Mushroom Shawarma

Method

1. Add the cumin, cinnamon, smoked paprika, onion powder, large pinches of salt and 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 a 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. Tip: push down on the mushrooms using a fish slice while they cook to extract more moisture and improve the texture.
3. Warm the flatbreads for a minute or two in the oven and slice the mushrooms. Next combine the garlic and yoghurt in a small bowl, then 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. Finally, drizzle over some hot sauce and eat!