Mushroom shawarma

Mushroom shawarma

  • serves 6
  • Easy

This is a stunning kebab recipe which also happens to be vegan, as the toum sauce is made without egg. It's so worth making your own shawarma spice mix, so don't skip that step!


Try our mushroom shawarma then check out more skewer recipes and vegetarian BBQ ideas such as our BBQ aubergines, BBQ courgettes and vegan kebabs.

Toum is an incredibly potent Lebanese garlic condiment which is not for the faint hearted (this recipe makes about twice as much as you’ll need). If you’re not vegan or just want something milder, try stirring a little crushed garlic through natural yogurt or mayonnaise.



  • large flat mushrooms 800g, stalks trimmed
  • pittas 6 large, warmed on the barbecue


  • cumin seeds 1½ tbsp
  • black peppercorns 2 tsp
  • coriander seeds 1 tsp
  • fennel seeds 1 tsp
  • fenugreek seeds ½ tsp
  • cloves 5
  • cinnamon stick ½
  • cardamom pods 3
  • paprika (not smoked) 1 tbsp
  • sea salt flakes 1 tbsp
  • olive oil 200ml


  • garlic 1½ bulbs, cloves peeled
  • flavourless oil (such as vegetable or groundnut) 300ml
  • lemon juice 2 tbsp


  • pomegranate molasses 1½ tbsp
  • red wine vinegar 1 tbsp
  • caster sugar a pinch
  • olive oil 2 tbsp
  • tarragon 50g, woody stalks removed
  • rocket 50g


  • Step 1

    Toast all the whole spices in a dry frying pan until fragrant. Grind to a powder and mix with the paprika, sea salt and olive oil. Brush the mushrooms all over with this spice paste, making sure to get into the gills too. Leave to marinate while you make the toum.

  • Step 2

    Purée the garlic and a good pinch of salt in a blender or small food processer, making sure it’s a well blended paste and no chunks of garlic remain. With the motor running, very slowly pour in 100ml of the oil, followed by 1 tbsp of lemon juice. Repeat this until the lemon juice is used up, then continue, replacing the lemon juice with 2 tbsp of iced water until all the oil is incorporated.

  • Step 3

    Light the barbecue. Make the dressing for the tarragon salad by whisking together the molasses, vinegar, sugar, olive oil and some salt and pepper.

  • Step 4

    When the barbecue is ready, thread the mushrooms onto skewers (about six to eight per skewer) – if you can, use two skewers per set of mushrooms as it will make them easier to turn. Cook over direct heat with the lid on for 15-20 minutes, turning often, or until cooked through.

  • Step 5

    Combine the dressing with the tarragon and rocket. Slice the mushrooms and serve with the salad, toum and pittas.

Check out our best veggie BBQ recipes

Grilled avocado halves with harissa hummus and tahini yogurt

Nutritional Information

  • Kcals 880
  • Fat 65g
  • Saturates 10.7g
  • Carbs 54.9g
  • Sugars 6.8g
  • Fibre 6.6g
  • Protein 15.6g
  • Salt 3.5g