SAMFA – Portabello Shawarma
Serves 4
Ingredients:
- Mushrooms:
- 8 large portobello mushrooms
- 1 tsp sumac
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp dried oregano
- 3 Tbsp olive oil
- 3 Tbsp lemon juice
200g double cream plain yoghurt
1 garlic clove, finely grated
Sumac salt:
1 Tbsp sumac
1 Tbsp flaky sea salt
To serve:
100g feta, crumbled
½ red onion, sliced finely
4 large pita breads
Shredded lettuce
Large pickles / gherkins, sliced
Olive oil, for cooking
Salt and pepper, to taste
Method:
Preheat braai to a medium high heat.
Combine all the mushroom seasoning ingredients into a spice paste mix.
Brush all over the mushrooms.
Thread the portabellos onto a large metal skewer.
Place on the braai and cook, rotating often, until the mushrooms are tender and charred on all sides.
Whisk yoghurt and garlic together.
Mix sumac and salt together.
Just before the mushrooms are cooked, place pitas onto the braai and toast lightly.
Serve the mushroom shawarma by slicing it thinly off the skewer.
Serve onto braaied pitas swished with garlic yoghurt and top with lettuce, red onion, feta and pickles. Sprinkle everything with sumac salt and enjoy!