Grilled Mushroom Kebab Recipe
served with basmati rice, date, sherry vinaigrette, zhoug
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Ingredients
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Grilled Mushroom Kebab
Basmati Rice
Date Sherry Vinaigrette
Zhoug
Method
Grilled Mushroom Kebab
- 1
Prepare the Marinade
In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, salt, and black pepper. Mix well until all ingredients are blended.
- 2
- 3
Prepare Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Skewer the marinated vegetables alternately, ensuring an even distribution of mushrooms, peppers, and onion.
- 4
Basmati Rice
- 5
Rinse the Rice
In a fine mesh strainer, rinse the basmati rice under cold water until the water runs clear, about 3-4 times. This removes excess starch.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed basmati rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
- 7
Fluff and Set Aside
Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and set aside.
Date Sherry Vinaigrette
- 8
- 9
Taste and Adjust
Taste the vinaigrette and adjust salt as needed. If too thick, you can add a little water to reach the desired consistency.
