Mushroom Shawarma Grain Bowls are da bomb.
What? The kids still say that these days, right?
No?
*clears throat** These Mushroom Shawarma Grain Bowls are fire. And you’re gonna love ‘em.
Why are Mushroom Shawarma Grain Bowls the book-inspired recipe for The Jinn Daughter?
If you’ve read The Jinn Daughter – or, if you’ve just looked at the book cover – you’re probably thinking that my book-inspired recipe will be pomegranate-based since the fruit plays an important part in the jinn’s story.
But … I’m not a huge pomegranate fan.
And, since this book is based in Middle Eastern folklore, I couldn’t resist the opportunity to cook up some shawarma, which is one of my favorite Middle Eastern dishes.
What is shawarma?
Traditional shawarma (to my basic knowledge) consists of slow-roasted, spiced meat that’s thinly sliced and served on a warm pita with some veggies.
If you like Greek gyros, there’s a good chance you’ll like shawarma. The base seasoning used for each dish is similar, but shawarma takes on a deliciously cozy note because it incorporates warm spices like turmeric, allspice, cinnamon, cardamom, and cloves into the mix.
While beef, lamb, and chicken are the usual meats used with shawarma, I decided to make a vegetarian version using shiitake mushrooms.
Mushrooms are thick and meaty, and they take on the flavor of whatever you throw at them, so they’re a great meatless alternative for this dish.
My homemade shawarma spice seasoning
I’m sure you can buy ready-made shawarma seasoning, but I took a stab at making my own. I particularly love the aforementioned cloves, cinnamon, and allspice in this spice mix, so I wanted a version that really highlights these flavors.
The shawarma seasoning in the recipe below makes enough for a couple of meals. I used one tablespoon of the mixture, then added a little extra cinnamon and cloves as I was cooking the mushrooms.
Taste as you cook, and add whatever extra spice feels right to you.
Why I love Mushroom Shawarma Grain Bowls
These Mushroom Shawarma Grain Bowls are so. freaking. good.
I could eat them for lunch every day of the week, week after week. They’re full of fresh veggies, bright flavors, and fragrant spices.
You can throw whatever you want into your shawarma bowl. My version is based on what I usually order from a restaurant called Jackie Smalls. Along with the mushrooms and a bed of fluffy jasmine rice, I throw in heaping spoonfuls of homemade Shepherd’s Salad and handfuls of shredded red cabbage and peppery arugula.
I top everything with some homemade tzatziki sauce or hummus, then sprinkle it with feta cheese crumbles and some pomegranate seeds.
I love eating the rainbow, and making Mushroom Shawarma Grain Bowls allows me to do that in a quick, easy way.
What do you serve with Mushroom Shawarma Grain Bowls?
If you want a menu inspired by Middle Eastern flavors, start your meal with a slice of B’stilla Pie, which is a traditional Moroccan appetizer.
Mushroom Shawarma Grain Bowls taste great topped with Chickpea Shepherd Salad or classic Shepherd’s Salad, and homemade tzatziki sauce. Chickpea Burgers with Mint Tahini Carrot Slaw are another great vegetarian option to serve with the grain bowls. Wash it all down with a refreshing glass of Mint Iced Tea.
For dessert, bake a Rose Honey Cake or some Blood Orange and Rose Water Fairy Cakes.
Mushroom Shawarma Grain Bowls
Ingredients
SHAWARMA SEASONING INGREDIENTS
- 1 tbsp onion powder
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 tbsp coriander
- 1 tsp ground allspice
- 1 tsp salt
- 1/2 tsp paprika
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp dried oregano
MUSHROOM SHAWARMA GRAIN BOWL INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 10 oz sliced shiitake mushrooms
- 1 tbsp homemade shawarma seasoning (see above)
- 2-4 dashes low sodium soy sauce
- 1/4 tsp ground cinnamon (optional)
- 1/4 tsp ground cloves (optional)
- 2 cups cooked grain, divided (rice, quinoa, bulgur wheat, farro, etc)
- 1 cup sliced red cabbage, divided
- 1 cup arugula, divided
- 1 cup shepherd salad, divided
- tzatziki sauce or hummus, for drizzling
- feta cheese crumbles, for topping
- pomegranate seeds, for topping
Instructions
SHAWARMA SEASONING INSTRUCTIONS
- Combine all spices listed under Shawarma Seasoning Ingredients in a small bowl and stir to combine. Set aside (and store leftover seasoning in an air-tight jar).
MUSHROOM SHAWARMA GRAIN BOWLS PREP
- Warm up your grain of choice in the microwave and portion it out evenly between four pasta bowls.
- Slice up your veggies if needed, then divide the shredded red cabbage, arugula, and shepherd salad evenly between the four bowls.
MUSHROOM SHAWARMA COOKING INSTRUCTIONS
- Heat olive oil and butter in a medium skillet over medium heat.
- Add mushrooms to the skillet and stir to coat. Let mushrooms cook, stirring regularly, for 5-7 minutes, or until they've softened and released most of their water.
- Stir in 1 tbsp of the homemade shawarma seasoning, the soy sauce, and, if using, the additional 1/4 tsp of cinnamon and 1/4 tsp of cloves. Taste and add more seasoning(s) if desired.
- Turn up the heat to high and cook mushrooms for another 3-4 minutes, until the water has evaporated and the mushrooms have turned slightly crispy.
- Remove skillet from heat. Divide mushrooms evenly between the prepared bowls. Drizzle with tzatziki sauce or hummus, then top with feta crumbles and pomegranate seeds. Serve Mushroom Shawarma Grain Bowls while the mushrooms and rice are still warm.
