Meaty, rich, and delicious, these shallot and mushroom skewers make for delicious shawarma wraps.

Serves: 4

Preparation Time: 15 minutes (plus 1-2 hours for marinating)

Cooking Time: 35 minutes

Ingredients

For the mushrooms and shallots:

• 1 tsp ground cumin

• 1 tsp ground allspice

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp cinnamon

• 3 tbsp olive oil

• Zest and juice of 1 lemon

• 3 tbsp honey

• 800g oyster mushrooms

• 8 round shallots

• 2 tbsp pomegranate molasses

To serve:

• 10 radishes

• 4 baby cucumbers

• 100g cherry tomatoes

• 4 flatbreads

• 200g plant based yoghurt

• 1 tbsp tahini

• 1 clove of garlic, minced

• Hot sauce

• Quick pickled shallots

• Mint

Method

1. Mix together the spices, olive oil, lemon and honey. Peel and halve the shallots, separate the oyster mushrooms and place in a bowl. Toss with the marinade and leave to one side for 1-2 hours. 

2. Preheat the oven to 220ºC. Thread the mushrooms and shallots on to 4 large skewers, then place them on a large baking tray and roast for 20 minutes, turning occasionally. Baste with any juices from the tray, then roast for a further 15 minutes drizzling over the pomegranate molasses for the last 3 minutes.

3. Meanwhile, slice the radishes and cucumber, and quarter the tomatoes, toss with a pinch of salt and pepper, then set to one side.

4. Mix together the yoghurt, tahini and garlic. Warm the flatbreads and spread with the tahini yoghurt and top with the veg salad.

5. Top with the mushroom skewers, and finish with the hot sauce, quick pickled shallots, and mint.

Credit: ukshallot.com