Onions, mushrooms and pickled onions are piled atop an Aubergine Mezze bed, topped with lime juice, mint leaves and pickled onions, and then wrapped in warm wheat tortillas. Adding the Shawarma Paste marinade to vegetables provides a gentle heat and a refreshing ginger and turmeric flavour. Vegans and meat lovers alike will enjoy these kebabs on the barbecue.
3tbsp Shawarma Paste
7tbsp Crete Gold Extra Virgin Olive Oil
½tsp ground cayenne pepper
300g oyster mushrooms
300g portobello or chestnut mushroom
1 large onion, peeled
6-8 small wooden or metal kebab skewers
8 small soft tortillas
1 jar Aubergine Mezze
2 limes, cut into quarters
1 small bunch mint, approx. 30g, leaves removed and finely chopped.
Pickled onions (optional) – see recipe here
To make the marinade, combine the shawarma paste, 6 tbsp olive oil and cayenne pepper in a small bowl and stir until mixed.
When preparing the mushrooms, it is best to keep them in larger pieces, so that the outsides can go nice and crisp, but the insides are still juicy. Rip the larger oyster mushrooms into bite sized pieces. Cut the portobellos into 6ths or thick slices or if using chestnuts, cut into halves or quarters. Place in a large bowl and drizzle half the marinade over. Gently mix then add the remaining marinade and mix again. Leave for 10-15 minutes for the mushrooms to absorb the marinade. If done too far ahead of cooking, they will still taste nice, but won’t get as crispy when cooked.
While the mushrooms are marinating, peel the onion, cut into quarters and separate out into separate layers. Season with salt then add ½ tbsp olive oil and mix to coat.
Make up the skewers by threading on a mix of mushrooms and onions (there will be less of the onions, so space them out amongst the mushrooms) leaving a little space between each piece to allow the heat to get to the edges.
The kebabs are best cooked on a hot charcoal or gas grill, directly over the heat, but they can also be cooked in a very hot oven, set to 220C fan/240C non-fan. Season the kebabs with salt then cook on the BBQ for about 10 minutes, turning every now and again, so that the mushrooms are coloured all over and the edges of the onions are charred and crisp.
To serve, gently warm the tortillas then spread a couple of spoons of the aubergine mezze on the base. remove the mushrooms and onions from the skewers and place on top of the aubergine, then top with a squeeze of lime, chopped mint and pickled onions, if using.