Air fryer recipe · Snacks
Smoky Mushroom Shawarma
Spice-rubbed mushrooms that crisp at the edges and soak up every warm shawarma note.
- 22 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 70kcal
- 2.8 gprotein
- 3.6 gcarbs
- 6.0 gfat
- 1.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Oyster mushrooms400 g
- Ground cumin1.5 tsp
- Ground coriander1 tsp
- Smoked paprika1 tsp
- Olive oil2 tbsp
- Lemon juice1 tbsp
Method
Tear the mushrooms
Pull the oyster mushrooms into thick ribbons along their natural grain rather than slicing them. The torn edges catch the spice rub and crisp beautifully. Larger ribbons shrink down, so don't go too thin.
Build the shawarma rub
Stir together cumin, coriander, smoked paprika, olive oil, and lemon juice into a loose paste. Taste and add a pinch of salt to round it out. This blend mimics the layered warmth of a street-cart spit.
Marinate
Toss the mushroom ribbons in the rub until every piece glistens, then let them sit for ten minutes. The salt draws out moisture that the spices reabsorb. A short rest deepens the flavor without making them soggy.
Air-fry until edges char
Spread the mushrooms loosely in the basket and cook at 200C for 12 minutes, tossing twice. They are ready when the tips darken and curl while the centers stay juicy. Pile into warm flatbread with tahini.
