I’m more than a little obsessed with mushrooms, as regular readers will know. From stews, such as my Mushroom Bourguignon, to pastries, like my Mushroom Wellington, and burgers and salads, they are the ultimate versatile vegetarian “meaty” substitute. They are also satisfying and “meaty” enough to satisfy carnivores too. Carnivores, such as my husband, who raves about my Mushroom Quinoa Burgers to his meat loving friends.
This is my current favourite way to enjoy mushrooms. Marinated in spices, preserved lemon and lemon juice, and fried on a barbeque or over a high heat, the end result is juicy and mouthwateringly delicious. The addition of figs might sound like an odd one, but the sweetness of the figs marries well with the mushrooms. If you don’t have figs, just skip them, it’s just as delicious with the mushrooms alone, which is how I eat these kebabs most of the time.
15 minPrep Time
7 minCook Time
22 minTotal Time
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 2 tsp preserved lemon rind, finely chopped
- juice of 1 lemon
- 2 tsp olive oil
- salt, to taste
- 8 button mushrooms, halved
- 4 figs, halved
- oil for frying
- Place the spices, preserved lemon, olive oil, salt and lemon juice in a bowl and whisk to combine. Add the mushrooms to the spice mixture and toss to ensure the mushrooms are well coated. Cover with plastic wrap and refrigerate for 30 minutes.
- Thread 2 mushroom halves onto a skewer, add a piece of fig and add another 2 mushrooms. Repeat with the remaining mushrooms and figs.
- Preheat a frying pan or grill pan over a high heat and cook for 5 to 7 minutes, or until lightly charred on each side, and the mushrooms are cooked through.
- Serve in flat breads, with a dollop of hommus and salad.
Try not to fret if the mushrooms look quite blackened, as this will be from the spices, and actually adds to the flavour.