Shawarma-style mushrooms

Name: Grilled vegetarian mushroom skewers recipe
Yield: 6
Ingredients: 400g pearl mushrooms; 300g large oyster mushrooms; 160ml vegetable oil; 40.00 ml dried oregano; 40.00 ml fresh thyme; 40.00 ml sweet paprika; 40.00 ml onion powder; 40.00 ml ground coriander; 40.00 ml freshly ground black pepper; 280g yoghurt; 40.00 ml store-bought chilli garlic sauce; Lemon wedges, to serve

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by Tracey Pattison

Delicious Team

Apr 18, 2024

These flavoursome mushroom skewers make the ultimate meat-free barbecue option. Packed with vibrant spices, they're an easy vegetarian meal idea that you can make for dinner or lunch.

400g pearl mushrooms
300g large oyster mushrooms
2/3 cup (160ml) vegetable oil
2 tbs dried oregano
2 tbs fresh thyme leaves
2 tbs sweet paprika
2 tbs onion powder
2 tbs ground coriander
2 tbs freshly ground black pepper
1 cup (280g) Greek-style yoghurt
2 tbs store-bought chilli garlic sauce
Lemon wedges, to serve

Method

1.

Tear mushrooms into large clusters, then thread onto 12 metal skewers. Transfer to a large baking tray lined with baking paper.
2.

Combine oil and spices in a medium jug and season with salt flakes. Drizzle oil over both sides of the mushroom skewers and set aside. Combine yoghurt and sauce in a small bowl and chill until needed.
3.

Heat a large non-stick frypan over high heat. Working in 4 separate batches, fry 3 skewers at a time for 2-3 minutes each, carefully turning only once, until charred and just tender, then return to same baking tray and cover with foil to keep warm.
4.

Transfer skewers to a serving platter and drizzle over any resting juices. Serve with the chilli yoghurt and lemon wedges alongside.