Lifestyle
Sizzling mushroom souvlaki with a crispy Za’atar twist
Juicy, marinated mushrooms are skewered and grilled, soaking up a bold garlic, lemon, and olive oil marinade.
Traditionally made with grilled meat, souvlaki is a beloved staple across Greece and beyond. But for those looking to explore plant-based options perfect for a meat-free Monday, mushroom souvlaki with air-fried Za’atar is the perfect choice. This dish combines tender, marinated mushrooms skewered and grilled to perfection, soaking up a zesty blend of garlic, lemon juice, and olive oil. Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
For the tzatziki
- 250 g plain Greek-style yoghurt
- 1 medium Mediterranean cucumber
- 1 tbsp olive oil
- 2 tbsp fresh mint chopped
- 1 clove garlic finely grated
- 1 tbsp lemon juice
- ½ tsp salt
For the flatbread
- 250 g plain Greek-style yoghurt
- 150 g self-raising flour
- 1 tsp salt
For the mushrooms
- 500 g mixed cultivated mushrooms
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tbsp lemon juice
- Wooden or metal skewers
To serve
- 1 red onion sliced thinly
- Fresh dill fronds
- Za’atar
- Olive oil for cooking
- Salt and pepper to taste
Method
For the tzatziki
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In a medium-sized bowl whisk together all the ingredients.
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Taste to adjust seasoning.
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Set aside in the fridge until serving.
For the flatbread
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Combine yoghurt, flour and salt in a bowl and mix well.
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Place on a lightly floured surface and knead until it comes together.
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Divide the dough into 4.
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Gently press and stretch each piece into a flatbread.
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Drizzle a generous amount of olive oil onto a baking tray and sprinkle with a quarter of the za’atar.
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Coat the flatbread on both sides with the olive oil and za’atar.
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Repeat with the remaining three.
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Air fry for 10 minutes at 199˚C, rotating halfway through until deeply golden.
For the mushrooms
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Cut mushrooms into similar-sized chunks.
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Portabellinis can be left whole and larger portabellos can be quartered.
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In a bowl combine the mushrooms, seasoning, lemon juice and a drizzle of olive oil.
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Toss well to coat and allow to marinade for about 30 minutes.
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Thread mushrooms onto skewers.
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Braai them or cook on a hot griddle pan until just tender and juicy.
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Serve mushrooms on the flatbread with a generous swish of tzatziki.
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Add a few slices of red onion and dill fronds.
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Finish with a little extra za’atar and enjoy!
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