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.