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Mushroom Kebabs
Serves 2
Ingredients
1 cup plain low-fat or fat-free yoghurt
1 tbsp ginger, freshly grated
1 tbsp garlic, freshly grated
1 tbsp fresh lemon juice
1 tbsp garam masala, or more to taste
1 tsp salt
1 tsp paprika
500g White Button mushrooms, halved
1 large onion, cut roughly into big pieces
1 green bell pepper, cut roughly into big pieces
1 red bell pepper, cut roughly into big pieces
4 tomatoes, cut into wedges
wooden skewers, soaked in water for 30 minutes
1 tbsp oil, to brush the grill
TO SERVE
lemon wedges and micro herbs
Method
1 In a large bowl, combine the yoghurt, ginger, garlic, lemon juice, garam masala, salt and paprika. Mix well with a fork. Add the halved mushrooms, onion, bell peppers and tomato wedges. Mix lightly to coat all the vegetables well in the marinade. Cover with plastic wrap and refrigerate for at least 1 hour.
2 Remove marinating vegetables from fridge and rest at room temperature for 10 minutes before threading the vegetable pieces onto the skewers, working carefully and gently. Start with mushroom, then pepper, onion and tomato. Repeat to fill the skewers with all the vegetables.
3 Heat the grill or a skillet pan to high, or prepare the coals on a braai. Brush the grill, pan or braai grid with a little oil and place the skewers on top. Cover with foil and allow the veggies to steam for 8 minutes. Remove the foil and return the skewers to direct heat for 3-4 minutes each side, turning as needed, to char the outsides. Serve hot with lemon wedges and micro herbs.