Lion's Mane “Chicken” Kebab Wrap

Procedure:

1. Prepare the sumak onions:
   • Cut the red onion into thin slices and place in a bowl. Add sumac, lemon juice and a pinch of salt. Mix well and leave the onions to marinate for at least 10 minutes.
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2. Make the garlic yogurt and tahini sauce:
   • In a small bowl, mix yogurt with squeezed garlic, salt and pepper. Set aside.
   • In another bowl, mix the tahini with the lemon juice, water and honey until smooth and creamy. Adjust the consistency with a little extra water if necessary.
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3. Fry the Lion's Mane mushrooms:
   • Tear the Lion's Mane mushrooms into large chunks with your hands. Heat a frying pan over medium heat and add olive oil or butter.
   • Place the mushrooms on the pan and press them down with a spatula to squeeze out the water. Let them fry for 4-5 minutes, until they begin to take on color.
   • Add crushed garlic and let it fry for 1 minute until the fragrances are released. Add butter for brushing and sprinkle with kebab seasoning. Turn the mushrooms often so that they become evenly seasoned and crispy at the edges.
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4. Toast the flatbreads:
   • Toast the flatbreads on a dry pan until lightly golden and crispy.
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5. Assemble the kebab wrap:
   • Place the toasted flatbreads on plates. Spread the fried Lion's Mane mushrooms over the loaves. Top with the marinated sumak onions, a good spoonful of garlic yogurt and a drizzle of tahini sauce. Garnish with fresh coriander or parsley and cherry tomatoes if you want to add a little extra freshness.
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6. Serve and enjoy:
   • Serve immediately while the kebab wrap is hot and juicy. This recipe really brings out the flavor in a new way!