Mushroom Shawarma with Mint Yoghurt Sauce

PREP TIME: 5 Min

COOK TIME: 20 Min

SERVES: 4

Mushroom Shawarma with Mint Yoghurt Sauce
  • 2 x 200g Swiss Brown Meadow Mushrooms, sliced thickly
  • 2 x 200g Large Portobello Meadow Mushrooms, sliced thickly
  • Marinade
  • 2 garlic cloves, finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 teaspoon brown sugar
  • Zest of 1 lemon
  • ½ teaspoon salt
  • 1 tablespoon lemon or lime juice
  • 1/3 cup olive oil
  • Yoghurt Sauce
  • 1 cup Greek style yoghurt
  • 1 small garlic clove,finely diced
  • Handful fresh mint, roughly chopped
  • Generous pinch salt and cracked black pepper
  • To serve
  • Wraps or flatbreads
  • Sliced cucumber
  • Sliced tomato
  • Thinly sliced red onion
  • Sliced avocado
  • Greens
  • Mint leaves

Method

  1. Preheat oven to 200 degrees.
  2. Mix together the marinade. Place the mushrooms in a large bowl, pour over the marinade and toss until evenly coated. Lay mushrooms out evenly on a lined oven-proof tray. Bake for 20 minutes, turning once, until lightly golden.
  3. Combine all of the yoghurt sauce ingredients. Taste and season further if needed.
  4. Heat flatbreads in a dry skillet or in the warm oven.
  5. Spread flatbreads with yoghurt sauce, top with the roasted mushrooms and add fresh salad ingredients as desired.

MADE WITH

Large Portabello Mushrooms
Large Portabello
Swiss Brown Mushrooms
Swiss Brown