Curried mushroom and courgette kebabs

Looking for a delicious vegetarian dish with a spicy kick? Try these curried mushroom and courgette kebabs with spiced mango dipping sauce!

These kebabs feature tender mushrooms, crunchy courgettes, and sweet onions, seasoned with a blend of fragrant spices and served with a tangy mango dipping sauce. Recipe compliments of South African Mushroom Farmers’ Association.

Ingredients

• ± 250g portabellini mushrooms (18 similar-sized portabellinis)
• 2 red onions, cut into large cubes
• 12 mixed courgettes / patty pans, sliced

Spiced ghee:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp garam masala
• 1 tsp chilli flakes
• ¼ cup ghee

 Mango dipping sauce:

• 1 cup fresh mango pieces
• 1 Tbsp honey
• ¼ cup mango atchar
• 1 Tbsp lime juice
• 1 tsp fresh ginger, grated
• Salt and pepper, to taste
• Fresh mint, for serving

Chef’s tip: If using wooden kebab skewers, soak them in water for a few hours or overnight before preparing the kebabs.

Method

1. Using a blender, combine all the dipping sauce ingredients and blend. Taste for seasoning and then pour into a bowl and set aside. This can be made ahead of time and left in the fridge.
2. Alternating between the mushrooms, onions and courgettes, skewer the veggies onto the soaked kebab sticks.
3. In a small pan combine all the spiced ghee ingredients and sauté on low for 2-3 min or until spices become fragrant. Be careful not to burn the spices.
4. Using a pastry brush, brush the kebabs with the spiced ghee.
5. Cook the kebabs on the braai basting them with the remaining spiced ghee and turning often, until the mushrooms are just cooked through and can easily be pierced by a knife tip.
6. Serve the kebabs with the mango dipping sauce and a sprinkle of fresh mint.