Place the spices, preserved lemon, olive oil, salt and lemon juice in a bowl and whisk to combine. Add the mushrooms to the spice mixture and toss to ensure the mushrooms are well coated. Cover with plastic wrap and refrigerate for 30 minutes.
Thread 2 mushroom halves onto a skewer, add a piece of fig and add another 2 mushrooms. Repeat with the remaining mushrooms and figs.
Preheat a frying pan or grill pan over a high heat and cook for 5 to 7 minutes, or until lightly charred on each side, and the mushrooms are cooked through.
Serve in flat breads, with a dollop of hommus and salad.
Try not to fret if the mushrooms look quite blackened, as this will be from the spices, and actually adds to the flavour.