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Grilled Mushroom Skewers with Chimichurri Sauce

Chef Mokgadi Itsweng shares her quick and easy recipe for Grilled Mushroom Skewers with Chimichurri Sauce (taken from her book Veggielicious published by Human & Rosseau) which can be taken off the skewer and used in a wrap.

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Course Braai, Lunch, Main Course, Snack

Ingredients

For the mushroom skewers

12 units Small wooden skewers
250 g Mushrooms (button, oyster or any of your choice)
20 ml Olive oil (4 tsp)
1 tsp Seasoning herb salt
1/4 cup Chimichurri sauce (60 ml)

Seasoning herb salt - This salt is my kitchen staple. I use it as I would salt and pepper. The addition of moringa packs in extra nutrients. Makes 1kg.

150 ml Onion powder
150 ml Garlic powder
200 ml Dried thyme
50 ml Moringa powder (optional)
500 g Sea salt or Himalayan salt
50 ml Black peppercorns roughly crushed

Chimichurri sauce - The best sauce to use on grilled tofu, bread and roasted vegetables. Makes 2 cups

250 ml Extra virgin olive oil
125 ml Red wine vinegar
10 ml Crushed garlic
Handful of flat leaf parsley
Handful of fresh oregano
1 Large tomato finely chopped
5 ml Cayenne pepper
5 ml Paprika
5 ml Ground cumin
Seasoning herb salt to taste

Instructions

Soak the skewers in water for at least 30 minutes so that they do not burn during grilling. Wipe the mushrooms with a paper towel to remove excess soil or dirt and then place them in a bowl (do not wash them as they absorb water). Drizzle olive oil over the mushrooms, making sure they are all lightly coated. Skewer three mushroom on a wooden skewer. Heat a griddle pan until smoking and grill the mushrooms for three minutes on each side. Remove from the heat and sprinkle with the seasoning herb salt and arrange them on a platter (or in a wrap). Pour over the chimichurri sauce and serve immediately.
Seasoning herb salt. This salt is my kitchen staple. I use it as I would salt and pepper. The addition of moringa packs in extra nutrients. Makes 1kg. Blend all the ingredients together until combined. Decant into a jar and keep sealed and use for general seasoning.
Chimichurri sauce. The best sauce to use on grilled tofu, bread and roasted vegetables. Makes 2 cups. Combine all the ingredients in a blender or food processor and blend until everything is well combined. Transfer to a clean jar and refrigerate for two hours before serving. Store in the fridge. ENJOY!

Video

Keywords Braai recipes, Grilled Mushroom Skewers, Mokgadi Itsweng, Mushroom recipe, Plant based braai recipes, PLANT BASED RECIPES, Plant-based diet, vegan braai recipes, Vegan recipes, Vegan snack, Vegan treat, Veganuary, Vegetarian, Veggielicious

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