Glazed Mushroom Kebabs with Red Pepper and Pomegranate Salad
By OcadoLife
Published on 14 August 2024
Chef Liam Barker’s vegan Glazed Mushroom Kebabs with Red Pepper and Pomegranate Salad make a fantastic light meal or starter – delicious served with warm flatbreads and dips. Liam says, “Dressing the mushrooms in a five spice and date syrup helps them caramelise as they cook, while adding crazy flavour!”Time and servings
20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 2 tbsp date syrup
- 2 tsp Chinese five spice
- 2 tsp kicap manis (or use soy sauce)
- 5 tbsp olive oil
- 1 lime, zested and juiced
- 2 (200g) packs mixed exotic mushrooms
- 80g pea shoots
- 100g grilled red peppers (from a jar), torn into thin strips
- 80g pomegranate seeds
- 1 drizzle of hot sauce, to serve (optional)
Method
Step 1
To make the glaze, combine the date syrup, Chinese five spice, kicap manis, 4 tbsp olive oil and lime zest in a mixing bowl. Add the mushrooms and toss to coat. Thread onto 4 skewers (if using bamboo, soak in warm water for 30 mins first) – you want the mushrooms close but not too tightly packed. Set aside while you preheat the grill to its highest setting (or fire up the barbecue).Step 2
Meanwhile, for the salad, combine the pea shoots, peppers and pomegranate seeds in a separate bowl. Dress with the lime juice and remaining 1 tbsp olive oil; season. Divide between 2 serving plates.Step 3
Cook the skewers for 10 mins, turning every 2 mins or so, until juicy and charred at the edges. Serve immediately over the salad, drizzled with hot sauce, if you like.