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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

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20 mins to prep

50 mins to bake

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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