If you’re keeping things casual, there just has to be beer in a bottle and food on a stick! A great combination is Tandoori Mushrooms – full of robust curry flavours and smoky notes from the braai – and a Witbier like Woodstock Hazy Days, which has a gorgeous light coriander and orange character. Now pass those skewers round! #foodpairings #beer #meatandmushrooms #blendability #craftbeer #curry #braai #mushrooms


Tandoori Mushrooms

Serves 2-4

Preparation time: 15 minutes + marinade

Cooking time: 12 minutes

Difficulty: Easy



1tsp ground coriander

1tsp ground cumin

1tsp turmeric

1tsp paprika

½tsp chilli powder or cayenne pepper

1tsp salt

1 clove garlic, crushed

1½tsp ginger, freshly grated or good store-bought prepared

150g plain yoghurt

500g 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



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.