Peppers, tomatoes, onions and oyster mushrooms fry in vegetable oil, adding teriyaki sauce and salt at the end.
Rinse canned beans and add to vegetables with mushrooms. Next add salsa sauce.
Put everything on pita bread. Fold the pita with an envelope in the form of a roll (22 cm long, 6 cm in diameter).
Fry shawarma on the grill on all sides until golden brown.