Smoky Mushroom Kebabs Loaded Flatbreads
with Harissa Mayo, Rocket and Sweet Potato Fries
Our Portobello Mushroom Shawarma Skewer Flatbreads bring the flavours of the Middle Eastern dish shawarma, a meat dish that's stacked and roasted on a vertical spit. Whilst not using the method and instead focusing on veg, we're still bringing the smoky flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Bamboo Skewers
2 unit(s)
Sweet Potato
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
125 grams
Mushrooms
1 sachet(s)
Smoky Base Paste
1 sachet(s)
Roasted Spice and Herb Blend
1 unit(s)
Medium Tomato
50 grams
Harissa Paste
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)
20 grams
Wild Rocket
Not included in your delivery
2 tbsp
Olive Oil for the Marinade
1.5 tbsp
Mayonnaise
½ tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Halve and peel the red onion. Set one half aside, then slice the other as thinly as you can.
Pop the thinly sliced onion into a small bowl and add the cider vinegar. Add a pinch of salt, mix together and set aside to pickle.
Halve the remaining onion lengthways, cut into 3cm chunks, then separate the layers. Halve the mushrooms.
In a medium bowl, combine the smoky base paste, roasted spice and herb blend and olive oil for the marinade (see pantry for amount).
Add the mushroom and onion chunks, season with pepper and toss together so the veg is well coated.
Thread the mushroom and onion chunks onto the skewers (2 per person). Transfer the skewers to a lightly oiled baking tray.
When the oven is hot, roast the sweet potato chips on the top shelf and the mushroom skewers on the middle shelf until cooked through and slightly crispy, 25-35 mins.
Turn both halfway through.
Meanwhile, cut the tomato into 1cm chunks.
In a small bowl, combine the harissa paste and mayo (see pantry for amount).
A few mins before everything's ready, pop the flatbreads (see ingredients for amount) into the oven until warm and starting to turn golden, 3-4 mins.
When everything's ready, transfer the flatbreads to your plates.
Top with the rocket and tomato. Lay the mushroom kebabs on top, drizzle over the honey (see pantry for amount) and harissa mayo, then top with the pickled onions.
Serve the sweet potato fries alongside to finish.
Enjoy!
