Food consultant Heleen Meyer loves cooking with fresh ingredients and allowing the natural flavours of the produce to shine through. Her Mushroom Kebabs http://bit.ly/2Gf4EXR need to become a lunch staple in your home, great for braai days, quick suppers, vegetarian mains and meat-eater sides… and, of course, next-day-office-lunch-leftovers!
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400g mixed mushrooms of your choice, like brown, portabellini or button
12 kebab sticks (see tip)
60ml olive or avocado oil
fresh thyme leaves or a large pinch of Chinese five spice
juice of 1 lemon
black pepper to taste
extra fresh thyme sprigs to serve
1 Quarter or halve the mushrooms, making sure they are in more or less even-sized pieces so that they cook evenly and don’t need to be grilled for too long. Thread about 4 mushroom pieces onto each kebab stick.
2 Mix the rest of the ingredients together and season with pepper. Remember that no salt is needed as mushrooms have a natural salty flavour.
3 Brush the oil mixture over the kebabs until well coated.
4 Braai kebabs over medium coals for 5-10 minutes or until just cooked. Turn once or twice to ensure that the mushrooms cook evenly and brush with more of the oil mixture.
5 Sprinkle with extra thyme and serve as part of a meal with your favourite salad or side dishes.
Tips: Soak wooden kebab sticks in cold water for about 20 minutes before using to prevent them from burning over the coals. Substitute the oil with lemon-flavoured avocado oil for an extra lemony flavour. The kebabs can also be pan-fried in a large frying pan over a medium heat until golden brown and cooked through.