Fruit and Vegetable illustration
shawarma skewers

Shawarma skewers with Oyster mushrooms and beet

These are phenomenal! The first time we made these, we were tired after a long day and were just craving something that was indulgent, yet based around real good quality food. Lucy grew up in the Middle East and shawarma was always her favourite food, she adored these! You will need 2 large metal skewers to make this. If you don’t have them you can just fry the beet and mushrooms off the skewer.




  • 1 medium beetroot
  • 250 g mushrooms oyster if you can get
  • 1 tbsp sumac
  • 1.5 tbsp smoked paprika
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 3 tbsp tamari
  • 2 tbsp maple syrup

Tahini cream

  • 300 g Natural soy yoghurt
  • 6 tbsp light Tahini
  • Juice of 1/2 Lemon
  • Pinch of salt
  • Pinch garlic powder

Coriander salad

  • 1 pomegranate
  • 10 cherry tomatoes
  • ½ cucumber
  • 10 g fresh coriander leaves
  • Pinch salt

To serve

  • 4 flat breads
  • Pickled chillies


  • Cut the beetroot in half, lengthwise and use a peeler to peel long strips the width of the beetroot, (be careful of your fingers!), get as many strips as you can. Rip the oyster mushrooms in half lengthwise.
  • In a large bowl add the beetroot strips and the mushrooms along with the sumac, salt, black pepper, smoked paprika, tamari and maple syrup and mix well. Leave to marinate while you make the coriander salad and tahini cream.
  • For the coriander salad finely dice the cucumber, and coriander, shuck the pomegranate seeds and quarter the cherry tomatoes. Add to a bowl along with a pinch of salt and mix well. Taste and season to your taste
  • For the tahini cream, add the yoghurt, tahini, garlic powder, lemon juice and pinch of salt and mix well until it comes together. Taste and season to your liking by adding more salt or lemon. This is to be the base creamy flavour.
  • To cook the skewers.
  • Take the 2 metal skewers and carefully layer on the mushrooms and beetroot, we went 2 layers of mushroom then 1 layer of beetroot and continued with this pattern until we had filled the skewers.
  • Heat a large frying pan on high heat, once hot add 2 tbsp of oil and carefully add the skewers with the beet and mushrooms, cook on each side for 2-3 mins until they start to lightly char and beetroot starts to almost caramelise. Remove and using a sharp knife carve the mushrooms and beetroot off the skewers into bite sized pieces.
  • To plate up: Take a flatbread and add a good dollop of tahini cream, a generous amount of coriander salad, add some of the mushrooms and beet mix and lastly finish with some pickled chillies. Repeat with the remaining flat breads and enjoy!
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