Mushroom Shish Kebabs
These mushroom shish kebabs are genuinely one of our favourite things to throw together when we want something that feels proper special without loads of effort. The mushrooms soak up that paprika, cumin and lemon marinade like a dream and come off the grill with this incredible smoky, juicy depth that honestly surprises people every time. Paired with that punchy roasted red pepper and pomegranate molasses salad, you get sweet, sour, spicy and smoky all in one bite. It's Mediterranean street food vibes at home and we absolutely love it. Make these tonight, you won't regret it.
Before You Start
- Metal skewers (x2 per kebab)
- Griddle pan
- Rolling pin
- Mushrooms marinated for at least 1 hour
- Flatbread dough rested while mushrooms cook
Ingredients
- 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
- 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
- 350g white self-raising flour
- 1 tsp baking powder
- ½ tsp salt
Method
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
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
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
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
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
Tips & Variations
- Marinate longer if you can: We always say an hour is the minimum but if you can leave the mushrooms overnight in the fridge, the flavour goes to another level entirely.
- Get your grill or griddle really hot: Trust us on this one. A screaming hot surface is what gives you those gorgeous charred edges rather than just steaming the mushrooms. Don't rush it.
- Pul biber is worth tracking down: You can use regular chilli flakes in the salad and it'll still be great, but pul biber has this oily, fruity warmth that's a bit different and really special. Most Middle Eastern shops or big supermarkets will have it.
Why This Works
The trick here is giving the mushrooms a proper marinate, at least an hour but longer if you can. Mushrooms are like little flavour sponges and the oil, garlic and spices get right in there and transform them completely. The pomegranate molasses in the salad is the other secret weapon, it adds this sweet tangy hit that ties the whole plate together beautifully.