Vegan Shawarma-Spiced Portobello Skewers
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Vegan Shawarma-Spiced Portobello Skewers

Vegan Shawarma-Spiced Portobello Skewers

with Bell Pepper, Green Beans, Lemony Rice & Hummus Sauce

We’re sticking it to boring old meat skewers—literally! This vegan dinner idea makes a point (get it?) for trying something colorful, fresh, and tasty. The earthy portobello mushrooms, bright bell pepper, and sweet red onion that adorn these skewers are coated in a warming spice blend that gives them a delicious depth of flavor as they roast and caramelize. The skewers are served atop fluffy, zesty lemon rice with roasted green beans as well as lemony hummus sauce for dipping, drizzling, and dunking to your heart’s content.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

8 unit

Wooden Skewers

2 unit

Portobello Mushrooms

1 unit

Green Bell Pepper

1 unit

Red Onion

6 ounce

Green Beans

1 unit


¾ cup

Jasmine Rice

½ cup


(Contains Sesame)

1 tablespoon

Shawarma Spice Blend

Not included in your delivery



1 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories600 kcal
Fat20 g
Saturated Fat3 g
Carbohydrate97 g
Sugar11 g
Dietary Fiber9 g
Protein14 g
Cholesterol0 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Baking Sheet
Small pot
Medium Bowl



• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Place skewers in a shallow dish and cover with water to soak. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Cut mushrooms into 1-inch pieces. Core and cut bell pepper into 1-inch pieces. Halve, peel, and cut onion into 1-inch-thick wedges, then halve wedges crosswise. Trim green beans if necessary. Zest and quarter lemon.

Make Skewers

• In a large bowl, combine mushrooms, bell pepper, and onion with a large drizzle of oil and half the Shawarma Spice Blend (all for 4 servings). Season with salt and pepper; toss to coat. • Thread each skewer with 3-6 veggie pieces, alternating between veggies (you’ll make 3-4 skewers per person). • Arrange veggie skewers on a baking sheet; roast on top rack until browned and tender, 20-25 minutes.

Cook Rice & Green Beans

• Meanwhile, in a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until green beans are browned and tender, 12-15 minutes.

Make Hummus Sauce

• Meanwhile, in a medium bowl, whisk together hummus and juice from one lemon wedge (two wedges for 4 servings). • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish Rice

• Fluff rice with a fork; stir in juice from two lemon wedges (four wedges for 4 servings) and a pinch of lemon zest. • Taste and season with salt, pepper, and more lemon juice if needed.


• Divide lemony rice, green beans, and veggie skewers between plates. Divide hummus sauce between small serving bowls and serve alongside for dipping.