Recipes
Mushroom Shawarma with Yogurt Tahini Sauce
- Lamb
The bold spices and cooling, creamy tahini-yogurt sauce make these vegetarian pitas a home run for lunch or dinner. The meaty, umami-rich mushrooms do enough heavy lifting that you don't miss the meat at all.
Ingredients
-
3 tablespoons extra-virgin olive oil
-
1 ½ teaspoons ground cumin, divided
-
1 teaspoon ground coriander
-
½ teaspoon garlic powder
-
½ teaspoon smoked paprika
-
½ teaspoon chipotle chile powder
-
½ teaspoon salt plus 1/8 teaspoon, divided
-
1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
-
1 medium red onion, halved and sliced
-
½ cup low-fat plain Greek yogurt
-
2 tablespoons tahini
-
1 tablespoon lemon juice
-
4 pitas, warmed
-
1 cup chopped romaine lettuce
-
1 cup chopped tomatoes
-
½ cup cilantro leaves
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
