Oyster mushroom kebab with spicy marinade

Step 1/5

• 125 g red cabbage
• 1 scallions
• 1 tbsp olive oil
• salt

• 1 bowl
• 1 knife

Wash the red cabbage for the filling, cut into very fine strips and place in a bowl. Wash the scallions, remove the root ends and cut the stalks diagonally into fine rings. Knead both together with 2 tbsp oil and a little salt. Set aside.

Step 2/5

• 200 g full-fat Greek yogurt
• ½ tsp lemon juice
• ¼ tsp maple syrup
• ½ garlic
• salt

• 1 grater

To make the yogurt-garlic sauce, peel and grate the garlic. Mix with the Greek yogurt, lemon juice, maple syrup and 1/2 tsp salt and season to taste. Also set aside.

Step 3/5

• 250 g oyster mushrooms
• 1 garlic
• 2 olive oil
• ½ tsp ground cumin
• 1 tsp sweet paprika powder
• ½ tbsp maple syrup
• ½ tsp baharat spice mix
• salt

Clean the oyster mushrooms and tear into smaller pieces as desired. However, the pieces should not be too small for the typical kebab character. For the marinade, peel and grate the garlic. Mix with the olive oil, cumin, baharat spice mix, paprika powder, maple syrup and salt and season to taste.

Step 4/5

• 1 olive oil
• salt

• 1 nonstick pan

Heat 2 tablespoons of olive oil in a non-stick pan and fry the mushrooms for 8-10 minutes until crispy on all sides, then season with salt. Add three quarters of the marinade and stir in. Continue to fry carefully and allow the mushrooms to caramelize slightly, taking care not to burn them.

Step 5/5

• 2 flatbreads (small)

Cut the bread open to create kebab pockets. If necessary, toast in the oven first. Spread a thin layer of the bread with yoghurt sauce. Fill with salad and warm mushroom kebab. Drizzle with more yoghurt sauce and some of the remaining marinade and serve.

Enjoy your meal!