Vegan mushroom kebabs

Method:

Step 1: Combine garlic, lemon juice, cumin, allspice, paprika, soy sauce and olive oil in a large mixing bowl. Add the whole mushrooms to the bowl and mix until the mushrooms are coated with the marinade. You can gently massage the marinade into the mushrooms with your hands if you are having trouble covering them all with the mixture.

Step 2: Place the bowl of mushrooms in the fridge for at least 1 hour. You can skip this step, but it’s so delicious to let all the juices soak into the mushrooms before cooking.

Step 3: Preheat the oven to 240ºC bake. Cut the red onion into quarters and assemble the mushrooms and onion on the skewers. Run the skewers under cold water for 10 seconds (this will stop it from burning). Begin by threading 1 mushroom followed by one onion slice onto the skewer until it is tightly packed in. You may need to use two skewers if you have particularly large mushrooms!

Step 4: Place the mushroom skewers on an oven tray and bake for 15 minutes. Take them out after 15 minutes and roll the skewer around in any juices on the tray, then put it back in the oven for another 10-15 minutes. By this time, the mushrooms should be juicy and crispy on the edges.

Step 5: Assemble your kebabs by spreading a dollop of hummus on a large pita bread, followed by thin slices of cucumber, cherry tomatoes, mint leaves and some salad greens.

Step 6: This is the most exciting part … Hold your mushroom skewer vertically and using a large sharp knife, slice off thin layers of mushrooms onto each kebab. Think of this process like a mushroom spit roast!

Wrap it up and enjoy!

Ingredients:

This recipe serves 4 people

Mushrooms:
10-12 large portobello mushrooms
1 red onion
2 cloves of garlic, minced
Juice of one lemon
1 tsp ground cumin
2 tbsp soy sauce
1 tsp ground allspice
1 tsp smoked paprika
2 tbsp olive oil
1 large wooden skewer

To serve:
½ a cucumber thinly sliced
1 cup ripe cherry tomatoes halved
1 bunch of fresh mint
4 large pita breads or wraps
Generous serving of hummus
Salad greens (optional)