Mushroom Seekh Kebabs
Time: 45 mins | Difficulty: 3/5 | Recommendation: Weeknight dinner
These kebabs are so delicious and flavorful! And totally vegetarian, but honestly, you wouldn’t know it. I’m a huge fan of finding new ways to cook any sort of mushrooms, but lion’s mane are really special because of how meaty they are! They can take the place of chicken, pulled pork, ground lamb, anything really. When you cook them, they get a super crispy exterior, and a meaty interior, and they’re full of flavor and spice and everything nice. Enjoy them with some naan, coriander chutney, and yogurt (or, as evidenced in this picture, mozzarella if you’re out of yogurt)!
Ingredients/Tools:
Lion’s mane mushrooms (a couple fistfuls)
Cilantro
A small white onion (or half a big white onion)
1 garlic clove
An inch of ginger
Lemon juice
Spices: Garam masala, chili powder, cumin powder, coriander powder, paprika, red chile powder, salt, pepper
1 tbsp rice flour
Vegetable oil
Three skewers (wooden or metal)
Method:
Brush any dirt off the mushrooms and set a pot of water to boil. Chop off any woody parts. Boil them for a couple minutes, until they start to turn slightly brown and soften.
When the mushrooms are done boiling, drain them and squeeze as much liquid out as possible.
While the water and mushrooms are boiling, chop the cilantro, onion, garlic, and ginger very finely, and add them all to a bowl. Add the spices. Then shred up the mushrooms slightly and add them to the bowl.
Mush the whole thing together with your hands.
Add the lemon juice and the rice flour and mix again.
Split the mixture into three sections. Form one section into a ball with your hands, then press it onto the skewer, so the mixture totally surrounds the skewer. Carefully press the mixture together, rotating the skewer as you go, until it forms a long, cylindrical shape. Do the same with the other two skewers.
Heat about a half tablespoon of oil in a pan, then place the mushroom skewers in the pan.
Turn them over carefully once the first side has browned and gotten crispy. When all the sides are crispy (the internal temperature should be in the 150s-160s, if you’re measuring), remove from the pan and skewers.
Place on top of some naan, add coriander chutney and yogurt, and enjoy!