‘Lamb’ Shish Kebabs Recipe
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Entertaining
Main meals
Snacks
These shish kebabs are melt-in-your-mouth delicious. A perfect harmony of soft, chewy, and crispy textures, with a seasoning to write home about. Plus, it feels extra good to skewer some mushrooms instead of skewering a lamb.
You will need
Makes 5
- 500g oyster and/or pearl mushrooms
- 1 red onion, cut into chunks
- 1 teaspoon olive oil
- Sea salt and pepper, to season
Spiced yoghurt
- 250g (1 cup) dairy-free yoghurt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves, smashed and peeled
- 1 tablespoons olive oil
- 2 teaspoons dried mint
- 1 1/2 teaspoon sweet paprika
- 3/4 teaspoon salt
- 3/4 teaspoon cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cardamom
Tahini sauce
- 1/3 cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 1/2 teaspoons chopped parsley
- 1 garlic clove, minced
- 1/2 cup chopped mint, optional
- Pinch salt
Recipe: Zacchary Bird
Directions
Step 1
Place the mushrooms in a large mixing bowl and tear any significantly larger ones into similarly-sized chunks.
Step 2
Combine the spiced yoghurt ingredients in a bowl, then pour over the mushrooms. Stir to coat, using your hands if needed to make sure the mushrooms are fully covered.
Cover and marinate in the fridge for 1-12 hours (drain any excess liquid once done).
Step 3
Soak five bamboo skewers in cold water for at least 30 minutes.
Step 4
Preheat the oven to 225°C.
Step 5
Coat the red onion with the olive oil, salt and pepper.
Step 6
Alternating the marinated mushrooms and red onion, thread the ingredients onto the prepared skewers.
Place the skewers in a small roasting tin, so that the tips are resting on the rim of the tin, suspending the skewers in the air like a rotisserie spit. Bake for 45-50 minutes, using two forks either side of the skewers to lift and rotate occasionally if needed.
Step 7
Meanwhile, whisk together the tahini sauce ingredients in a bowl, then slowly whisk in 3 tablespoons of water until you have a creamy consistency.
Step 8
When the mushrooms are crispy, remove from the oven and serve with the tahini sauce, or use them to fill wraps, or add them to bowls as a meat alternative.
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Recipe: Zacchary Bird
