Start by cutting the top off your garlic, drizzle with oil and salt, wrap in foil and add to the oven for 20-30 mins.
Chop and mix together all your cucumber salsa ingredients.
Blanche your mushrooms for 5 mins in boiling water then get them out and pat them dry.
Add them to a bowl with all the mushroom shawarma seasoning and pastes until fully coated.
Add them to 2 skewers, then grill them on the bbq or wack them in an oven for 20 mins until slightly charred.
Get the roasted garlic out the oven, mix it together with the rest of the sauce ingredients.
Toast off your pita, load on the cucumber salsa, then the sliced up mushroom and top with the roasted garlic yoghurt and some hot sauce and enjoy!!
