We love good Mushroom Shawarma Tacos and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Always refer to the product label for the most accurate ingredient and allergen information.
Shawarma Spice Mix
Vegetable Stock Powder(ContainsCelery)
Baby Gem Lettuce
Soft Shell Taco(ContainsGluten)
Preheat the oven to 200°C. Halve, peel and thinly slice the red onion. Zest and halve the lemon. Roughly chop the coriander (stalks and all). Crumble the feta and set aside. Drain and rinse the chickpeas in a sieve.
Heat a a splash of oil in large frying pan on a medium high heat. When hot add the mushrooms and red onion, cook until the onion is soft and the mushrooms begin to colour, 5-6 mins. Meanwhile, crush the chickpeas with the back of a fork or potato masher until coarsely crushed.
When the mushrooms are coloured, add the chickpeas, shawarma spice, honey, water (see ingredients for amount) and veg stock powder, stir to combine and dissolve the stock powder. Cook until the mixture comes together, 2 mins.Taste and season with salt and pepper if you feel it needs it.
Meanwhile, in a small bowl combine the yogurt, lemon zest and half of the lemon juice. Season with salt and pepper. Stir and set aside.
Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. In a small bowl combine the remaining lemon juice and a splash of olive oil. Season with salt and pepper. Add the baby gem and toss to dress. Pop the tacos in the oven for 2-3 mins.
Divide the tacos between your plates. Top with the mushroom and chickpea shawarma, then sprinkle over the feta. Top with the baby gem and coriander Drizzle on the yogurt. Fold and enjoy!