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If using an oven, set it to 200°C (180°C fan). If using a grill, heat it to medium-high.
In a large bowl, combine the portobello mushrooms with olive oil, smoked paprika, cumin, minced garlic, lemon zest, lemon juice, salt, and pepper. Toss well to ensure each mushroom is evenly coated.
Thread the seasoned mushrooms onto metal skewers, packing them snugly but not too tight. This helps them cook evenly.
If roasting, place the skewers on a baking tray and cook for 20-25 minutes, turning halfway through. If grilling, cook for 10-12 minutes, turning occasionally, until the mushrooms are charred and tender.
While the mushrooms cook, mix the crushed garlic with lemon juice and let it sit for 5 minutes to mellow. Letting the garlic sit in lemon juice helps soften its sharpness. Stir the garlic-lemon mixture into the mayonnaise, then add the oregano. Season with a pinch of salt.
Warm your flatbreads or pitas. Slide the grilled mushrooms off the skewers, then pile them onto the bread. Drizzle generously with the garlic mayonnaise and as much chilli sauce as you can handle.
Enjoy with a side of pickled vegetables and shredded lettuce and cabbage for a fresh contrast.