Halloumi mushroom shawarma with ponzu in pitta bread

Dissolve the yeast and sugar in water. Add the salt and flour and knead briefly into a smooth dough. Cover and let stand at room temperature for about 30 minutes. Coat the dough with a little olive oil, fold several times and let stand for another 30 minutes. Repeat this process three more times. Divide the dough into portions weighing of about 150 g each and shape into balls. Let the dough balls rise again for about 30 minutes. Knead the balls with your hands from the inside out and, adding a little flour, shape them into flatbreads (ø approx. 28 cm). Fry them in a pan with a little olive oil over a medium heat for 3–4 minutes on each side. They should be lightly browned but remain soft.

Marinate the halloumi and mushrooms with the Kikkoman Lemon Ponzu, maple syrup, paprika powder and cumin for at least 30 minutes. Then thread the mixture onto shashlik skewers uniformly. Roast the skewers in the oven at approx. 220 °C (fan) for 10-15 minutes until nicely browned and serve.

For the salad, massage the red cabbage with the salt, sugar, vinegar and olive oil.

For the sauce, mix the garlic with the yoghurt, tahini and lemon juice and season to taste with the salt and pepper.

To serve, coat each pita bread with the yoghurt sauce. Top with the red cabbage salad, chilli peppers, onions and tomatoes. Place a skewer on top and serve topped with the dill and sumac.