About the Recipe
This whole-food plant-based shawarma delivers deep Middle Eastern flavors using simple spices and an oil-free cooking method. The same marinade works beautifully with oyster mushrooms, tofu, or tempeh, making it a flexible, high-protein dish that’s perfect for wraps, bowls, or meal prep.
Ingredients
Shawarma Base:
• 2 cups oyster mushrooms, torn
(or 250 g firm tofu, pressed & sliced / 200 g tempeh, steamed & sliced)
• 1 large onion, thinly sliced
Shawarma Spice Marinade:
• 3 cloves of garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked or sweet paprika
• ½ tsp ground turmeric
• ½ tsp cinnamon or baharat
• ¼ tsp cayenne pepper (optional)
• 1 tbsp tamari or soy sauce
• Juice of 1 lemon
• 3–4 tbsp water or vegetable broth
• Black pepper, to taste
• 1 tbsp whole tahini
Creamy Garlic Tahini Sauce:
• 3 tbsp tahini
• 1–2 garlic cloves, finely grated
• Juice of 1 lemon
• Water to thin (start with 3 tbsp)
• Salt or miso, to taste
For Serving (Optional / Flexible):
• Whole-grain pita or flatbread
• Rocket (arugula), tomatoes, cucumber, red onion
• Fresh parsley or coriander
•Naturally fermented pickles
Preparation
Step 1 - Marinate
All marinade ingredients are mixed in one bowl. Add the mushrooms (or tofu/tempeh) and onion, toss well, and let rest for 10–15 minutes.
Step 2 - Cook
Cook in a hot, wide pan over medium-high heat without oil until tender and golden (about 10–12 minutes). If sticking occurs, add a splash of water.
Step 3 - Sauce
Whisk or blend all sauce ingredients until smooth and pourable, adjusting thickness with water.
Step 4 - Serve
Serve in wraps, bowls or lettuce cups;
Tip: the softer the ingredient, the shorter the marination. Mushrooms need only a short rest; tofu and tempeh benefit from a bit more time.