To make a delicious home-made sauce to serve along with the shawarma, whisk together olive oil, lemon zest, lemon juice, maple syrup and store-bought shawarma spice mix. This sauce will add a zesty, sweet and savoury kick to your shawarma
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 295 |
| Fat | 6.5g |
| Saturates | 1.1g |
| Protein | 10.5g |
| Carbs | 52g |
| Sugars | 3.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFClean the oyster mushroom clusters and trim any tough ends. Place all the mushrooms in a large bowl and toss with the olive oil, shawarma spice paste and salt. Once evenly coated, thread all the mushroom clusters onto one large skewer or 4 regular skewers, leaving some space at the end for handling. Don’t discard the leftover olive oil-shawarma spice mix.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Arrange the skewers on the tray. Place the tray in the oven for approx. 20-30 minutes, turning occasionally, until the mushrooms are tender and have a nice char from the grill. As they cook, brush with the leftover spice mix.
Remove the skewers and place them on a serving platter, alongside the garlic sauce, flatbreads and pickles. Scatter over microgreens and serve immediately.
