This Mushroom Shawarma recipe takes you back to travels around the world, sampling delicious street food. It combines portobello mushrooms with vibrant spices and fresh ingredients, served in warm flatbreads.
1: Add the cumin, cinnamon, smoked paprika, onion powder, salt, pepper, thyme leaves, and 3 tbsp of olive oil to a bowl. Stir to combine.
2: Brush the sauce all over the portobello mushrooms. Heat a splash of olive oil in a pan on medium heat, then add the mushrooms and fry for 4-6 minutes on each side or until slightly charred. Brush any leftover marinade over the mushrooms while they cook.
3: Warm the flatbreads for a minute or two in the oven and slice the mushrooms. Combine the garlic and yoghurt in a small bowl.
4: Spoon the garlic yoghurt inside the flatbreads and top with the lettuce, fried mushroom, cherry tomatoes, pickled red cabbage, and a few fresh mint leaves.
5: Drizzle over some hot sauce and eat!
