mushrooms and bay leaves. Pour the marinade evenly over the mushroom mixture and toss until every part is smothered by the paste. If you feel it is too dry or not spreading well enough, you can add another drizzle of olive oil.

  4. Once mixed, pack your mushrooms and onions tightly onto a metal skewer. You may need to skewer more than one depending on the size of your mushrooms and the length of your skewers. Rest the end of each skewer on the side of the deep tray that you previously used. The mushrooms should barely be touching the bottom. 

  5. Place in the oven and roast them for about 40 minutes, or until they appear slightly charred and well cooked.

  6. Once done, take them out of the oven and drizzle them with a bit more olive oil and pomegranate molasses. 

  7. Carve the mushrooms as you would a meat kebab and serve them as a filling inside warm pita bread with any accessories you like such as Israeli salad, tahini, hummus, dukkah or lettuce.