---
title: Vegan Shawarma-Spiced Portobello Skewers
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-shawarma-spiced-portobello-skewers-64ad6fe29629eec88a416c4f
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Sesame]
tags: [New, Vegan, Calorie Smart, Veggie, Sodium Smart]
rating: 3.5
rating_count: 455
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the shawarma spice blend, though some found it too mild.
  - theme: Sauce
    text: The lemony hummus sauce was a hit; try marinating veggies beforehand.
image: "https://images.recipes.furrysalamander.com/vegan-shawarma-spiced-portobello-skewers.avif"
---
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Place @wooden skewers{6%unit} in a shallow dish and cover with water to soak.

Using the tip of a spoon, remove and discard black gills from undersides of @portobello mushrooms{8%oz}; trim any large stems if necessary. Cut mushrooms into 1-inch pieces. Core and cut @green bell pepper{1%unit} into 1-inch pieces. Halve, peel, and cut @red onion{1%unit} into 1-inch-thick wedges, then halve wedges crosswise. Trim @green beans{6%oz} if necessary. Zest and quarter @lemon{2%unit}.

In a #large bowl{}, combine mushrooms, bell pepper, and onion with a large drizzle of @cooking oil{2%tbsp} and half the @shawarma spice blend{1%unit}. Season with @salt{1%tsp} and @black pepper{1%tsp}; toss to coat.

Thread each skewer with 3-6 veggie pieces, alternating between veggies.

Arrange veggie skewers on a #baking sheet{}; roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, in a #small pot{}, combine @jasmine rice{½%cup}, @water{1¼%cups}, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ~{15%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%minutes}.

Meanwhile, in a #medium bowl{}, whisk together @hummus{4%oz} and juice from one lemon wedge.

Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Fluff rice with a fork; stir in juice from two lemon wedges 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.