Preparation time: 15 minutes + marinade
Cooking time: 12 minutes
1tsp ground coriander
1tsp ground cumin
½tsp chilli powder or cayenne pepper
1 clove garlic, crushed
1½tsp ginger, freshly grated or good store-bought prepared
150g plain yoghurt
500g fresh Button or Portabellini mushrooms, cleaned
4 wooden skewers, soaked in water for 30 minutes
2 green peppers, cut into 2,5cm squares
1 onion, cut into 2cm petals
handful coriander leaves
1 lemon, cut into wedges
In a large ziplock bag, combine ground coriander, cumin, turmeric, paprika, chilli or cayenne, salt, garlic, ginger and yoghurt. Mix thoroughly.
Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes - 1 hour.
Thread onto skewers, interleaving with green pepper squares and onion petals. Brush green pepper and onion with olive oil and braai the skewers, turning often, until done to your liking, about 12 minutes.
Serve with coriander leaves and lemon wedges.
Beer Pairing: Witbier
Witbier is rich, yet refreshing. It has a full mouthfeel with light coriander and orange flavours. The citrus and coriander character of Witbier will complement the Northern Indian spices of the Tandoori Mushrooms. The character of the Witbier should blend well with the yogurt to enhance the spice flavours. Finally, the higher carbonation of a Witbier will clear and refresh the palate.
Examples: Darling Bonecrusher, Hoegaarden, Celis White, Woodstock Hazy Days
The South African Mushroom Association