Succulent mushrooms make a fantastic kebab. They soak up marinade like a dream and then cook to a melting tenderness. As well as their unique, umami flavour, they also take on whatever else you throw at them: in this case, a coconut, gingery infusion. I’ve teamed them with sweet potato and peppers as both of these work well with the aromatic marinade. I’ve suggested using Shiitake mushrooms here given their oriental origins, plus they are one nutritious mushroom: vitamin B, selenium (thyroid) and copper (yup, we need it for healthy bones, blood and tissue).
Start preparing the vegetables at least half an hour before cooking to give the marinade chance to work its magic. You can use just half a tin of coconut milk for the marinade but I prefer using the whole can so I have plenty leftover to drizzle over the kebabs to keep them moist whilst they are cooking as well as for extra flavour.
Ingredients (serves 4)
2-3 large sweet potatoes
2 boxes of Shiitake mushrooms
Garlic – 2-3 large cloves
200 ml coconut milk
Ginger – 2-3 cm
1 fresh chilli/chilli flakes
- Peel the ginger – it’s not as arduous as it looks – and blitz with all the other marinade ingredients into a smooth sauce.
- Peel the sweet potatoes, cut into even-sized chunks and boil for 2 minutes. Drain the water off straight away and transfer to a big mixing bowl. Pour the marinade over.
- Slice the pepper into squares/rectangles and throw into the mix along with the shiitake mushrooms.
- Stir, although it’s easier to use your hands to make sure all the vegetables are covered with the marinade. Set aside for at least half an hour; you may want to give a bit of a stir (ok, get your hands in again) half way through to redistribute the marinade.
- When you are ready to cook, thread all the vegetables onto skewers and oven cook on 200 (fan)/220 (conventional) for about 30 minutes – or barbeque until charred. Use any residual marinade to drizzle over part way through cooking to keep everything moist.
I am sharing this with Healthy Vegan Fridays hosted by Rock My Vegan Socks & also with Meat Free Mondays hosted by Tinned Tomatoes.