Oyster mushroom kebab sandwich with garlic sprouts

4 people - 20 minutes

4-8 (wholemeal) pitas or flatbreads
80 g garlic sprouts
1/2 cucumber, sliced or diced
1 handful cherry tomatoes, halved

For the oyster mushroom kebab
600 g oyster mushrooms
1 clove of garlic, pressed
2 tsp ground cumin
2 tsp paprika powder
1/2 tsp cayenne pepper
3/4 tsp salt
1/2 tsp black pepper
Olive oil

For the garlic sauce
100 ml (vegetable) yoghurt
2 tbsp (vegetable) mayonnaise
1-2 cloves of garlic, pressed
1/2 tbsp lemon juice
1/4 tsp salt
2 tbsp fresh chives, finely chopped

Tear or cut the oyster mushrooms into coarse strips. In a large bowl, mix the herbs and pressed garlic with 2-3 tablespoons of olive oil. Toss the oyster mushrooms in this. Heat some olive oil in a large frying pan or wok on the stove and fry the oyster mushroom strips for 10 minutes until golden brown and crispy. Warm the bread according to the instructions on the packet. Meanwhile, make the garlic sauce by mixing all the ingredients together. If necessary, season with more garlic, lemon juice, chives, pepper and/or salt. Fill the pitas generously with the oyster mushroom kebabs, garlic sprouts, some cucumber slices and some cherry tomatoes. Serve with the garlic sauce.