Mushroom Shawarma Shawarma at Home Sanjeev Kapoor Khazana

Delicious grilled and charred shredded mushrooms in a shawarma complete with a khaboos bread, hummus, aioli and pickled veggies is a yummy fusion snack.

MUSHROOM SHAWARMA

Ingredients

15-20 oyster mushrooms
6-8 dried shitake, soaked in warm water for 30 minutes and drained
4 khaboos bread
1 cup yogurt
1 tsps paprika powder
Crushed black peppercorns to taste
1 tsp onion powder
1 tsp garlic powder
tsp all spice
Salt to taste
lemon
1-2 tbsps olive oil + for drizzling
8 tbsps hummus
Pickled veggies as required
Aioli as required

Method

1. Take yogurt in a bowl. Add paprika powder, crushed black peppercorns, onion powder, garlic powder, all spice, salt, squeeze the juice of lemon directly into it and drizzle olive oil and mix well.
2. Take oyster mushrooms and shitake mushrooms in a large bowl. Add the yogurt mixture, salt and crushed black peppercorns and mix well. Set aside to marinate for 1 hour.
3. Thread the mushrooms alternately onto satay sticks.
4. Heat a non-stick grill pan. Drizzle some olive oil and place the mushroom sticks on it and grill on medium heat, rotating in between till well grilled form all sides. Drizzle with olive oil if required.
5. Heat the khaboos bread over direct heat till well heated up.
6. Shred the grilled mushrooms.
7. Take a khoobas bread on a worktop, spread 2 tbsps hummus on it, arrange some pickled veggies, add a generous portion of mushroom mixture and spread it evenly in the centre. Drizzle some aioli and tightly roll the bread into a shawarma. Cut it in half and serve.

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