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.

Supplied Content
Sizzling mushroom souvlaki with a crispy Za'atar twist
This dish not only provides a great option for vegetarians but also opens up new possibilities for anyone looking to reduce their meat consumption. Image credit: South African Mushroom Farmers' Association

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
  1. In a medium-sized bowl whisk together all the ingredients.
  2. Taste to adjust seasoning.
  3. Set aside in the fridge until serving.
For the flatbread
  1. Combine yoghurt, flour and salt in a bowl and mix well.
  2. Place on a lightly floured surface and knead until it comes together.
  3. Divide the dough into 4.
  4. Gently press and stretch each piece into a flatbread.
  5. Drizzle a generous amount of olive oil onto a baking tray and sprinkle with a quarter of the za’atar.
  6. Coat the flatbread on both sides with the olive oil and za’atar.
  7. Repeat with the remaining three.
  8. Air fry for 10 minutes at 199˚C, rotating halfway through until deeply golden.
For the mushrooms
  1. Cut mushrooms into similar-sized chunks.
  2. Portabellinis can be left whole and larger portabellos can be quartered.
  3. In a bowl combine the mushrooms, seasoning, lemon juice and a drizzle of olive oil.
  4. Toss well to coat and allow to marinade for about 30 minutes.
  5. Thread mushrooms onto skewers.
  6. Braai them or cook on a hot griddle pan until just tender and juicy.
  7. Serve mushrooms on the flatbread with a generous swish of tzatziki.
  8. Add a few slices of red onion and dill fronds.
  9. Finish with a little extra za’atar and enjoy!
Related Articles
↑
Exit mobile version