Grilled Mushroom Turkish Kebab




  • 8 White Flat Mushrooms
  • ½ cup olive oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 2 cloves garlic, crushed
  • 1 lemon, zest & juice
  • 1 large or 2 std sized skewers
  • ½ cucumber, finely chopped
  • 1 punnet cherry tomatoes, finely chopped
  • 1 cup hummus
  • 4 flat bread wraps


  1. Clean the mushrooms and if necessary, trim the stems so that they're flush with the outer rim of the mushroom cap. Place them on a large plate, tray or dish.
  2. Mix the olive oil, coriander, cumin, garlic, lemon zest & juice together in a small bowl and then completely coat the mushrooms top and bottom. Marinate for at least 30 minutes, or in the fridge overnight.
  3. Thread the mushrooms onto one large skewer or two standard sized skewers.
  4. Heat your BBQ or hot plate over a medium high heat. Cook the skewers for 25 - 30 minutes, brushing with extra oil as needed and turn regularly until golden brown and lightly charred on all sides. Remove from the heat and set aside.
  5. Brush your flat breads lightly with oil and heat on the grill until warmed through and golden. Spread each wrap with hummus and sprinkle over the tomatos and cucumber.
  6. Using a sharp knife, thinly carve the mushrooms off the skewers and place on the wraps before rolling up and serving.