Tandoori Mushrooms
An easy Indian fusion tandoori with mushrooms on skewers
Ingredients
For the Tandoori
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 lemons
- 1 tsp paprika
- ½ tsp chilli powder or cayenne pepper
- 1 tsp salt
- 1 clove garlic crushed
- 1½ tsp ginger freshly grated or good store-bought prepared
- 150 g plain yoghurt
- 500 g 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
- 1 handful coriander leaves
- 1 lemon cut into wedges
Instructions
Marinade
- In a large ziplock bag, combine ground coriander, cumin, turmeric, paprika, chilli or cayenne, salt, garlic, ginger and yoghurt. Mix thoroughly.
For the mushrooms
- Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes - 1 hour.
For the kebabs
- 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.
Serving
- Serve with coriander leaves and lemon wedges.