featured flavour
beetroot
fresh dip
fresh dip
grab it in:
200g tub
dip into a store near you
charred mushroom shawarma on beetroot pitas
vegan
Charred za'atar mushrooms piled into warm pita with beetroot dip. Topped with red onion and fresh coriander — earthy, tangy, and built for eating with your hands.
prep time
0
min
cook time
0
min
number of serves
4
what you’ll need
- 500g mixed mushrooms (Swiss brown and oyster work beautifully)
- 2 tablespoons za’atar
- 2 teaspoons ground cumin
- 2 teaspoons flaked salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 4 pita breads
- 2 × 200g NUFFIN beetroot dip
- Pickled beetroot, to serve
- Finely sliced red onion, to serve
- Fresh coriander leaves, to serve
- Lemon wedges, to serve
let’s get into it
Prep
Tear or cut the mushrooms into generous bite-sized pieces and place them into a large bowl.
Sprinkle over the za’atar, cumin, salt and pepper, then drizzle over the olive oil. Toss well until every piece is evenly coated.
Thread the mushrooms onto metal skewers, packing them closely together to create a shawarma-style stack.
Grill
Preheat a barbecue grill or chargrill pan to high heat. Cook the mushroom skewers for 8–10 minutes, turning every few minutes, until deeply caramelized with crispy charred edges and tender centers.
Assemble and Serve
Meanwhile, warm the pita breads until soft and pliable, then generously spread each pita with beetroot dip.
Slide the mushrooms from the skewers and pile them onto the prepared pitas. Top with pickled beetroot, red onion and plenty of fresh coriander.
Finish with a squeeze of lemon juice and serve immediately.
