Tandoori Mushroom Skewers
Juicy mushrooms marinated in a vibrant blend of yogurt and traditional Indian spices, then grilled to perfection for a smoky, flavorful appetizer or side dish.
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Ingredients
- 500 gramsbutton mushrooms
cleaned and stems trimmed
- 150 gramsplain yogurt
preferably thick or Greek yogurt
- 2 tablespoonstandoori masala
- 1 tablespoonginger garlic paste
- 1 tablespoonlemon juice
- 1 teaspoonred chili powder
adjust for spice preference
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 1 teaspoonsalt
or to taste
- 2 tablespoonsvegetable oil
- 2 tablespoonsfresh cilantro
chopped, for garnish
- 8 pieceswooden skewers
soaked in water for 30 minutes
Instructions
Clean the button mushrooms by wiping them with a damp cloth. Trim the stems slightly if needed, leaving the mushrooms whole.
In a large mixing bowl, combine the plain yogurt, tandoori masala, ginger garlic paste, lemon juice, red chili powder, ground cumin, ground coriander, salt, and vegetable oil. Mix well to create a smooth marinade.
Add the mushrooms to the marinade and toss gently to coat all mushrooms evenly. Cover and refrigerate for at least 1 hour, preferably 2 to allow flavors to penetrate.
Preheat your grill or grill pan to medium-high heat (about 200°C/400°F). While waiting, soak wooden skewers in water for at least 30 minutes to prevent burning.
Thread the marinated mushrooms onto the soaked skewers, leaving a little space between each mushroom for even cooking.
Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to ensure even charring and cooking. The mushrooms should be tender and slightly charred.
Remove from grill and garnish with chopped fresh cilantro before serving.
