Mushroom Shawarma Pitas with Garlic Yoghurt

Crispy, spiced mushrooms, lightly pickled red cabbage and a tangy garlic yoghurt sauce layered onto fluffy flatbreads. A flavourful, plant-based twist on a Middle Eastern classic - perfect for a quick lunch or dinner.

Difficulty

Low

Time

40 min

Author

Kenwood

This recipe is prepared with:

Where great bakes start - Your trusted baking companion, day in and day out. It whisks, kneads, whips and mixes. And with over 25 attachments you'll soon be blending, grating, dicing and even making pasta. Tackle it all with confidence.

Products

Chef KVC3100W

Chef KVC3100W

Attachments

Food Processor Attachment KAH65.000PL

Food Processor Attachment KAH65.000PL

Ingredients

Servings

4

Makes

4 servings

For the yoghurt

  • 250 g Greek yoghurt

  • 1 garlic clove, peeled, grated

For the red cabbage

  • 250 g red cabbage, cut to fit the feed tube

  • 0.5 tsp fine sea salt

  • 1 lime, juice of

For the mushrooms

  • 500 g portobello mushrooms, cut to fit the feed tube

  • 150 g red onion, cut to fit the feed tube

  • 2 Tbsp olive oil

  • 1 tsp fine sea salt

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 2 tsp smoked paprika

  • 1 tsp ground allspice

  • 0.5 tsp ground cinnamon

To serve

  • 4 pita bread

  • fresh coriander, to serve, leaves only

Utensils

3 Bowls, Baking tray, KVC3100W, KVL4100W, KVL85.004SI, KCL96.004DG, KVC3100S, Multipro Food Processor Attachment, Thick Slicing Disc, Variable Slicing Disc

Instructions

Step 1

Making the garlic yoghurt

Preheat the oven to 220ºC.

Add Greek yoghurt and garlic to a small bowl.

Mix until well combined and cover with plastic wrap.

Chill in the fridge until needed.

Step 2

Making the cabbage

Fit the Slicing Disc, setting 3 or Thick Slicing Disc to the Food Processor attachment.

Prepare the cabbage for the attachment.

Slice in batches, if necessary on speed 1.

Transfer the sliced cabbage to a clean bowl.

Add 0.5 tsp fine sea salt and lime juice, mix until well combined, and set aside .

Step 3

Making the mushrooms

Clean the attachment and fit the Slicing Disc, setting 3 or Thick Slicing Disc.

Prepare the mushrooms and onion for the attachment.

Slice in batches, if necessary on speed 1.

Transfer the sliced mushrooms and onion to a clean bowl.

Add olive oil, 1 tsp sea salt, cumin, coriander, paprika, allspice and cinnamon to the bowl with mushrooms and onion.

Toss well until evenly coated in the spices.

Transfer the coated mushrooms and onion to a baking tray and spread out evenly.

Cook for 15 minutes at 220ºC until softened.

Remove from the oven and stir well.

Cook for 10 minutes at 220ºC until crisp and cooked through.

Step 4

Spread the pitas with garlic yoghurt and top with the red cabbage.

Scatter the mushrooms and onions over the top.

Garnish with fresh coriander leaves.

 

Serve.

 

You can also prepare this recipe* with:

Products

Chef XL KVL4100W

Chef XL KVL4100W

Titanium Chef Baker XL Silver KVL85.004SI

Titanium Chef Baker XL Silver KVL85.004SI

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG

Chef KVC3100S

Chef KVC3100S