Move over late-night kebab. This fakeaway is fast, flavoursome – and meat-free

These mushroom pitas have the flavours of shawarma, minus the shaved meat.James MoffattThese shawarma-spiced mushroom pitas bring all the bold, smoky flavour of your favourite street food – straight from your own kitchen. Packed with juicy mushrooms, punchy quick-pickled cabbage and creamy hummus, it’s a fast, fresh and satisfying vegetarian twist on the late-night meat dish.Ingredients¼ red cabbage 6 store-bought pickled green chillies, plus ¼ cup pickling liquid2 tsp caster sugar¼ cup extra virgin olive oil 800g mixed mushrooms2 garlic cloves 2 tsp Baharat spice mix (see note)1 tsp cumin seeds2 tbsp lemon juice1 tbsp maple syrup1 cup store-bought hummus 4 zaatar pita breads¼ cup mint leaves MethodStep 1Finely shred the cabbage on a mandolin or use a sharp chef’s knife to slice it as thinly as possible. In a bowl, combine the pickling liquid from the chillies with the sugar and a pinch of salt, stirring until the sugar and salt dissolve. Add the cabbage and toss well to combine. Set aside to pickle.Step 2Thickly slice the mushrooms. Heat the oil in a large non-stick frying pan over high heat. Add the mushrooms to the pan, season with salt and pepper, and cook for 8 minutes or until mushrooms soften and start to caramelise. Step 3Crush the garlic and add it to the pan with the Baharat spice and cumin seeds and cook for 1 minute. Add the lemon juice and maple syrup and toss to combine.Step 4Spread the hummus over the pita breads. Top with the mushrooms, pickled cabbage and chillies. Serve with mint leaves.Note: Baharat spice mix, also known as Lebanese seven spice, is a blend of warm, aromatic spices such as cinnamon, allspice, cumin and black pepper. You can find it in the spice aisle at supermarkets and Middle Eastern grocers.The best recipes from Australia's leading chefs straight to your inbox.Sign up