SHAWARMA MUSHROOM KEBABS with AMASI FLATBREADS
SERVES 4 AS A MEAL OR 6-8 AS SNACKS / PREPARATION: 30 MINS / MARINATING: 30 MINS-1 HOUR / COOKING: 35-40 MINS / STANDING: 15-30 MINS
We use a mixture of shiitake, oyster and brown mushrooms for these yummy kebabs but you can use only brown mushrooms or even portabellinis.
KEBABS
15ml (1T) coriander seeds
10ml (2t) cumin seeds
400-500g mixed mushrooms
2 garlic cloves,
finely chopped
5cm ginger, finely grated
10ml (2t) honey
5ml (1t) turmeric
2,5ml (½t) cayenne pepper
1,25ml (¼t) ground cinnamon
juice and finely grated zest of 1 lemon
30ml (2T) olive oil
FLATBREADS
500ml (2c) self-raising flour
2,5ml (½t) salt
250ml (1c) amasi or buttermilk
TO FINISH
1 red onion
oil, for frying, plus extra for drizzling
flour for rolling out the dough
45-60ml (3-4T) Greek salad dressing
350g rainbow or classic coleslaw mixture
salt
Line a baking sheet with foil and grease well with non-stick spray. Soak 8-10 medium kebab skewers in boiling water.
1 Kebabs Toast the coriander and cumin seeds in a dry pan until fragrant and the seeds begin to discolour slightly. Remove from the pan and grind coarsely.
2 Halve the mushrooms and transfer to a non-metal marinating or glass bowl. Combine the ground seeds with the rest of the kebab ingredients and pour over the mushrooms. Mix gently, cover and leave to marinate for at least 30 minutes to an hour.
3 Flatbreads Combine the flour and salt in a mixing bowl and make a well in the middle. Pour the amasi or buttermilk into the well and mix well.
4 Turn the mixture out onto a floured surface and knead lightly until a soft dough forms. Shape into a ball, cover with clingfilm and leave to rest for 15-30 minutes.
5 To finish Preheat the oven to 200°C and grease the prepared baking sheet with a little oil.
6 Cut the onion into squares (about the same size as the mushrooms), then thread alternately with the mushrooms onto the kebab skewers.
7 Divide the flatbread dough into 6-8 equal pieces and roll out onto a floured surface in rough ovals. Heat a little oil in a large pan and fry the bread in batches over moderate heat until golden brown and puffed.
8 Arrange the kebabs in a single layer on the baking sheet. Drizzle more oil over and roast in the oven for 10 minutes.
9 Turn and roast for another 5-10 minutes or until the mushrooms are lightly browned and cooked through.
10Mix the dressing into the coleslaw and season with a little salt, if needed.
11 Serve the kebabs with the flatbreads and coleslaw.