Mushroom Kebab with Garlic Dip

Difficulty 3/5

Prep: 20 min + 25 cooking . Serves : 2-4.  Recipe by Vegelizious.

  • -Pita bread :
  • -225 g flour
  • -135 ml water
  • -7 g  dried yeast
  • -1 tbsp olive oil
  • -1 tbsp sugar
  • -1 pinch salt
  • -Filling :
  • -1 kg mushrooms
  • -4 tbsp soy sauce
  • -1 tsp smoked paprika powder
  • -1 tsp paprika powder
  • -1 tsp cumin
  • -1 pinch cayenne pepper
  • -Garlic sauce :
  • -250 g natural yoghurt
  • -60 g Aïoli
  • -Toppings :
  • -½ cucumber
  • -¼ cabbage
  • -2 tomatoes
Mushroom Kebab with Garlic Dip

  1. 1Mix the dried yeast with some of the water and the sugar. Let sit for 10 minutes. Add the flour, olive oil and remaining water and knead into a firm dough. Last, add the salt.
  2. 2Divide the dough into 4 equal pieces and shape into balls. Roll out the balls into 1-2 cm thick pita breads. Put the pit breads on a baking tray with baking paper and let rise for 30 minutes.
  3. 3Preheat the oven to 220 C and bake the pita breads for 5 minutes. They should be slightly golden-brown on top.
  4. 4Meanwhile, cut the mushrooms into very thin slices. Heat some olive oil in a pan and fry the mushrooms for 20 minutes on medium heat. Mix the soy sauce with the spices and pour over the mushrooms and fry for another 3 minutes.
  5. 5For the sauce, mix the yoghurt with the Aioli sauce.
  6. 6Cut the cucumber, cabbage and tomatoes into slices.
  7. 7Now build your “Döner”: cut the pita bread open, add vegetables, the mushroom and a lot of garlic sauce.
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