Mushroom kebabs
Mushroom kebabs
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PrintIngredients
For 4
Ingredients
- 500 g halved white button mushrooms
- 1 large onions, chopped roughly in big pieces
- 1 green bell pepper, cut roughly in bigger pieces
- 1 red bell pepper, cut roughly in bigger pieces
- 4 tomatoes, cut in wedges
- 1 cup(s) of plain low fat or fat free yoghurt
- 1 tbsp of plain low fat or fat free yoghurt
- 1 tbsp garlic, freshly grated
- 1 tspb fresh lemon juice or squeeze of ½ lemon
- 1 tspb taste of Gram Masala
- 1 tspb salt
- 1 tspb paprika
- 1 tspb oil to brush the skewers while grilling
- for side: lemon slices, julienned onions and tomatoes slices
- Skewers
Mushroom kebabs Method
-
In a bowl, add yogurt, garlic, ginger, lemon juice, salt, gram masala or curry powder.
Mix well with the fork. Your basic marinade is ready. - Add halved mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well.
- Cover with plastic wrap and refrigerate for at least 1 hour. Take marinade out and rest at room temperature for 10 minutes.
- Start putting the vegetable pieces in skewers. Gently start with mushrooms as they are tender and then peppers, onion and tomato. Repeat to fill the skewer with all the vegetables.
- Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill or pan.
- Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially. Remove the foil. Cook for 3-4 minutes each side over the grill, flipping them as needed. Serve hot
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