It’s always nice to have a vegetarian option at a braai, and these no-fuss Mushroom Kebabs really do the trick – packed with flavour and easy to prepare in advance. Try one yourself, you may just pass up the meat! #friendsandfamily #eatmoremushrooms #freshmushrooms #blendability #vegkebabs #vegetariankebabs #mushroomkebabs #braaing

Mushroom Kebabs

Serves 4



1 cup plain low fat or fat free yoghurt

1tbsp garlic, freshly grated

1tbsp ginger, freshly grated

1tbsp fresh lemon juice

1tbsp salt

1tbsp garam masala or curry powder

1tbsp paprika

500g halved white button mushrooms

1 green bell pepper, cut roughly into big pieces

1 red bell pepper, cut roughly into big pieces

1 large onion, chopped roughly into big pieces

4 tomatoes, cut into wedges

1tbsp oil to brush the skewers while grilling



1 In a bowl, combine yoghurt, garlic, ginger, lemon juice, salt, garam masala or curry powder and paprika. Mix well with a fork.

2 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, then remove from fridge and rest at room temperature for 10 minutes.

3 Thread the vegetable pieces onto wooden skewers that have been soaked in water for 30 minutes. Gently start with mushrooms as they are tender and then peppers, onion and tomato. Repeat to fill the skewers with all the vegetables.

4 Heat the braai or a grill pan to high. Brush the grill with oil and place the skewers on the grill or pan. Cover with foil to steam for 8 minutes. Remove the foil and cook for 3-4 minutes each side over the grill, flipping as needed. Serve hot