Curried Mushroom & Courgette Kebabs with Spiced Mango Dipping Sauce

A delicious starter meal or companion for the braai. Enjoy with tasty spiced ghee basting.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Side Dish, Snack, Vegetarian Flexitarian
Cuisine French, Indian, Mediterranean, Vegetarian
Servings 6


  • 6 Soaked wooden skewers


  • 250 g portabellini mushrooms (18 similar sized portabellinis)
  • 2 red onions, cut into large cubes
  • 12 mixed courgettes / pattypans, sliced

Spiced ghee:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • ¼ cup ghee

Mango dipping sauce:

  • 1 cup fresh mango pieces
  • 1 tbsp honey
  • ¼ cup cup mango atchar
  • 1 tbsp lime juice
  • 1 tsp fresh 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.
Keyword vegetarian