Mushroom Shawarma with Royal Rice Smoky Harissa

Mushroom Shawarma with Royal Rice Smoky Harissa

  • Servings: 3
  • Total Time:

Enjoy this Mushroom Shawarma with Smoky Harissa Rice at home and make your own creations with our 4 new RTH flavors.



  • 2 3.5oz oyster mushrooms, torn apart
  • 1/4th teaspoon cumin
  • 1/4th teaspoon coriander
  • 1/4th teaspoon paprika
  • 1/4th teaspoon turmeric
  • Pinch of cinnamon
  • 1/4th teaspoon chili powder
  • 1/4th teaspoon garlic powder
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Yogurt Sauce

  • 1/4th cup greet yogurt,
  • 2 tablespoons olive oil
  • Juice of 1 lemon or to taste
  • Salt & Pepper to taste


For Your Bowl/Plate

  • 10oz sweet grape tomatoes,
  • halved 1/2 red onion, minced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 package of Royal Rice Smoky Harissa Salt and pepper to taste
  • Serve with chopped romaine lettuce, yogurt sauce of your choice, mint and lemon wedges


  1. Preheat your oven to 350 degrees.
  2. In a bowl, add your oyster mushroom and toss with your all seasoning and olive oil. Mix well and add on a sheet tray with parchment. Cook for 40 minutes, flipping halfway.
  3. *Alternatively, you can cook your mushrooms on the stovetop in a pan with olive oil, if you prefer to not bake the mushrooms.
  4. In the meantime, mix your halved tomatoes and minced red onions with olive oil, lemon juice, salt and pepper and set aside.
  5. Next, make your yogurt sauce. Take 1/4th cup of greek yogurt and mix with salt and pepper, the juice of 1 lemon and 2 tablespoons of olive oil.
  6. Next, make your rice according to the package instructions and prep your lettuce and yogurt sauce. Set aside all your ingredients to assemble.
  7. When everything is done, assemble your meal: add on your rice, the mushroom shawarma, tomato salad, mint, lettuce and finish with a drizzle of yogurt sauce