Vegan Mushroom Shish Kebabs BOSHTV

Mushroom Shish Kebabs

  • Simple
  • 1:00 h
  • 16 ingredients

These kebabs are a sure fire way to please a crowd. Simple, puffy flatbreads topped with a luscious salad that acts as a sauce too, then smoky charred mushrooms for the win. Whats not to like?!

Serves: 2

Ingredients

For the kebabs

  • 600g mini portobello mushrooms
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 lemon - juiced
  • hummus - to serve
  • pickled chillies - to serve

For the salad

  • 2 roasted red pepper (from a jar)
  • 250g cherry tomatoes
  • 1 onion
  • 1 handful of flat leaf parsley
  • 2 tsp pul biber - or dried chilli flakes
  • 2 tbsp pomegranate molasses
  • ½ lemon - juiced

For the flatbrads

  • 350g white self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt

Before you start

Get 8 metal skewers out and ready, as well as a large griddle pan and frying pan. Preheat the oven to 120°C fan setting

Step 1

Marinade the mushrooms

  • Tip the mushrooms into a bowl with the oil, crush in the garlic cloves, paprika, cumin, lemon juice and plenty of salt and pepper
  • Mix well and leave to marinate for at least an hour

Step 2

Prepare the salad

  • Finely chop the roasted red peppers, cherry tomatoes, onion and parsley and tip into a bowl. Add in the pul biber or chilli flakes, pomegranate molasses and lemon juice and plenty of salt and pepper and mix well
  • This will keep well covered in the fridge for a few days

Step 3

Prepare the flatbreads

  • Tip the self-raising flour, baking powder and sea salt into a bowl, then pour 200ml of warm water
  • Mix well, then tip out onto a lightly floured worksurface and knead for just a minute until even and smooth
  • Tip back into the bowl, cover and leave while you skewer and fry the mushrooms

Step 4

Skewer the mushrooms

  • Get 2 of the skewers and push both through either side of the mushroom so it is securely held
  • Repeat with the remaining skewers and mushrooms
  • Heat a griddle pan over a high heat and cook the mushrooms for 5 minutes a side until charred and juicy
  • Move to a baking tray and put into the oven to keep warm

Step 5

Make the flatbread

  • Divide the flatbread dough into 8 pieces and roll each to a 14cm circle on a lightly floured worksurface
  • Heat a frying pan over a high heat and cook each circle for 1-2 minutes on each side until puffed and charred and keep warm in a clean tea towel while you cook the rest
  • Serve the mushroom skewers with the flatbreads, salad, hummus, pickled chillies, more pomegranate mollasses for drizzling and a few parsley leaves