Portabello shawarma: Tasty vegetarian braai goodness

When you’re in the mood for a braai but don’t eat meat, it can be hard to find tasty options. However, mushrooms win again when it comes to adding a meaty texture to your meal. A shawarma is a Middle Eastern skewer of meat put into a pita with salad but our portabello shawarma is all veg and all of the flavour. It’s great as a braai side or whole meal for the vegetarians at the party.

More about your sortabello shawarma

This recipe uses sumac which is turned into a spice paste that wont drip down into the fire and keep flavouring the mushrooms. Sumac tastes like fresh-squeezed lemon juice; it’s tart and sharp, but also contains a hint of sweetness. The fresh vegetable add to the crunch of the toasted pita as well as great nutrients and colour. The garlic yoghurt is just the icing on the tasty shawarma cake.

If you’re looking for a great lunch meal or something extra for your weekend braai, try our portabello shawarma with your family.

Portabello shawarma recipe

0 from 0 votes

Recipe by South African Mushroom Farmers’ Association Course: Sides, MainCuisine: South AfricanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• For the mushrooms

• 8 large portobello mushrooms

• 1 tsp sumac

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp ground coriander

• 1 tsp dried oregano

• 3 tbsp olive oil

• 3 tbsp lemon juice

• 200 g double cream plain yoghurt

• 1 clove garlic, finely grated

• Sumac salt

• 1 tbsp sumac

• 1 tbsp flaky sea salt

• To serve

• 100 g feta, crumbled

• ½ red onion, sliced finely

• 4 large pita breads

• shredded lettuce

• Large pickles / gherkins, sliced

• Olive oil, for cooking

• Salt and pepper, to taste

Method

• Preheat braai to a medium high heat.
• Combine all the mushroom seasoning ingredients into a spice paste mix.
• Brush all over the mushrooms.
• Thread the portabellos onto a large metal skewer.
• Place on the braai and cook, rotating often, until the mushrooms are tender and charred on all sides.
• Whisk yoghurt and garlic together.
• Mix sumac and salt together.
• Just before the mushrooms are cooked, place pitas onto the braai and toast lightly.
• Serve the mushroom shawarma by slicing it thinly off the skewer.
• Serve onto braaied pitas swished with garlic yoghurt and top with lettuce, red onion, feta and pickles. Sprinkle everything with sumac salt and enjoy!

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty vegan and vegetarian braai recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.