OYSTER MUSHROOM KEBABS

Oyster mushrooms with their velvety white folds are ideal for marinating in a spicy oil because the cap absorbs loads of flavour. If you battle to find oyster mushrooms, use a mixture of button, brown and/or portobello mushrooms. Always cook at a high heat, whether you bake the mushrooms in the oven, pan-fry them or braai them over the coals, so that the outside can caramelise.

Serves 4 • Preparation: 15 minutes, plus 30 minutes marinating time

Baking time: 30 minutes, plus 10 minutes under the grill • Oven temperature: 220°C

• 400g oyster mushrooms

• 1 large red onion, cut into wedges

• 12 bay leaves

• 2 large garlic cloves, finely chopped

• 15ml smoked paprika

• 10ml ground cumin

• 5ml each coriander seeds and peppercorns, coarsely ground

• juice of 1 small lemon

• 45ml olive oil

• 30ml balsamic glaze, date syrup or pomegranate concentrate

1 Remove the stalks of the mushrooms and make sure the caps are clean. Place in a baking dish with the onions and bay leaves. Mix the remaining ingredients to make a fragrant oil and mix this with the mushrooms. Add a generous pinch of sea salt flakes. Leave for 30 minutes to marinate.

2 Thread the mushrooms, onions and bay leaves tightly together on two long or four short kebab sticks. If you are using wooden skewers and you have time, soak them in water for 30 minutes to prevent them from catching alight due to the high cooking temperature.

3 Preheat the oven. Now bake the kebabs for about 10 minutes, turn and bake for another 20 minutes. Turn once again and grill for 5 minutes on each side if you’d like caramelised tips here and there.

4 Drizzle the syrup or concentrate over the cooked mushrooms for a hint of sweetness with all the spicy flavours, and serve as a starter with flatbread. With a sprinkling of pomegranate rubies, baby spinach, tomato salad and Greek yoghurt with a spoonful of tahini stirred through it, this makes a crunchy, colourful meal. Hummus is also a delicious accompaniment.