250g portabellini mushrooms (18 similar sized portabellinis)
2red onions, cut into large cubes
12mixed courgettes / pattypans, sliced
Mango dipping sauce:
1cupfresh mango pieces
¼cup cup mango atchar
1tspfresh ginger, grated
Salt and pepper, to taste
Fresh mint, for serving
- If using wooden kebab skewers, soak them in water for a few hours or overnight before preparing the kebabs.
Using a blender, combine all the dipping sauce ingredients and blend. Taste for seasoning and then pour into a bowl and set aside. This can be made ahead of time and left in the fridge.
Alternating between the mushrooms, onions and courgettes, skewer the veggies onto the soaked kebab sticks.
In a small pan combine all the spiced ghee ingredients and sauté on low for 2-3 min or until spices become fragrant. Be careful not to burn the spices. Using a pastry brush, brush the kebabs with the spiced ghee.
Cook the kebabs on the braai, basting them with the remaining spiced ghee and turning often, until the mushrooms are just cooked though and can easily be pierced by a knife tip.Serve the kebabs with the mango dipping sauce and a sprinkle of fresh mint.