- Egg free
- Nut free
- Peanut free
- Soy free
- Shellfish free
- Seafood free
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
These spiced mushroom skewers are packed full of flavour. Try them for your next celebration and impress your guests.
- Serves4
- Cook time5 minutes
- Prep time30 minutes, + 30 mins marinating time
Ingredients
- 1 red onion, thinly sliced
- 4 radishes, thinly sliced
- 1 tsp caster sugar
- 2 lemons, juiced
- 1/2 cup (140ml) tahini
- 1/3 cup (95g) Greek-style yoghurt
- 1 garlic clove, crushed
- 2 tbs extra virgin olive oil
- 4 small pita breads, warmed
- 1/4 white cabbage, shredded
Spiced mushrooms
- 1/4 cup (70g) Greek-style yoghurt
- 2 tbs extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground chilli
- 4 large portobello mushrooms, thickly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a baking tray with foil. Arrange a greased wire rack over the lined tray. To make the spiced mushrooms, combine the yoghurt, oil, lemon juice, garlic, cumin, coriander, paprika, turmeric and chilli in a large bowl. Add the mushroom. Season and toss to combine. Thread the mushroom onto metal or soaked bamboo skewers. Arrange over the rack on the tray and set aside for 30 mins to develop the flavours.
Step 2
Meanwhile, combine onion, radish, sugar and half the lemon juice in a medium bowl. Season and toss to combine. Set aside to soak. Combine tahini, yoghurt, garlic, oil and remaining lemon juice in a small bowl. Season. Add a little water and stir to combine.
Step 3
Preheat grill on high. Spray mushroom skewers with olive oil spray and cook under the grill for 5 mins or until golden and tender.
Step 4
Spread pita with tahini mixture. Serve with mushroom skewers, cabbage and radish mixture.
Recipe tip
Serve with mint leaves, flat-leaf parsley, crumbled fetta and chilli sauce
COOK. STORE. SAVE.
Got leftover tahini? Use it to make our pineapple tahini slice. Go to coles.com.au/pineappletahini slice for the recipe.
COOK IT RIGHT
Buy it right
Greek fetta is tangy and saltier than the Danish variety. It crumbles easily so is ideal for this recipe.
Store it right
Preserve leftover fetta in olive oil for 2 weeks in the fridge. Add herbs for extra flavour.
Cook it right
Fetta is also delicious baked. Sprinkle with herbs such as oregano before baking.
Spiced mushroom skewers
- Serves4
- Cook time5 minutes
- Prep time30 minutes, + 30 mins marinating time
Ingredients
- 1 red onion, thinly sliced
- 4 radishes, thinly sliced
- 1 tsp caster sugar
- 2 lemons, juiced
- 1/2 cup (140ml) tahini
- 1/3 cup (95g) Greek-style yoghurt
- 1 garlic clove, crushed
- 2 tbs extra virgin olive oil
- 4 small pita breads, warmed
- 1/4 white cabbage, shredded
Spiced mushrooms
- 1/4 cup (70g) Greek-style yoghurt
- 2 tbs extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp ground chilli
- 4 large portobello mushrooms, thickly sliced
Description
These spiced mushroom skewers are packed full of flavour. Try them for your next celebration and impress your guests.
Method
Step 1
Line a baking tray with foil. Arrange a greased wire rack over the lined tray. To make the spiced mushrooms, combine the yoghurt, oil, lemon juice, garlic, cumin, coriander, paprika, turmeric and chilli in a large bowl. Add the mushroom. Season and toss to combine. Thread the mushroom onto metal or soaked bamboo skewers. Arrange over the rack on the tray and set aside for 30 mins to develop the flavours.
Step 2
Meanwhile, combine onion, radish, sugar and half the lemon juice in a medium bowl. Season and toss to combine. Set aside to soak. Combine tahini, yoghurt, garlic, oil and remaining lemon juice in a small bowl. Season. Add a little water and stir to combine.
Step 3
Preheat grill on high. Spray mushroom skewers with olive oil spray and cook under the grill for 5 mins or until golden and tender.
Step 4
Spread pita with tahini mixture. Serve with mushroom skewers, cabbage and radish mixture.