Mushroom Shawarma Kebab
Ingredients: garlic cloves, salt, preserved lemons, smoked paprika, allspice · 45 min cook time · 350kcal · ₩31,050
Ingredients
2ea garlic cloves, 1pinch salt, 1ea preserved lemons, 1heap teaspoon smoked paprika, 1teaspoon allspice, 1teaspoon cumin, 1tablespoon olive oil, 800g king oyster mushrooms, 3ea portobello mushrooms, 2ea fresh bay, 1ea onion, 2mugs strong flour, 1cup hot water, 1jar jalapenos, 1bunch mint, 2tablespoons tahini, 1cup yogurt, 1tablespoon pomegranate molasses, 0.5ea cucumber, 10ea radishes, 100g cherry tomatoes, 1tablespoon vinegar, 2tablespoons dukkah
Instructions
1. Make the marinade by pounding garlic cloves and a pinch of salt in a pestle and mortar. Chop preserved lemons, remove seeds, and pound them in with the garlic. Add smoked paprika, allspice, cumin, lemon liquor, and olive oil, and mix well.
2. Prepare the mushrooms by adding king oysters and portobello mushrooms into the marinade along with fresh bay leaves and onion petals. Toss well to coat.
3. Skewer the mushrooms and onion tightly onto a skewer, including the mushroom peelings for extra flavor. Roast in a hot oven.
4. Make homemade flatbreads by mixing strong flour, hot water, and salt. Knead until smooth and elastic, then divide into eight balls and let rest under a damp cloth.
5. Baste the roasting mushrooms with the juices collected in the tray and return to the oven.
6. Roll out the flatbread dough using oiled greaseproof paper and cook in a pan on medium-low heat.
7. Make the jalapeno mint salsa by blending jarred jalapenos, their vinegar, and fresh mint leaves in a food processor.
8. Make a quick pickle by mixing diced cucumber, sliced radishes, quartered cherry tomatoes, salt, pepper, olive oil, and vinegar.
9. Carve the roasted mushroom shawarma. Assemble the kebabs on the flatbread with tahini, yogurt, whole mint leaves, jalapeno salsa, quick pickle, pomegranate molasses, and dukkah.
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