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 1/8 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

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