Mix all the ingredients, except the mushrooms/tempeh in a bowl and mix well.
If using portobello mushrooms, thinly slice them. Put them in a baking pan.
If using tempeh, cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil for 10-15 minutes. This removed any bitter taste from the tempeh. Remove tempeh, and after it has cooled slice it into ¼ inch slices.
Add the spice mix to the pan with the mushrooms/tempeh. Using your hands massage the mixture into the mushrooms/tempeh so they are well coated.
You can allow it to sit while you prep any toppings/sides, but you don’t have to marinate it too long. About 5-10 minutes while you clean up works great too.
Bake for 35-40 minutes or until golden brown and beginning to crisp at the edges. You may want to mix the slices up part way through.
Once it is done, warm your pita in the oven for 3-5 minutes to make it more pliable and easy to eat.
Assemble and serve!
Notes
This is my version of shawarma, there are some flavors in some traditional versions we don’t love so I created it based on the spices we liked.
If you do not love the cinnamon and clove flavor then I’d suggest using on the lower end. They are required to get a more traditional flavor, but it’s up to you how much you want in. I only like a little of them for a hint of flavor.
If you use the tempeh, you will need some broth to bake it so it doesn’t dry out. I’d start with ½ cup and add more as it baked if you see it getting dry. A little oil helps too.
The nutrition facts are for the base recipe only, they will change depending on the toppings you use.