Smoky Pulled Mushroom & Veggie Kebabs
with Pitas, Tzatziki & Tomato-Cucumber Salad
- Sesame
- Wheat
- Soy
- Milk
Made from shiitakes, these plant-based pulled mushrooms have a meaty texture and irresistible smoky-umami flavor. Thread onto skewers with bell pepper, onion, and tomatoes after tossing with our shawarma spice blend. Pan-sear until browned and tender and serve with a juicy tomato-cucumber salad, creamy tzatziki sauce, and fluffy pitas for dunking and scooping.
Ingredients
1 unit
Red Onion
4 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Plant-Based Pulled Mushrooms
(Contains: Soy)
1 unit
Lemon
4 tablespoon
Yogurt
(Contains: Milk)
2 unit
Mini Cucumber
4 ounce
Grape Tomatoes
8 unit
Wooden Skewers
1 tablespoon
Shawarma Spice Blend
1 unit
Bell Pepper
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Place skewers in a shallow dish; cover with water to soak (this helps prevent the skewers from burning!).
Halve and peel onion; finely mince half the onion until you have 2 TBSP (4 TBSP for 4 servings). Cut remaining onion into 1-inch pieces. Trim and dice half the cucumbers into ¼-inch pieces. Grate remaining cucumber on the largest holes of a box grater over a small bowl. Cut half the tomatoes into quarters (leave remaining tomatoes whole). Roughly chop dill. Zest and quarter lemon. Halve, core, and dice bell pepper into 1-inch pieces.
In a second small bowl, combine minced onion, diced cucumber, quartered tomatoes, half the dill, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Refrigerate until ready to serve.
Drain any excess liquid from grated cucumber. To bowl with grated cucumber, add lemon zest, yogurt, remaining dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Stir to combine.
Refrigerate until ready to serve.
In a medium bowl, toss onion pieces, whole tomatoes, bell pepper, and pulled mushrooms with Shawarma Spice Blend, a large drizzle of olive oil, salt, and pepper.
Carefully thread seasoned veggies onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings).
Heat a large pan (or grill pan) over medium-high heat. Working in batches, add skewers in a single layer and cook until veggies are browned and tender, 3-5 minutes per side. (Cover with a lid after flipping to help everything cook more evenly.) TIP: If using a grill pan, use a baking sheet or a large heat-safe metal bowl to create a lid. Be sure to use an oven mitt or tongs to remove the hot lid.
Transfer skewers to a plate and tent with foil. (If you have any leftover veggies, cook them up and serve on the side.)
Toast and halve pitas.
Divide kebabs, pitas, and tomato-cucumber salad between plates. Serve with remaining lemon wedges and tzatziki sauce on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the pulled mushrooms' meaty texture and smoky-umami flavor, though some found them dry or chewy.
- Ease of prep: Several noted it was more time-consuming than expected, with confusing instructions and tedious skewer assembly.
- Suggestions: Consider roasting kebabs in the oven instead of grilling. Add extra tomatoes, zucchini, or feta for more flavor.
- Portions: Some wanted more tomatoes for both kebabs and salad; others suggested adding hummus for a more filling meal.
- Texture: While many enjoyed the pulled mushrooms, a few found them too chewy or preferred regular mushrooms instead.
