Mushroom Shawarma with Mint Yoghurt Sauce
PREP TIME: 5 Min
COOK TIME: 20 Min
SERVES: 4
- 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
- Preheat oven to 200 degrees.
- 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.
- Combine all of the yoghurt sauce ingredients. Taste and season further if needed.
- Heat flatbreads in a dry skillet or in the warm oven.
- Spread flatbreads with yoghurt sauce, top with the roasted mushrooms and add fresh salad ingredients as desired.
MADE WITH