Mushroom Shawarma

Ingredients

• 12-16 oyster mushrooms
• 12-16 dried shiitake, soaked in warm water for 30 minutes and drained
• 4 khaboos bread
• 1 cup yogurt
• 1½ teaspoons paprika powder
• Crushed black peppercorns to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon all spice
• Salt to taste
• ½ lemon
• 2 tablespoons olive oil + for drizzling
• 8 tablespoons hummus
• Pickled veggies as required
• Aioli as required

Method

1. Take yogurt in a bowl, add paprika powder, crushed black peppercorns, onion powder, garlic powder, all spice, salt, squeeze the juice of lemon directly into it and add olive oil and mix well.
2. Take oyster mushrooms and shiitake mushrooms in a large bowl. Add the yogurt mixture, salt and crushed black peppercorns and mix well. Set aside to marinate for 1 hour.
3. Thread the two mushrooms alternately evenly onto 4 satay sticks.
4. Heat olive oil in a non-stick grill pan, and place the satay sticks in it and grill on high heat for 2-3 minutes. Turnover and continue to grill on high heat for 2-3 minutes.   
5. Heat the khaboos bread over direct heat till well heated up. 
6. Shred the grilled mushrooms.
7. Place each khaboos bread on a worktop, spread 2 tablespoons hummus on it, arrange some pickled veggies, add a generous portion of mushroom mixture and spread it evenly in the centre. Drizzle some aioli and tightly roll the bread.  
8. Halve each roll, arrange them on a serving platter and serve.