Meaty, juicy chestnut mushroom skewers with a vibrant spiced coating, a meal in its self.
I like to serve these as part of my vegetarian banquet. Although this recipe uses yoghurt you could easily swap for a vegan yoghurt substitute to enjoy as a vegan meal.
12 chestnut mushrooms
2 tsp ginger paste
3 fat cloves garlic
1 red chilli minced
150ml greek yoghurt
2 tbsp tandoori masala spice mix (I use natco)
wipe mushrooms clean (don't wash) and cut in half.
mix all ingredients together and allow to rest at room temperature for 10 minutes.
thoroughly coat dry mushrooms in the yoghurty mix, then slide on to metal skewers.
Lay the skewers on a piece of foil to save your grill pan getting too messy!
pre-heat your grill to the maximum temperature. I set mine to 250c
Spoon over excess mixture and set under the searing heat,
you're looking for tender mushrooms with blackened edges.
Slide off skewers and enjoy with chapatti's or naan.