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Mushroom shawarma platter
45 m active | 2 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 533
  • Fat about 24g
  • Carbohydrates about 58g
  • Protein about 20g
This is needed
This is needed for 4 people
To marinate the mushrooms
  • 2 garlic clove, squeezed
  • 4 tbsp olive oil
  • 2 tsp ground coriander seeds
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp paprika
  • a little nutmeg
  • a little cinnamon
  • 600 g oyster mushrooms, roughly torn
  • 8 wooden skewers *-*
  • 0.5 tsp salt
  • a little pepper
  • 0.5 dl herbal vinegar
  • 0.5 dl water
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 1 red onion, cut into thin rings
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 garlic clove
  • 3 tbsp lemon juice
  • 3 tbsp water
  • 2 tbsp olive oil
  • 2 tbsp tahini (sesame paste)
  • salt and pepper to taste
To serve
  • salt and pepper to taste
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp peppermint, finely chopped
  • 180 g plain yoghurt
  • 4 pita breads
  • 0.5 cucumber, in slices
  • 4 tomato, cut into wedges
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And that's how it's done
And that's how it's done
To marinate the mushrooms
In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the mushrooms, mix, cover and marinate for approx. 30 mins. Thread the mushrooms tightly onto the wooden skewers, place on a baking tray lined with baking paper.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180°C. Turn the skewers halfway through cooking.
Bring the vinegar, water, salt and sugar to the boil. Place the onions in a bowl, pour the liquid over the top, cover and leave to cool.
Puree the chickpeas until smooth along with all the other ingredients up to and including the tahini, season.
To serve
Mix the yoghurt with the herbs, season. In a frying pan, toast the pita breads one after the other for approx. 1 min. on each side, then cut into pieces. Drain the onions. Serve the mushrooms with the hummus, yoghurt, onions, pita, tomatoes and cucumber.