Vegetarian Shawarma Sandwich with Crispy Mushrooms and Quick Pickles
This mushroom shawarma sandwich is a fast-tracked and flavour-packed version of traditional spit-roasted or home-oven-roasted shawarma. Sliced mushrooms are pan-fried in a homemade shawarma spice blend full of cumin, coriander, cinnamon and cardamom until crispy. Sourdough toast is layered with yoghurt, chilli sauce, salad, and a quick red onion and cucumber pickle. It’s not a wrap, it’s a posh open sandwich to sit down and eat with a knife and fork while sipping your favourite drink.
Make Your Own Shawarma Spice – The Best Spice Blend for Fast and Delicious Vegetarian Meals
Making your own shawarma spice blend is easy and delivers a deeper, more aromatic flavour than most shop-bought versions. This spice blend adds instant warmth and depth to mushrooms, cauliflower, chickpeas and more. It’s one of the best spice blends to have ready-made in the cupboard for quick vegetarian dinners or a flavour boost in soups, salads or even omelettes. Read the shawarma spice blend recipe on Flaevor here.
If you’re looking for a classic meat version, try my Easy Oven Chicken Shawarma recipe, where chicken thighs are marinated in the same shawarma spice blend and roasted until juicy and tender.
Explore More Recipes on Flaevor
- Shawarma Spice Blend
- Creamy Mushroom Dill Toast
- Harissa Cauliflower Toast with Sumac Yoghurt
- Homemade Chicken Shawarma in the Oven (Easy & Juicy)
Mushroom Shawarma Open Sandwich with Yoghurt and Quick Pickles
Ingredients
- 300g chestnut mushrooms
- 1 tbsp shawarma spice blend, (recipe here)
- 3 tbsp oil
- 1 lemon
- Shredded lettuce
- 1 tomato
- 4 heaped tablespoons thick Greek yoghurt
- Chilli sauce / hot sauce
- Small handful of parsley, chopped
- 1 small red onion
- ¼ cucumber
- Red wine vinegar
Instructions
- Start with the Quick Pickle: Thinly slice the red onion. Cut the cucumber in half lengthways and, using a spoon, scrape out the seeds. Slice the cucumber into thin matchsticks. Transfer both to a bowl, season with salt, and set aside to lightly pickle while you prep the rest.
- Prepare the Mushrooms: Slice the mushrooms to around 8mm thick (just under 1cm).
- Cook the Mushrooms: Heat the oil in a frying pan over medium-high heat. Add the mushrooms and fry until the edges start to brown and crisp up.
- Prep the Salad: Shred the lettuce, slice the tomato, and roughly chop the parsley.
- Yoghurt – Optional: Add a squeeze of lemon juice, a pinch of garlic powder, and a little salt to the yoghurt for extra flavour.
- Finish the Mushrooms: Once the mushrooms are golden and slightly crisp around the edges, season with salt and sprinkle over the shawarma spice blend. Toss well to coat evenly. After about 30 seconds, remove from the heat and squeeze over some fresh lemon juice. Toss again, making sure to scrape up all the delicious shawarma spices from the bottom of the pan – don’t let that flavour go to waste!
- Complete the Pickle: Drain any liquid from the onion and cucumber. Add a splash of red wine vinegar or lemon juice and toss with the chopped parsley.
- Assemble the Toast: Toast your bread of choice. Spread generously with yoghurt, drizzle with chilli or hot sauce, then layer on the shredded lettuce, tomato slices, shawarma mushrooms, cucumber-parsley salad, and finish with pickled red onion on top.
