Mushroom Souvlaki
Irresistible, meaty, juicy, aromatic and full of flavour, these mushroom souvlaki are a must have on your vegan barbecue spread.
Servings: 4 souvlaki
Calories: 126kcal
Ingredients
- 300 g Oyster Mushrooms
- 300 g Brown Mushrooms
...for the marinade...
- 2 tablespoon Vegetable Oil
- 2 teaspoon Garlic Cloves grated or 1garlic powder
- 1 Lemon Juice
- 1 tablespoon Maple Syrup
- ½ tablespoon Paprika
- 1 teaspoon Sumac
- 1 teaspoon Oregano
- 1 teaspoon Parsley
- Salt
- Pepper
Instructions
- Clean the mushrooms with a damp cloth just enough to remove the dirt.
- Place in a big bowl (better if glass) and season with all the ingredients of the marinade.
- Stir well with a spoon making sure to coat all the mushrooms with the spices.
- Place a weight on top (a plate with a few cans will do the trick) and refrigerate overnight.
- Remove the weight and give the mushrooms a thorough stir.
- Arrange in skewers (4 large, or 6-8 medium/small) alternate the two types of mushrooms.
- Cook on the barbecue for around 20 minutes (or to your liking) turning the souvlaki often.
- Serve immediately with some vegan tzatziki sauce, your favourite salad and some pita bread.
Notes
- You can also cook these mushroom souvlaki over the grill or a hot skillet for 20 minutes flipping them often, or in the oven at 220°C (430°F) preferably on grill mode until slightly charred.
- I do not recommended to eat these souvlaki cold or at room temperature.