Getting all excited for a fun-filled family braai this weekends, with a slightly healthier twist… Mushroom and Lamb Shish Kebabs https://bit.ly/2RYEFZ2. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #Spring #fakeaway #shishkebabs #kebabs #lamb

 

 

Mushroom and Lamb Shish Kebabs

Serves 4 – 6

 

Ingredients

5ml oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

250g Portabellini mushrooms, finely chopped

250g lamb mince

5ml ground cumin

5ml ground coriander

1 egg, beaten

50g fresh white breadcrumbs

flour, to coat

bamboo skewers, soaked in warm water

10ml olive or oil

TO SERVE

flatbreads or pita breads

tzatziki or hummus

tomato and onion salsa

fresh coriander

 

Method

1 Heat the oil in a pan and fry the onion and garlic over a low heat for 4-5 minutes. Add the mushrooms and cook for 3 minutes.

2 Allow to cool and transfer the mixture to a mixing bowl. Add the mince, cumin, coriander, egg and breadcrumbs and mix well.

3 With floured hands, shape spoonfuls of the mixture into sausage shapes and thread onto bamboo skewers. Lightly brush the kebabs with oil and fry, grill or cook on a braai for 3-4 minutes per side, or until done. Serve the shish kebabs with flatbreads, tzatziki, salsa and fresh coriander.