Mushroom Shawarma with Mint Yoghurt Sauce

2 x 200g Swiss Brown Meadow Mushrooms, sliced thickly
2 x 200g Large Portobello Meadow Mushrooms, sliced thickly 

Marinade
2 garlic cloves, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 teaspoon brown sugar
Zest of 1 lemon
½ teaspoon salt
1 tablespoon lemon or lime juice
1/3 cup olive oil

Yoghurt Sauce
1 cup Greek style yoghurt
1 small garlic clove,finely diced
Handful fresh mint, roughly chopped
Generous pinch salt and cracked black pepper

To serve
Wraps or flatbreads
Sliced cucumber
Sliced tomato
Thinly sliced red onion
Sliced avocado
Greens 
Mint leaves