Jamie Oliver Mushroom Shawarma

There’s something magical about the flavors in this Jamie Oliver Mushroom Shawarma. It’s smoky, juicy, and full of spice, all wrapped up in warm flatbreads with creamy tahini and zesty jalapeño salsa. I made it for a weekend dinner, and it blew us away—it’s one of those plant-based recipes that’s as satisfying as any meaty version. (inspired by Jamie Oliver)

Ingredients Needed

For the Shawarma

• 200g (7 oz) natural yoghurt
• 800g (1.75 lbs) portobello and oyster mushrooms
• 1 red onion
• 2 cloves of garlic
• 2 preserved lemons
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 2 tablespoons pomegranate molasses

For the Salad & Garnishes

• 10 radishes (with leaves if possible)
• ½ cucumber
• 100g (3.5 oz) cherry tomatoes
• 1 tablespoon white wine vinegar
• 1 x 200g (7 oz) jar pickled jalapeño chillies
• 1 bunch fresh mint (30g / 1 oz)
• 4 large flatbreads
• 4 tablespoons tahini
• 2 tablespoons dukkah

How To Make Jamie Oliver Mushroom Shawarma

Drain the Yoghurt:

First, line a sieve with kitchen paper and spoon in the yoghurt. Gently press it down, then let it drain for 30 minutes. This step gives you a rich, thick consistency perfect for dolloping on top later.

Prep the Veg:

Peel and trim the mushrooms, red onion, and garlic. Roughly chop the preserved lemons, tossing any pips. Set everything aside while you make the spice paste.

Make the Spice Paste:

Using a pestle and mortar, crush the garlic, preserved lemons, sea salt, black pepper, cumin, allspice, and smoked paprika into a fragrant paste. Stir in olive oil to bind it together.

Marinate the Mushrooms:

Toss the mushrooms and red onion petals with the spice paste until well coated. Cover and let them marinate in the fridge for at least 2 hours (overnight is best!).

Roast the Shawarma:

Preheat your oven to 240ºC/475ºF. Thread the marinated mushrooms and onions onto a large skewer. Roast on a tray for 20 minutes, turning now and then. Push them together on the skewer, baste with the pan juices, and roast for another 15 minutes. For the last 3 minutes, drizzle with pomegranate molasses.

Toss the Salad:

Slice the radishes and cucumber finely—use a mandolin if you’ve got one. Quarter the cherry tomatoes. Toss with salt and white wine vinegar, then set aside to pickle slightly.

Whizz the Jalapeño Salsa:

Blend the pickled jalapeños (juice and all) with most of the mint leaves until smooth. Pour it back into the jar—it’s tangy, spicy, and perfect for spooning over your wrap.

Assemble Your Wraps:

Warm the flatbreads in a dry pan. Spread with tahini, then layer up with salad, dukkah, fresh mint, and the roasted mushroom mix. Add dollops of thick yoghurt and a drizzle of salsa. Roll it all up and dive in.

Why I Love This Recipe

I made this one lazy Saturday afternoon when I had time to let the flavors build—and wow, it was worth the wait. My partner isn’t even a mushroom fan, but they went back for seconds. It’s the perfect mix of warm spices, fresh herbs, and creamy sauces. Bonus: it’s all vegetarian, and no one misses the meat.

Recipe Tips

• Sub pomegranate molasses: Balsamic glaze works in a pinch!
• Don’t rush the marinade: The longer it sits, the better.
• Use different mushrooms: King oyster or shiitake would be delicious too.
• Spice it up: Add fresh chili if you love the heat.
• Make it a platter: Serve components separately for DIY wraps.

How To Store This Jamie Oliver Mushroom Shawarma

At Room Temperature

Only leave out for up to 2 hours. After that, it’s best stored in the fridge.

In the Fridge

Store components in airtight containers for up to 3 days. Keep the yoghurt and salsa separate to maintain freshness.

In the Freezer

You can freeze the roasted mushrooms and onions for up to 2 months. Wrap tightly or use freezer-safe containers.

Reheating

• Oven: 180ºC for 10–15 minutes
• Microwave: 1–2 minutes on high
• Stovetop: Medium heat, 5–7 minutes, stirring occasionally

Nutrition Facts (per serving)

• Calories: 357
• Carbs: 33.3g
• Protein: 14.3g
• Fat: 18.2g
• Sugar: 13.6g
• Fibre: 5.7g
• Sodium: 1.8g

Let’s Answer a Few Questions!

Can I skip the preserved lemons?
Totally! Use lemon zest for a bright citrus note instead.

What’s dukkah and where can I find it?
Dukkah is a nutty Egyptian spice mix. You can find it at most supermarkets or spice shops.

Can I grill instead of roast?
Yes! Grilling gives amazing char and smokiness.

How spicy is the salsa?
It’s tangy with a kick. Use fewer jalapeños if you want it milder.

What other toppings work well?
Try shredded lettuce, avocado, or a spoon of hummus for extra creaminess.

Try More Recipes:

• Jamie Oliver Chimichurri
• Jamie Oliver Cabbage And Leeks Recipe
• Jamie Oliver Red Pepper Pasta Sauce