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Vegan Oyster Mushroom Chick’n Skewers

Vegan Oyster Mushroom Chick’n Skewers

5 from 1 vote
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Author: Seiran Sinjari | Legally Plant Based
Servings: 6 -8 skewers

Ingredients

For the mushroom skewers:

  • 300 g oyster mushrooms
  • olive oil for brushing grill pan or griddle

Marinade:

  • ½ cup vegan Greek yogurt
  • 2 tbsp tahini
  • 2 tbsp vegan mayonnaise
  • juice and zest of 1 lemon
  • 2 tbsp olive oil
  • ½ tsp Aleppo chili or other mild red pepper flakes
  • ½ tsp yellow curry powder
  • ⅓ tsp turmeric
  • 1 tsp ground cumin
  • salt & pepper to taste
  • ½ yellow onion
  • 2 small mild green peppers or 1 jalapeño
  • 1 tbsp cornstarch

For the sumac onions:

  • 2 medium-sized red onions - thinly sliced
  • 1 tbsp ground sumac
  • ½ tbsp olive oil
  • ½ lemon - juiced (more or less to taste)
  • flaky sea salt to taste
  • A bowl of ice water
  • optional: 1 tbsp finely chopped parsley

Instructions

To make the skewers:

  • Place all ingredients for the marinade in a food processor or blender and blend until smooth. Adjust seasoning to taste.
  • Clean the oyster mushrooms with a clean damp kitchen towel. 
  • Tear oyster mushrooms into smaller chunks and pour the marinade over the mushrooms. Gently combine until all pieces are well coated.
  • Cover and let sit in the fridge for at least 1 hour.
  • If you’re using wooden skewers, soak them in water for 30-60 minutes before cooking the skewers, to avoid burning them.
  • Thread the mushroom pieces tightly onto the skewer. Brush your grill pan/barbecue griddle with oil, and grill the skewers over medium-high heat until they are golden brown on both sides. If you want, you can put a little pressure on the skewer at the beginning to draw out more moisture faster, but be careful not to burn them instead.
  • Serve with flatbread and vegetables with condiments such as pickles, sumac onions, and vegan garlic and yogurt sauce with dried mint.

To make sumac onions:

  • Place sliced onions in the bowl of ice water and let soak for 10-20 minutes before draining well. The soaking will take the edge off the sharp onion flavor and balance it.
  • Add sumac, olive oil, lemon, and salt to the onions.
  • Mix well, massaging the onions with your fingertips until all pieces of onion are coated with the sumac.
  • Top with parsley (if using).
  • The sumac onions are best eaten the same day freshly prepared.

Notes

Find more of Seiran’s recipes at @legallyplantbased.
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