Mushroom Shawarma with Yogurt Tahini Sauce
The bold spices and cooling, creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting that you don't miss the meat at all.
The bold spices and cooling, creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting that you don't miss the meat at all.
Ingredients
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3 tablespoons extra-virgin olive oil
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1 ½ teaspoons ground cumin, divided
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1 teaspoon ground coriander
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½ teaspoon garlic powder
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½ teaspoon smoked paprika
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½ teaspoon chipotle chile powder
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½ teaspoon salt plus 1/8 teaspoon, divided
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1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
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1 medium red onion, halved and sliced
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½ cup low-fat plain Greek yogurt
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2 tablespoons tahini
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1 tablespoon lemon juice
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4 pitas, warmed
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1 cup chopped romaine lettuce
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1 cup chopped tomatoes
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½ cup cilantro leaves
Method
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Preheat oven to 425 degrees F. Combine oil, cumin, coriander, garlic powder, smoked paprika, chile powder and 1/2 teaspoon salt in a large bowl. Add mushrooms and onion; stir to coat well. Transfer to a large rimmed baking sheet and roast, stirring once or twice, until the vegetables are tender, about 20 minutes.
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Meanwhile, combine yogurt, tahini, lemon juice and the remaining 1/2 teaspoon cumin and 1/8 teaspoon salt in a small bowl.
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Spread pitas with the yogurt sauce, then top with the mushroom mixture, lettuce, tomatoes and cilantro.
