Mushroom shawarma skewers and feta hummus

Name: Healthy and easy vegetarian sharwarma skewer recipe
Yield: 4
Ingredients: 300g shiitake mushrooms, cut into 5mm slices; 500g king mushrooms, cut into 5mm slices; 2 tbs red wine vinegar; 1½ tbs smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 garlic clove, crushed; 1 tbs lemon juice; 1 tbs maple syrup; 1 tbs sumac; 1 tsp dried mint; 2 tbs extra virgin olive oil; 220g store-bought hummus; 120g marinated feta, drained; 4 small Lebanese flatbreads; ¼ cup finely chopped parsley; 6 radishes, thinly sliced into rounds; Pickled chillies, to serve

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by Jessica Brook

Jan 11, 2020

You’ll need eight small metal skewers or soaked wooden ones for this recipe.

300g shiitake mushrooms, cut into 5mm slices
500g king mushrooms, cut into 5mm slices
2 tbs red wine vinegar
1½ tbs smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 garlic clove, crushed
1 tbs lemon juice
1 tbs maple syrup
1 tbs sumac
1 tsp dried mint
2 tbs extra virgin olive oil
220g store-bought hummus
120g marinated feta, drained
4 small Lebanese flatbreads
¼ cup finely chopped parsley
6 radishes, thinly sliced into rounds
Pickled chillies, to serve

Method

1.

Thread mushrooms onto 8 small metal skewers, alternating slices of shiitake and king. Place in a bowl. Whisk vinegar, paprika, cumin, coriander, garlic, lemon juice and maple syrup together in a bowl and season. Pour mixture over mushrooms and marinate for 15 minutes. Combine sumac, mint and 1 tbs sea salt flakes in a small bowl.
2.

Heat a barbecue or chargrill pan to medium. Brush mushrooms with 1 tbs oil and cook in batches, basting with marinade, for 6 minutes each side or until charred and caramelised. Keep warm.
3.

Blitz hummus and half the feta in a food processor until smooth. Brush flatbreads with remaining oil and grill for 30 seconds each side. Spoon hummus onto a serving plate and top with grilled flatbread and chopped parsley. Serve with skewers, radish, pickled chillies and sumac salt.