A mushroom kebab that has all the smoky flavours of a takeaway doner, but is totally meat-free? Yes, please!
Preheat the oven to 200°C, fan 180°C, gas 6. Line a large roasting tray with baking paper, remove the stalks from the mushrooms and place them on the tray.
Whisk together the garlic granules, ground coriander, cinnamon, smoked paprika, salt and vegetable oil with the juice of ½ lemon. Drizzle this over the mushrooms and toss to coat.
Sit the mushrooms stalk-side down and cover with another sheet of baking paper. Weigh down the mushrooms with another empty baking tray and roast for 30 minutes.
Meanwhile, finely dice the tomatoes and cucumber and finely slice the red onion. Mix with the zingy lemon juice and season well. Set aside.
When the mushrooms are roasted, remove from the tray and thread them onto a chopstick or skewer, placing the larger mushrooms at the base. Return them to the tray and drizzle with the maple syrup. Roast again for 15 minutes.
Halve each kebab wrap and warm in a griddle pan. When the smoky mushrooms are ready, transfer to a board, hold the tip of the skewer and using a sharp knife, thinly slice the mushrooms like a kebab.
Spread each wrap with some houmous, then pile on the tomato salad for crunch followed by the sliced mushrooms. Drizzle the kebabs with the yogurt or aioli, if using, and chilli sauce to taste.