Tandoori Mushrooms

Tandoori Mushrooms


For 3

You will need...

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 0.5 teaspoon chilli powder or cayenne pepper
  • 1 teaspoon salt
  • 1 clove garlic, crushed
  • 0.5 teaspoon ginger, freshly grated or good store-bought prepared
  • 150 g plain yoghurt
  • 500 g fresh Button or Portabellini mushrooms, cleaned
  • 4 wooden skewers, soaked in water for 30 minutes
  • 2 green peppers, cut into 2,5cm squares
  • 1 onion, cut into 2cm petals
  • olive oil
  • handful coriander leaves
  • 1 lemon, cut into wedges

Tandoori Mushrooms Method

  1. In a large ziplock bag, combine ground coriander, cumin, turmeric, paprika, chilli or cayenne, salt, garlic, ginger and yoghurt. Mix thoroughly.
  2. Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes - 1 hour.
  3. Thread onto skewers, interleaving with green pepper squares and onion petals. Brush green pepper and onion with olive oil and braai the skewers, turning often, until done to your liking, about 12 minutes.
  4. Serve with coriander leaves and lemon wedges.
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