Oyster Mushroom Shawarma

Oyster Mushroom Shawarma

with Libanese flatbread, fresh pickles and black garlic yoghurt

Serves 4

120 minutes

Oven 200 'C

Pretty easy

A feast. It takes a little time. But spectacular. For all your carnivorous friends whom you still have to convince. Or for all your friends who just love freaking good food. No other words needed. Go on, find yourself a nice large skewer, bang on this kitchen tune banger and smash it!


For the Shawarma:

600 gr oyster mushrooms

2 large red onions

2 red peppers



3 tablespoons (tbs) olive oil

1 tbs garlic powder

2 tbs agave syrup (or other liquid sweetener)

2 tbs soy sauce

1 tbs smoked paprika powder

1 tbs ground cumin

1 tbs tomato puree

1 teaspoon (tsp) cinnamon powder

1 tsp turmeric powder

pepper and salt


For the yoghurt sauce:

250 ml (plant based) yoghurt

3 tbs olive oil

1 fresh lemon

2 tbs tahin

3 cloves of black garlic

1 tbs agave syrup (or other liquid sweetener) 

pepper and salt


Other ingredients:

Flatbread (Libanese)

Some red onions, radish, cucumber, fresh parsley and red cabbage for pickles

Vinegar and salt

Oyster Mushroom Shawarma


Pop oyster mushrooms in the oven for 10 min, then let them cool. Cut the onions in half, peel them. Cut peppers into thin wide slices. Put onions and peppers in the oven for 15-20 minutes with some salt and oil. Mix everything for the marinade and then carefully marinate the oyster mushrooms for at least an hour.

Put everything for the yoghurt sauce together (chop/grind the garlic well) and put it back in the fridge.

Cut the red cabbage very finely (or use a peeler) into strips. Then cover with salt, pepper, vinegar until it softens. Then leave to chill. Also mix the red onion, radish, cucumber and parsley (all chopped) with some vinegar, olive oil and salt.

Turn on the grill of the over. Build the skewer by alternating oyster mushroom, onion and pepper. Place the skewer floating on an oven dish and grill for about 40 minutes until caramelised dark brown. Turn every 6 to 7 minutes (upside down) and reapply some marinade during the last two turns.

Warm up your flatbread and gather all your table mates for a special moment: cutting the skewer. You will feel like the real kebab specialist from town. Enjoy and take care!