Tandoori mushrooms

Serves 2-4 Preparation time: 15 minutes plus marinade Cooking time: 12 minutes Difficulty: Easy

Ingredients 1tsp ground coriander 1tsp ground cumin 1tsp turmeric 1tsp paprika ½tsp chilli powder or cayenne pepper 1tsp salt 1 clove garlic, crushed 1½tsp ginger, freshly grated or good store-bought prepared 150g plain yoghurt 500g fresh button or portabellini mushrooms, cleaned 4 wooden skewers, soaked in water for 30 minutes 2 green peppers, cut into 2.5cm squares 1 onion, cut into 2cm petals olive oil handful coriander leaves 1 lemon, cut into wedges

Method

In a large ziplock bag, combine ground coriander, cumin, turmeric, paprika, chilli or cayenne pepper, salt, garlic, ginger and yoghurt. Mix thoroughly.

Add mushrooms, making sure they are coated with the marinade. Set aside for 30 minutes to 1 hour.

Thread onto skewers, interleaving with green pepper squares and onion petals. Brush green pepper and onion with olive oil and braai the skewers, turning often, until done to your liking, about 12 minutes.

Serve with coriander leaves and lemon wedges.

Beer Pairing: Witbier

Witbier is rich, yet refreshing. It has a full mouth feel with light coriander and orange flavours. The citrus and coriander character of Witbier will complement the Northern Indian spices of the tandoori mushrooms.

The character of the Wit- bier should blend well with the yoghurt to enhance the spice flavours.

Finally, the higher carbonation of a Witbier will clear and refresh the palate.