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–+ servings
Mushroom Souvlaki with Air Fried Za'atar Flatbread

Mushroom Souvlaki with Air Fried Za'atar

Mushroom Souvlaki with Air-Fried Za'atar is a delightful and savoury dish that pairs the tender, marinated mushrooms with the vibrant spices of the Mediterranean. The mushrooms are skewered and infused with a zesty blend of garlic, lemon juice, and olive oil, creating a mouthwatering flavor profile.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Culinary Collection
Cuisine Greek
Servings 4

Ingredients
  

​​For the tzatziki

  • 250 g plain Greek style yoghurt
  • 1 medium Mediterranean cucumber
  • 1 tbsp olive oil
  • 2 tbsp fresh mint chopped
  • 1 clove garlic finely grated
  • 1 tbsp lemon juice
  • ½ tsp salt 

For the flatbread

  • 250 g plain Greek style yoghurt 
  • 150 g self-raising flour 
  • 1 tsp salt

For the mushrooms

  • 500 g mixed cultivated mushrooms
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • Wooden or metal skewers 

To serve

  • 1 red onion sliced thinly
  • Fresh dill fronds
  • Za’atar
  • Olive oil for cooking
  • Salt and pepper to taste 

Instructions
 

For the tzatziki

  • In a medium-sized bowl whisk together all the ingredients. 
  • Taste to adjust seasoning. 
  • Set aside in the fridge until serving.

For the flatbread

  • Combine yoghurt, flour and salt in a bowl and mix well. 
  • Place on a lightly floured surface and knead until it comes together. 
  • Divide the dough into 4. 
  • Gently press and stretch each piece into a flatbread. 
  • Drizzle a generous amount of olive oil onto a baking tray and sprinkle with a quarter of the za’atar. 
  • Coat the flatbread on both sides with the olive oil and za’atar. 
  • Repeat with the remaining three. 
  • Air fry for 10 minutes at 199˚C, rotating halfway through until deeply golden.

For the mushrooms

  • Cut mushrooms into similar-sized chunks. 
  • Portabellinis can be left whole and larger portabellos can be quartered. 
  • In a bowl combine the mushrooms, seasoning, lemon juice and a drizzle of olive oil. 
  • Toss well to coat and allow to marinade for about 30 minutes. 
  • Thread mushrooms onto skewers. 
  • Braai them or cook on a hot griddle pan until just tender and juicy. 
  • Serve mushrooms on the flatbread with a generous swish of tzatziki. 
  • Add a few slices of red onion and dill fronds. 
  • Finish with a little extra za’atar and enjoy!