Smoky Grilled Mushroom Döner
Step 1.
Start by tearing the mushrooms into thick pieces, then slice the peppers. Tip it all into a bowl with the olive oil, smoked paprika, dried rosemary, cumin and ground coriander. Season with salt and pepper, then marinate for at least 1 hr but preferably overnight.
Step 2.
For the sauce, finely chop the mint, grate the garlic and crumble ⅔ of the feta. In a small bowl, combine the yogurt, mint, garlic, dill, white wine vinegar and feta, then season with salt and pepper. Set aside.
Step 3.
When you're ready to cook, heat the oven to 220°C or as hot as it will go. Thread the mushrooms and peppers onto skewers, then transfer to a tray and cook for 10-15 mins until charred, then flip and cook for another 10-15 mins. The timings will vary depending on your oven, so keep an eye on them.
Step 4.
Finely slice the red onion and tip into a bowl, then squeeze over the lemon. Deseed and dice the tomatoes and shred the lettuce, then add both to the same bowl. Toss with the sumac and set aside.
Step 5.
Toast the pitta and fill with the sauce, grilled veg and red onion salad. Top with the remaining feta and get stuck in.
Step 1.
Start by tearing the mushrooms into thick pieces, then slice the peppers. Tip it all into a bowl with the olive oil, smoked paprika, dried rosemary, cumin and ground coriander. Season with salt and pepper, then marinate for at least 1 hr but preferably overnight.
Step 2.
For the sauce, finely chop the mint, grate the garlic and crumble ⅔ of the feta. In a small bowl, combine the yogurt, mint, garlic, dill, white wine vinegar and feta, then season with salt and pepper. Set aside.
Step 3.
When you're ready to cook, heat the oven to 220°C or as hot as it will go. Thread the mushrooms and peppers onto skewers, then transfer to a tray and cook for 10-15 mins until charred, then flip and cook for another 10-15 mins. The timings will vary depending on your oven, so keep an eye on them.
Step 4.
Finely slice the red onion and tip into a bowl, then squeeze over the lemon. Deseed and dice the tomatoes and shred the lettuce, then add both to the same bowl. Toss with the sumac and set aside.
Step 5.
Toast the pitta and fill with the sauce, grilled veg and red onion salad. Top with the remaining feta and get stuck in.
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