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🍽️ Vegan Mushroom Skewers in Pastor Style

325 kcal · 50 min · 4 servings

Ingredients

• 1 pineapple
• 1 chili pepper(s), red
• 3 onion(s), red
• 1 kg mushrooms (mixed (e.g. portobello, oyster mushrooms, king oyster mushrooms))
• 2 tsp lemon zest
• 1 tsp cumin powder
• 0.5 tsp allspice powder
• 1 tsp paprika powder, smoked
• sea salt flakes
• 1 clove(s) garlic (young)
• 6 tbsp olive oil

Instructions

1. 1. Take three wooden skewers.
2. 2. Cut off the bottom end of the pineapple about three centimeters thick.
3. 3. Set the rest of the pineapple aside.
4. 4. Place the cut bottom piece with the cut side up on a baking sheet.
5. 5. Insert the three wooden skewers with the tips pointing upwards into the pineapple piece.
6. 6. Preheat your oven to 230 degrees.
7. 7. Slice the chili into thin rings.
8. 8. Halve the onions.
9. 9. Cut the onions into wide wedges.
10. 10. Clean the mushrooms.
11. 11. Add the mushrooms along with the onions and chili to a bowl.
12. 12. Add the lemon zest and spices to the bowl.
13. 13. Add a large pinch of salt.
14. 14. Press the garlic into the bowl.
15. 15. Add the olive oil.
16. 16. Mix everything well together.
17. 17. Thread the marinated mushrooms and onions onto the skewers.
18. 18. Press down firmly while doing so.
19. 19. Place the skewer on the baking sheet.
20. 20. Roast the skewer in the preheated oven on the lower rack.
21. 21. Roast the skewer for about 30 minutes.
22. 22. Slice the mushroom shawarma thinly off the skewer using a sharp knife.
23. 23. Work from top to bottom.
24. 24. Serve it as a vegan taco al pastor with tortillas.
25. 25. Add condiments and pico de gallo.

Nutrition per serving

• kcal: 325
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 26 g