On this page I’m sharing a vegetarian mushroom kebab recipe. Instead of meat I put oyster mushrooms on my kebab skewers. Oyster mushrooms are a great meat substitute as they’ve got a similar texture, they take in the marinade very well and they’re very nutritious. I made these mushroom kebab skewers in the oven and then pt the mushroom kebab on flatbread with a salad and a homemade sauce. Scroll down for my vegetarian mushroom kebab recipe.
Kebab means grilled meat, usually put on a skewer but sometimes it’s meat that’s pressed together. Depending on which country you’re from, you might name this dish otherwise. Kebab is most used in the Middle-Eastern world. In Greece it’s called Gyros and in Turkey they’ll call it Donner.
But you can use the same cooking technique and the same herbs and spices to make a good vegetarian kebab. Like the oyster mushroom kebab from this page.
I got the recipe from Faitrade Original. This Dutch brand makes fair-trade products and their newest product is a Kebab spice paste. You can use this kebab spice paste with minced meat or chicken, but you can also use it with mushrooms for a vegetarian kebab recipe. The kebab spice paste from Fairtrade Original is based on the Baharat spice mixture from the Arabic world.
Extra tips for making vegetarian kebab
- If you don’t have oyster mushrooms you can also use jackfruit or other kinds of mushrooms.
- It’s best to have flat metal skewers to make kebab in your oven. If you have round skewers the food will often tear and fall off.
- Put the skewers in the width on the edges of an oven tray, so that the air in the oven can also warm the skewers underneath. This way you don’t have to turn the skewers around.
Recipe vegetarian mushroom kebab
Ingredients (serves 4):
450 grams oyster mushrooms
2 red onions
1 package (70g) Kebab spice mixture
3 tbs tahini paste
6 tbs (vegan) yogurt (a thick yogurt is best)
1 clove garlic
Handful cherry tomatoes
4 snack cucumbers
Fresh mint and/or parsley
Pull the oyster mushrooms apart in smaller chunks and put them in a big bowl. Peel the onion and cut into quarters. Pull the layers apart as flower petals and put them in the bowl with the oyster mushrooms. Stir the Kebab spice mixture through and make sure everything is covered. You can do this step in advance so that the mushrooms got more time to marinade.
Preheat the oven to 200°C. Put the oyster mushrooms and onion slices on the skewers. Put the skewers in the width on the edges of an oven tray. Put the skewers in the oven for 15-20 minutes.
Finely chop the garlic clove. Mix the yoghurt, tahini and garlic in a bowl. Add some salt, pepper and/or lemon juice to taste (I used half a lemon).
Chop the mini cucumbers, radishes and cherry tomatoes. Pick the leaves of the mint and/or parsley. Mix the fresh herbs with the vegetables. Sprinkle with some olive oil and salt/pepper to taste.
When the skewers are done, turn off the oven but put the flatbreads in. So that they can warm up and get soft with the residual heat.
Put the mushrooms from each kebab on a flat bread. Put the salad on it as well and a big tablespoon of your yoghurt mixture. Sprinkle with the za’atar herbs. You can fold the breads and put them in a napkin or some paper so you can eat it as a sandwich. Or leave them open so you can eat them with knife and fork.