Mushroom Shish Kebabs
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
Ingredients
For the kebabs
<item-todo-done>600g mini portobello mushrooms<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 tbsp smoked paprika<item-todo-done><item-todo-done>1 tbsp cumin<item-todo-done><item-todo-done>1 lemon - juiced<item-todo-done><item-todo-done> hummus - to serve<item-todo-done><item-todo-done> pickled chillies - to serve<item-todo-done>
For the salad
<item-todo-done>2 roasted red pepper (from a jar)<item-todo-done><item-todo-done>250g cherry tomatoes<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 handful of flat leaf parsley<item-todo-done><item-todo-done>2 tsp pul biber - or dried chilli flakes<item-todo-done><item-todo-done>2 tbsp pomegranate molasses<item-todo-done><item-todo-done>½ lemon - juiced<item-todo-done>
For the flatbrads
<item-todo-done>350g white self-raising flour<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>½ tsp salt<item-todo-done>
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
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