MUSHROOM ASADA GYRO WITH AVOCADO, PINEAPPLE, JALAPEÑO & CORIANDER
With this recipe, take into account the amount of time the MUSHROOMS need to marinate before searing on the grill. Make sure to brush the mushrooms with some extra marinade while they are on the grill to create some extra smoke … it’s all in the marinade!
SERVES 6
500 g black mushrooms
6 pita breads
2 avocados, mashed
1 cup cubed pineapple
2 jalapeños, seeded and chopped
Fresh coriander
1 lime, cut into quarters
FOR THE MARINADE
Juice of 2 limes
½ cup extra virgin olive oil
4 spring onions, finely chopped
⅓ cup tamari
1 clove garlic, finely chopped
½ tsp ground cumin
½ tsp ground coriander
2 Tbsp honey
1. Mix all the ingredients for the marinade together until the honey has dissolved. Pour the marinade into a zip lock bag and add the mushrooms.
2. Mix until the mushrooms are coated with marinade, then place in the fridge and marinate for at least 2 - 12 hours, the longer the better.
3. Remove the mushrooms from the bag and place on a clean braai grid over medium coals and cook for 6 - 8 minutes, turning every 2 minutes.
4. Once the mushrooms are almost ready, brush the pitas with olive oil and place on the grid to heat up.
5. Remove the mushrooms and pitas and set aside to cool for a couple of minutes. Cut the mushrooms into strips.
6. Start with a scoop of avocado on the top of each pita, followed by some mushrooms, pineapple pieces and then some of the jalapeños.
7. Finish off with a sprinkle of coriander and a squeeze of lime.