Smoky Harissa Grilled Mushroom Skewers
Meaty cremini mushrooms marinated in a smoky harissa, garlic, and herb dressing, then grilled until tender and lightly charred. A quick, vegan skewer that's great alongside anything off the barbecue.
Ingredients
- •900 g mushrooms, sliced lengthwise (cremini work well)
- •2 tbsp olive oil
- •1 tbsp soy sauce
- •1 tbsp Dalia's Pantry Smoky Chipotle Harissa
- •3 cloves garlic, chopped
- •½ tsp fresh thyme, chopped
- •1 tbsp fresh parsley, chopped, plus more to serve
- •¼ tsp salt and pepper, or to taste
- •¼ tsp red chilli flakes, optional (for extra heat)
Method
Whisk together the olive oil, soy sauce, harissa, garlic, thyme, parsley, salt, pepper, and chilli flakes (if using). Add the mushrooms and toss to coat. Marinate for 30 minutes.
Meanwhile, soak wooden skewers in water to stop them burning on the grill.
Thread the mushrooms onto the skewers, twisting them on rather than piercing straight through holds them better.
Grill over medium-high heat until just tender and lightly charred, about 2-3 minutes per side.
Transfer to a serving platter, sprinkle with extra parsley, and serve immediately.
no seed oils · no preservatives · EVOO
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