Mushroom Shawarma Pitas with Garlic Yoghurt

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    351

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

recipe updated 18 Nov 2025

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Lime icon
    Lime
    1
  • Portobello mushroom icon
    Portobello mushroom
    500 g
  • Red onion icon
    Red onion
    150 g
  • Coriander leaves icon
    Coriander leaves
    as needed
  • Greek yogurt icon
    Greek yogurt
    250 g
  • Fine sea salt icon
    Fine sea salt
    1 ½ teaspoons
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Ground cumin icon
    Ground cumin
    2 teaspoons
  • Ground coriander icon
    Ground coriander
    2 teaspoons
  • Smoked paprika icon
    Smoked paprika
    2 teaspoons
  • Allspice icon
    Allspice
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    ½ teaspoon
  • Red cabbage icon
    Red cabbage
    250 g
  • Pita bread icon
    Pita bread
    4

Tools

  • kCook icon Oven
  • kCook icon Large mixing bowl
  • kCook icon Baking tray - large
  • kCook icon Small bowl
  • kCook icon Food processor attachment
  • kCook icon Medium bowl

Step preview

  1. Making the garlic yoghurt:
  2. Preheat the oven - 220ºC
  3. Add the ingredients to a bowl, mix until well combined and cover with plastic wrap
  4. Chill in the fridge until needed
  5. Fit the slicing disc, setting 3 or Thick slicing disc to the Food Processor attachment
  6. Prepare the cabbage for the attachment
  7. Slice in batches, if necessary - speed 1
  8. Transfer the sliced cabbage to a clean bowl
  9. Then add the next ingredients, mix until well combined, and set aside
  10. Clean the attachment and fit the slicing disc, setting 3 or Thick slicing disc
  11. Prepare the ingredients for the attachment
  12. Slice in batches, if necessary - speed 1
  13. Transfer the sliced mushrooms and onions to a clean bowl
  14. Then add the next ingredients to the bowl with mushrooms and onion and toss well until evenly coated in the spices
  15. Transfer the coated mushrooms and onion to a baking tray and spread out evenly
  16. Cook until softened - 15 minutes, 220ºC
  17. Remove from the oven and stir well
  18. Cook until crisp and cooked through - 10 minutes, 220ºC
  19. Spread the pitas with garlic yoghurt and top with the red cabbage
  20. Scatter the mushrooms and onions over the top
  21. Garnish, if desired
  22. Serve
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