It's time to make homemade kebabs...woohoo, and this time it's the posh kebab because we're doing
a mushroom shawarma. Layer upon layer of beautiful mushrooms. We're going to marinate them, we're going
to give them gorgeous spices we're going to get it charred and dark and gnarly and we'll carve that
over beautiful thin flatbreads. You will go mad. So come on, let's do it... homemade mushroom shawarma
We're pushing the meat aside. We're bigging up this incredible vegetable. So let's start off with the
marinade. We'll go into a pestle and mortar with 2 garlic cloves, pinch of salt. Crack this into
a paste. Smells fantastic. Then maybe an unusual ingredient that you've never seen before. These
are preserved lemons. The smell and the flavour is almost like a hyper lemon squash. It's
extraordinary. So get rid of all the little seeds. chop these lemons you'll use the skin and the
inside and give that a little pound. For me this is really, really important to bring out flavour
A heaped teaspoon of smoked paprika, all spice goes in, cumin goes in. Bash them into the lemon and the
garlic. Nick some of the liquor from the lemon. A little bit of olive oil. Look at the colour guys. So
this is the welcoming party for that lot. So in we go and you've got incredible flavour. Look at that
King oysters, they can go in. What I want to do is skewer these so any mushrooms you can get your
hands on, anything that can be skewered is what we're after. I've got about 800 grams here. With
these lovely old portobellos, pinch the end and peel them. I will not waste that okay. So both go in
Fresh bay. I'm going to take a humble onion, into quarters, and then into petals. So just give it
a nice little toss up and that marinade gets in and between the mushrooms. So get yourself
a nice old skewer and I want to rack this kebab up tight and packed. So remember those
gnarly little peelings. That's where a lot of the flavour is. One thing flavours another,
one thing cooks into another. It's really good fun so look at that...mushroom shawarma!
Come on! So that's going to go in a roasting hot oven, there you go. So the kebabs cooking. Let's
make homemade flatbreads that's going to wrap up that beautiful thing. We're going to take the two
cheapest things that you got which is flour and water. 2 heaped builders mugs of the strong flour
just about fill this mug. So it's hot water. Here's the twist, by using the hot water you're partially
cooking the proteins of the bread. Season it with salt and then we'll mix it up use a spoon and then
when the dough is not sticky we can start using our hands. Just move it around like that. So as soon
as that dough has cleaned the bowl we can put that down, give it a little knead and just work it until
it's nice and smooth. So what you can see is we've got a really nice elastic dough and that's what
you get from the hot water. Roll these into 8 little balls and then what I want to do is just
put a damp cloth over the top like that. While the flatbreads rest let's check in on those mushrooms
Have a look at this. So that's had about 15 minutes and it's beautiful. Come on! If you look in the tray
can you see how the juice from the mushroom creates this stock. So we can use this give
a ruddy good basting. This goes back in the oven and we'll give it about another 15 minutes. Guys
let's do the flatbread. Get a couple of bits of grease proof paper and I want to oil these up
with some olive oil. Put the dough on that, just pat it out with our hand and put that on top
Just bring it out like that. It's so kind of bendy and elastic. Peel this off now. Now this pan is
on a medium low heat so just let the heat cook the flat bread. That's all I want to do. Cook, no
colour. So the nice thing about this is you could do this the day before or an hour before your friends
or family get there. It's really, really easy. No kebab is complete without the extras. I'm
gonna make a little cheat salsa so I'll take a regular jar of jalapenos, a little food processor
and then choose a nice green herb. I'm gonna go for mint. Just be brutal. Take the bunch, rip
off the stalks, go in with the leaves, pour in the jalapenos and all of the vinegar
and whizz it up. So for me this little cheat is a great salsa full of flavour and that mint brings it
to life. So that is the simplest, cheatiest little salsa going. People are gonna love it. Get yourself
some tahini, cool yogurt and pomegranate molasses. This is gonna be an amazing little story. The sweet,
the heat, the kind of robust, the refreshing. It continues with a simple quick pickle
1/2 diced cucumber, 10 sliced radishes and 100 grams of quartered cherry tomatoes. We want to
dress that with salt and pepper. Simple olive oil and vinegar and I want to be fairly generous. One
more thing I want to show you. This is dukkah. You can get it in quite a lot of supermarkets now
and it's basically pounded up hazelnuts, spices and it's classically had with flatbreads and olive oil
Really, really nice. Got a little pile of mint and it's time now to go and get our kebab. Look at that
I know what you're thinking... Is it burnt? Is it ruined? No, no, no. This is perfect, We can now
take that incredible pomegranate molasses. A little kiss of olive oil. So that's going to
be amazing flavour. We'll get our flatbread and we'll go in at the higher temperature. That high
heat has now made the steam inside explode. It puffs it up like a big pillow. You get
twists and turns and crispy bits, chewy bits. It's going to be amazing. Okay let's build this kebab
We want to start with tahini. Really, really important. On we go, savoury and delicious. Be
fairly generous. Then yogurt... fresh and gorgeous. Time to carve our shawarma now and as you
carve into this and you look into the soul of the shawarma, you also then start to see the balance.
We want burn, we want gnarly but we also want that silky soft inside. Just absolutely amazing
Okay so what next. Let's hit it up with some whole mint ,do blobs of the salsa so you get
hits of it and waves of it. And then the dukkah. This is texture, it's spice. So look there's only
one thing to do now and that's roll this lovely thing up and there is no elegant way to do it
That mushroom has like absorbed so much flavour. The salsa...bing!
mint... woah! A little bit of molasses...woohoo! and then those like little
hits of spice from the dukkah, wow. And the jalapeno chilli, there's a nice hunk of heat there. That my
friends is an absolute artisan version of a street food Friday night classic. Absolutely delicious