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Mushroom Shawarma with Yogurt-Tahini Sauce
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon salt plus ⅛ teaspoon, divided
  • 1 pound portobello mushrooms, stemmed, gills removed, halved and sliced (see Tip)
  • 1 medium red onion, halved and sliced
  • ½ cup low-fat plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 4 pitas, warmed
  • 1 cup chopped romaine lettuce
  • 1 cup chopped tomatoes
  • ½ cup cilantro leaves
Steps
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