oven-baked mushroom kebabs w yoghurt sauce

Serves 6

600g mixed mushrooms (we used

portobellos, oyster and button)

1 red onion, peeled and cut into

quarters

3 tbsp olive oil

1 tsp cumin, ground

1 tsp chilli flakes

1 tsp sweet paprika

1 tsp sumac

1 tsp allspice

¼ tsp cinnamon

2 cloves fresh garlic, crushed

Yoghurt dressing:

½ cup natural yoghurt (or coconut yoghurt)

1 tbsp tahini

½ preserved lemon, diced

½ lemon, juiced

Salt and pepper

Optional extras: Flat bread, lettuce,

tomato, cucumber and Dukkah

Preheat the oven to 180°C. Peel each portobello mushroom and trim the stems from the button mushrooms. In a large mixing bowl, pull apart onion into individual sections. Add mushrooms, olive oil, cumin, chilli flakes, paprika, sumac, allspice, cinnamon and garlic. Toss through with your hands until all the mushrooms are coated. Cover and place in the fridge to marinate for 30-60 minutes. Once marinated, thread the mushrooms and onion onto skewers. Place in a baking tray and cook for 30-40 minutes, or until cooked through. Serve with yoghurt dressing or slice mushrooms into smaller pieces and serve on flatbread with yoghurt dressing, lettuce, tomato, cucumber and dukkah.