2 servings
15 minutes preparation time
45 minutes cook time
Ingredients
For the mushrooms;
- 200g button mushrooms
Marinade;
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp balsamic syrup
- 1 tsp oregano
- 1 tsp garlic granules
- 1 tsp ground cumin
- 1 tbsp smoked paprika
- 2 tbsp sun dried tomato paste
- Sea salt
Za’atar yogurt flatbread
- 200g self raising flour
- 150g plant based natural yogurt
- Big pinch sea salt
- 2 tbsp extra virgin olive oil
Toppings;
- 2 tbsp extra virgin olive oil
- 4 tbsp Za atar
- Sea salt flakes
To make the tzatziki;
- 1 cucumber grated
- 120g yogurt
- 2 tbsp chopped dill
- 2 tbsp chopped fresh mint
- Juice 1/2 lemon
- 1 clove garlic minced
- 1/2 tsp sea Salt
- Twist black Pepper
- 1 tbsp extra virgin olive oil
Toppings;
- Sliced red onion
- Dill
- Any remaining marinade
Directions
For the mushrooms;
- Add all the marinade dressing ingredients to a large bowl and mix to combine.
- Transfer the mushrooms to the bowl and toss to coat throughly.
- Now skewer the mushrooms (3-4 skewers) and set aside on a baking tray.
- Allow to marinate for 30 minutes (more if you can).
- Pre heat your oven to 180c.
- Bake the skewers for aprox 20 minutes until cooked.
To make the tzatziki;
- Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl
- Add all the other ingredients and mix well.
- Really nice with a drizzle of olive oil on top.
To make the flatbreads;
- In a large bowl, add the flour, yogurt, olive oil and salt.
- Stir to combine until it comes together then transfer to a floured board.
- Knead for a few minutes until you get a springy dough.
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into 2 large or 4 small then roll out the first flatbread.
- Pop it on the griddle pan and allow to cook and char a little on that side.
- Drizzle the top with olive oil and sprinkle on lots of za’atar. Flip to cook to on the other side.
- Repeat.
To serve;
- Top the flatbread with tzatziki, the mushroom kebabs, any remaining marinade, fresh dill and sliced red onion