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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