South Korean Mushroom Kebabs

South Korean Mushroom Kebabs

Ingredients

For the kebabs

  • 350g closed-cup mushrooms
  • 225g cherry tomatoes
  • 175g courgettes cut into 2.5cm/1” chunks
  • 225g shallots, halved 
  • 8 bamboo kebab skewers soaked in cold water for 10 minutes

For the marinade

  • 4 tbsp brown sugar
  • 4 tbsp sesame seeds
  • ½ teasp hot chilli powder                    
  • 1 tbsp plain flour
  • 4 tbsp soy sauce    
  • 4 limes, juice only
  • 2 tbsp groundnut oil
  • 2 tsp sesame oil
  • 6 spring onions, finely chopped

To serve

  • 225g long grain rice

Method

  1. Mix all the marinade ingredients together in a large bowl. 
  2. Put the prepared mushrooms and vegetables into the marinade and leave, covered, for 1-2 hours.
  3. Thread onto kebab skewers and grill for about 10 minutes, turning frequently and brushing with spare marinade. 
  4. Serve the kebabs on a bed of boiled rice. Gently heat any spare marinade and pour over the kebabs.  

 


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