Grilled Cumin Kebabs

By Priyansh Parekh

OPTIONAL INGREDIENTS
tomatoes, garlic spread, bread

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INGREDIENTS

  • 750g oyster mushroom clusters
  • 3 tbsp cumin powder
  • 2 tbsp coriander powder
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 2 tbsp ginger garlic paste
  • 2 tbsp nutritional yeast
  • 2 tbsp soy sauce
  • 1 tsp black pepper powder
  • 3 tbsp neutral oil (I used sunflower)
  • 1 tbsp white vinegar
  • 1 tbsp agave syrup (or maple syrup)
  • salt to taste

 

 

RECIPE

  1. Prepare the marinade by combining all the ingredients (except the mushrooms). Taste and adjust seasoning as needed.
  2. Add the oyster mushroom clusters to the marinade and mix well to coat evenly.
  3. Let the mushrooms marinate for at least 1 hour, or overnight in the fridge for deeper flavor.
  4. Heat a griddle pan over medium heat.
  5. Add the marinated mushrooms (including any excess marinade) to the pan.
  6. Cook for 7–10 minutes on each side, or until all moisture has evaporated and there’s light charring.
  7. Stack the mushroom clusters and carve into slices using a sharp knife.
  8. Heat the bread of your choice.
  9. Spread some toum (garlic sauce) on the bread, add the chopped mushroom “kebab” pieces, chopped tomatoes, and a squeeze of lemon.
  10. Serve hot and enjoy!