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Shavarma with Portobello mushrooms

Recipe by: Nikolaj Juel
Serves: 4


This dish is prepared on a Forno Gas Grill with rotisserie

Whether you are a vegetarian or enjoy your meat, you have to try out this shawarma. It is so full of taste and I guarantee you that you will not be missing the taste of meat once you bite into this delicacy.


Pour all ingredients into a food processor. Knead the dough for 10-12 minutes until it turns smooth. Let the dough rise to double size. Pour 2 tbsp olive oil on top of the dough. Carefully lift the dough and stretch it without ruining it. Let it rise again.


Pour all marinade ingredients into a bowl. Mix it all well and turn the mushrooms in the marinade. Make sure that the marinade enters all cracks. Place the mushrooms on the rotisserie skewer.

Pointed cabbage salad

Pour pointed cabbage and parsley into a bowl. Add lemon juice and olive oil. Season to taste with salt and pepper. Leave the salad to rest.

Tahin dressing

Crush the garlic in a mortar with a bit of salt. Add tahin, lemon juice, olive oil and 2 tbsp water. Mix it all well and add more water if needed. The tahin dressing must have a yoghurt-like texture. Season to taste with salt and pepper.

Place the mushroom skewer on the rotisserie and turn it on at medium heat. Cook the mushrooms for approx. 20 minutes. They are allowed to be a bit burnt on the edges.

Prepare your flatbread whilst the mushrooms are cooking. Make four breads the size of a tennis ball. Sprinkle flour onto the table and use your fingers to turn the dough into four nice flatbread shapes. I never use a rolling pin because that just presses the air out of the breads. Using your fingers ensures a much better structure.

Bake the breads in a warm Forno until the edges turn golden. Wrap them in a clean dishcloth.

Take out one of the flatbreads. Place a handful of pointed cabbage salad on top. Cut the mushrooms into slices of 1 cm (0.4 inch) and place them on top of the salad. Pour 2 tbsp tahin dressing onto the mushrooms. Sprinkle a pinch of sumac and some mint on top to finish off the best shawarma in the world.



  • 500 g (8 cups) organic wheat flour
  • 350 g (1.5 cups) water
  • 7 g (1.5 oz) yeast
  • 10 g (1 tbsp) salt
  • Olive oil


  • 8-10 Portobello mushrooms
  • 2 salty-pickled lemons, finely chopped
  • 2 finely chopped cloves of garlic
  • 2 tsp cumin seeds, crushed in a mortar
  • 2 tbsp coriander, crushed in a mortar
  • 1 tbsp smoked paprika
  • 3-4 tbsp olive oil
  • Salt and pepper
  • Sumac
  • Mint, finely chopped

Pointed cabbage salad

  • 1 pointed cabbage, thinly sliced
  • A handful of parsley, finely chopped
  • Juice from half a lemon
  • 3 tbsp olive oil
  • Salt and pepper

Tahin dressing

  • 4 tbsp tahin
  • 1 clove of garlic
  • Juice from half a lemon
  • 2 tbsp olive oil
  • Water
  • Salt and pepper