AIR FRYER BARBECUED MUSHROOM SHAWARMA

Ingredients

• 1 tbsp Olive oil
• 1 Garlic clove, crushed
• 1/2 tsp Smoked paprika
• 1/2 tsp Onion powder
• 2 tbsp Barbecue sauce
• A sprinkle Sea salt and freshly ground black pepper
• 500g Large mushrooms, stalk removed

TO SERVE

• 4 Flatbreads
• 150g Butterhead lettuce, leaves removed and chopped
• 200g Cherry tomatoes, quartered
• 60g Pickled red onions
• A handful Fresh mint, finely chopped

Method

1. You will need four wooden skewers soaked in cold water for 10 minutes.
2. Preheat an air fryer to 200°C.
3. Mix the olive oil, garlic, smoked paprika, onion powder, and barbecue sauce together in a large bowl. Remove the stalks from the mushrooms (freeze to make soup or stock).
4. Thread the mushroom caps onto a wooden skewer and liberally brush with the barbecue sauce mix.
5. Lay the skewers flat in the air fryer and cook for 5 minutes. Remove and brush again with the sauce, return to the air fryer, and cook for a further 5 minutes. Repeat if necessary.
6. Next, combine the garlic and yoghurt and mix together in a small bowl.
7. Warm the flatbreads in the oven and meanwhile take the mushrooms off the skewers and slice.
8. Spoon the yoghurt onto the warmed flatbreads and top with mushrooms, lettuce, cherry tomatoes, pickled red onions, and a few fresh mint leaves before serving.

COOK’S NOTE

When taking mushrooms out of the air fryer the first time - press down on the mushroom using a spatula to extract more moisture and improve the texture.