Tandoori Mushrooms

An easy Indian fusion tandoori with mushrooms on skewers
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Course Braai, Culinary Collection
Cuisine Indian, South African
Servings 4 kebabs


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
  • 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



  • 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.


  • Serve with coriander leaves and lemon wedges.
Keyword braai