David & Stephen Flynn’s Mushroom Shawarma Skewers on Flatbreads

Name: Mushroom Shawarma Skewers on Flatbreads
Prep time: 15 min
Cook time: 15 min
Total time: 25 min
Cuisine: International, Mediterranean, Middle Eastern
Ingredients: 1/2 red onion; 75 ml apple cider vinegar; Salt; 3 tbsp tomato purée; 1.5 tbsp maple syrup; 2 tbsp apple cider vinegar; 2 tbsp tamari (or soy sauce); 0.5 tsp garlic powder; 0.25 tsp salt; 200 g oyster mushrooms; 200 g natural soy yoghurt; 100 g light tahini; 0.5 tsp garlic powder; Juice of ½ lemon; Salt; 100 g cherry tomatoes (assorted colours, quartered); 1/3 cucumber or one small snacking cucumber (finely diced); 30 g little gem lettuce (finely diced); 15 g fresh coriander (finely diced); 1/2 red chilli (finely diced); Salt; 2 flatbreads or bread of any kind

David & Stephen Flynnʼs Mushroom Shawarma Skewers on Flatbreads recipe tastes incredible. See ingredients & method below.

One of our most popular videos on Instagram was our shawarma.

Here we make an umami-spiced ketchup and marinate some oyster mushrooms, which we skewer and char. Served with a tahini yoghurt cream, spicy tabbouleh and pickled red onions, these are so tasty!... More

prep

cook

yield

difficulty

Pairs with

Grüner Veltliner

Barbera

Ingredients

Pickled Red Onion

1/2 red onion
75 ml apple cider vinegar
Salt

Umami Ketchup Sauce

3 tbsp tomato purée
1.5 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp tamari (or soy sauce)
0.5 tsp garlic powder
0.25 tsp salt

Mushrooms

200 g oyster mushrooms

Tahini Cream

200 g natural soy yoghurt
100 g light tahini
0.5 tsp garlic powder
Juice of ½ lemon
Salt

Spiced Tabbouleh

100 g cherry tomatoes (assorted colours, quartered)
1/3 cucumber or one small snacking cucumber (finely diced)
30 g little gem lettuce (finely diced)
15 g fresh coriander (finely diced)
1/2 red chilli (finely diced)
Salt

To Serve

2 flatbreads or bread of any kind

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Method

Pickled Red Onion

Peel and finely slice the red onion into long, thin slices.
Place the onion in a glass with the vinegar and a pinch of salt, ensuring all of the onion is submerged in the vinegar. Set aside.

Umami Ketchup Sauce

Place all the umami ketchup ingredients in a bowl and mix well to combine. Taste and adjust the seasoning and spiciness to your liking.

Mushrooms

Cut any of the larger mushrooms in half lengthwise and add them all to a bowl with three-quarters of the umami ketchup and mix well.
Leave to marinate for 5 minutes while you start on the tabbouleh and tahini cream.

Tahini Cream

Place all tahini cream ingredients in a bowl and mix with a fork until it comes together into a thick, creamy, delicious-looking sauce. Taste and adjust the seasoning to your liking.
You want a mayonnaise-like consistency. If it's too thick, add a little more yoghurt. If it's too thin, add a little more tahini.

Spiced Tabbouleh

Place the cherry tomatoes, cucumber, lettuce and coriander in a bowl and toss to combine.
Add the chilli, including the seeds for extra kick, and mix to combine.
Add a generous pinch of salt and mix well. Taste and adjust the seasoning to your liking.

Bringing It All Together

Carefully thread the mushroom onto 2 skewers.
Heat a frying pan or grill pan over high heat and add 1½ tablespoons oil.
Once hot, reduce heat to medium, add the mushroom skewers and cook on all sides until starting to char.
Using a pastry brush, brush on more of the sauce. You want to ensure an even coating where the sauce is almost glazing the outside of the mushrooms.
Once the mushrooms are lightly charred all over, remove from heat.
To serve, heat up the flatbreads and spread a generous dollop of tahini cream over the base, followed by lots of tabbouleh.
Remove the mushrooms from the skewers and place on top, then scatter with the pickled red onion.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

David & Stephen Flynn’s Mushroom Shawarma Skewers on Flatbreads

David & Stephen Flynnʼs Mushroom Shawarma Skewers on Flatbreads recipe tastes incredible. See ingredients & method below.

One of our most popular videos on Instagram was our shawarma.

prep

cook

yield

difficulty

Pairs with

Grüner Veltliner

Barbera

Ingredients

Pickled Red Onion

1/2 red onion
75 ml apple cider vinegar
Salt

Umami Ketchup Sauce

3 tbsp tomato purée
1.5 tbsp maple syrup
2 tbsp apple cider vinegar
2 tbsp tamari (or soy sauce)
0.5 tsp garlic powder
0.25 tsp salt

Mushrooms

200 g oyster mushrooms

Tahini Cream

200 g natural soy yoghurt
100 g light tahini
0.5 tsp garlic powder
Juice of ½ lemon
Salt

Spiced Tabbouleh

100 g cherry tomatoes (assorted colours, quartered)
1/3 cucumber or one small snacking cucumber (finely diced)
30 g little gem lettuce (finely diced)
15 g fresh coriander (finely diced)
1/2 red chilli (finely diced)
Salt

To Serve

2 flatbreads or bread of any kind

Method

Pickled Red Onion

Peel and finely slice the red onion into long, thin slices.
Place the onion in a glass with the vinegar and a pinch of salt, ensuring all of the onion is submerged in the vinegar. Set aside.

Umami Ketchup Sauce

Place all the umami ketchup ingredients in a bowl and mix well to combine. Taste and adjust the seasoning and spiciness to your liking.

Mushrooms

Cut any of the larger mushrooms in half lengthwise and add them all to a bowl with three-quarters of the umami ketchup and mix well.
Leave to marinate for 5 minutes while you start on the tabbouleh and tahini cream.

Tahini Cream

Place all tahini cream ingredients in a bowl and mix with a fork until it comes together into a thick, creamy, delicious-looking sauce. Taste and adjust the seasoning to your liking.
You want a mayonnaise-like consistency. If it's too thick, add a little more yoghurt. If it's too thin, add a little more tahini.

Spiced Tabbouleh

Place the cherry tomatoes, cucumber, lettuce and coriander in a bowl and toss to combine.
Add the chilli, including the seeds for extra kick, and mix to combine.
Add a generous pinch of salt and mix well. Taste and adjust the seasoning to your liking.

Bringing It All Together

Carefully thread the mushroom onto 2 skewers.
Heat a frying pan or grill pan over high heat and add 1½ tablespoons oil.
Once hot, reduce heat to medium, add the mushroom skewers and cook on all sides until starting to char.
Using a pastry brush, brush on more of the sauce. You want to ensure an even coating where the sauce is almost glazing the outside of the mushrooms.
Once the mushrooms are lightly charred all over, remove from heat.
To serve, heat up the flatbreads and spread a generous dollop of tahini cream over the base, followed by lots of tabbouleh.
Remove the mushrooms from the skewers and place on top, then scatter with the pickled red onion.