I'm more than a little obsessed with mushrooms, as regular readers will know. From stews, such as my Mushroom Bourguignon, to pastries, like my Mushroom Wellington, and burgers and salads, they are the ultimate versatile vegetarian "meaty" substitute. They are also satisfying and "meaty" enough to satisfy carnivores too. Carnivores, such as my husband, who raves about my Mushroom Quinoa Burgers to his meat loving friends.
This is my current favourite way to enjoy mushrooms. Marinated in spices, preserved lemon and lemon juice, and fried on a barbeque or over a high heat, the end result is juicy and mouthwateringly delicious. The addition of figs might sound like an odd one, but the sweetness of the figs marries well with the mushrooms. If you don't have figs, just skip them, it's just as delicious with the mushrooms alone, which is how I eat these kebabs most of the time.
📖 Recipe
Ingredients
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 2 teaspoon preserved lemon rind, finely chopped
- juice of 1 lemon
- 2 teaspoon olive oil
- salt, to taste
- 8 button mushrooms, halved
- 4 figs, halved
- oil for frying
Instructions
- Place the spices, preserved lemon, olive oil, salt and lemon juice in a bowl and whisk to combine. Add the mushrooms to the spice mixture and toss to ensure the mushrooms are well coated. Cover with plastic wrap and refrigerate for 30 minutes.
- Thread 2 mushroom halves onto a skewer, add a piece of fig and add another 2 mushrooms. Repeat with the remaining mushrooms and figs.
- Preheat a frying pan or grill pan over a high heat and cook for 5 to 7 minutes, or until lightly charred on each side, and the mushrooms are cooked through.
- Serve in flat breads, with a dollop of hommus and salad.
Cheri says
I had an amazing fig and mushroom salad at a restaurant a couple of months ago. I didn't think the combination would work but it did so I can't wait to try these.
Laura (Tutti Dolci) says
I can never get enough mushrooms in my life, your kebabs look mouth watering!
Harriet says
Yummo. These looks amaze-balls! I love mushrooms. Trying soon.
Thanh @ Eat, Little Bird says
Sounds like a delicious combination - I love both figs and mushrooms! I will keep this recipe in mind for when we next have our vegetarian friends over for a BBQ. Yum!
GourmetGetaways says
Oh YUM!These would be so delicious. All the flavours I love! Great images.Gourmet Getaways
C says
can I just use rind from fresh lemons instead of preserved lemon rind? if not how could I make the preserved lemon rind ?
Martine @ Chompchomp says
I am such a mushroom addict too. Might need to make the most of this last shred of warm autumn and cook these up on the BBQ
Monica says
I tried this tonight and it was FABULOUS! My husband also raved about it. I added single layers of red onion and green pepper but the dressing was really amazing! I'm going to make them again tomorrow for our guests.