Vegetarian Mushroom Shawarma Pitas
Every since I saw that Avengers movie when Loki is defeated and Ironman says something like, “I am hungry, what do you say if we go down to the new Shawarma place on 3rd avenue?” I have wondered what the hell is Shawarma??? So when I saw this one popup in my NYT Cooking email this week I figured it out. Sounded great to me. The key to this one is getting very fresh pita and mushrooms.
1.5 lbs. Portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon ground sweet or smoked paprika
dash of cayenne pepper (optional for woosies!)
Kosher salt and black pepper
2 packed cups very thinly sliced red cabbage (about 6 ounces)
1 cup Granpa’s Tzatziki sauce (recipe in Sauces)
¾ teaspoon ground turmeric
Cilantro for serving
- Preheat the oven to 425 degrees.
- On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
- Toss cabbage with remaining 2 teaspoons oil in a medium bowl until coated. Season generously with salt and pepper. In a small bowl, stir together Tzatziki and turmeric; season with salt and pepper.
- To serve, slather Tzatziki mixture over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.