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Bobotie Mushroom Skewers with Coconut Raita

12 Minutes
4 Servings
19 Ingredients

Description

Embrace the heart-warming essence of national braai day with this innovative plant-based adaptation of traditional bobotie flavours. This Bobotie Mushroom Skewers with Coconut Raita recipe is simply amazing! We use a mix of Portabellini mushrooms, exotic mushrooms and braai mushrooms coated with the iconic Bobotie spices, to create this dish. Combining the earthiness of the mushrooms with a fusion of fragrant traditional spices evokes memories of family gatherings and shared stories. Complementing these flavourful skewers is a duo of dipping delights: the cooling embrace of coconut raita and the zesty allure of chutney. As the fires roar on Heritage Day, let the Bobotie Mushroom Skewers with Coconut Raita recipe delight your taste buds.In a hurry? Don't worry – we've got you! Get everything you need to make this delicious vegan braai dish delivered to your door in 60 minutes with Checkers Sixty60.

Directions

1. Heat a pan and add the cumin and coriander seeds for 30 seconds, or until popping. Transfer to a pestle and porter and grind until well cracked and blended.

2. Stir through cayenne pepper, cinnamon, turmeric, curry powder and oregano and mix well. Season with salt and pepper.

3. Thread the mushrooms onto the skewers, about 6 – 8 per skewer and set aside.

4. Brush the mushrooms with oil and coat liberally with the seasoning.

5. Place over medium coals and braai until cooked through and charred, about 5 – 6 minutes, continuously turning. Set aside.

6. For the Coconut Raita: Mix the thickened coconut cream with the lemon juice, coriander, cucumber and season. Set aside.

7. For the Chutney Sauce: Mix the coconut cream and chutney together. Season with chilli sauce and set aside.

8. Serve the mushroom skewers warm with coconut raita and chutney chilli sauce.

Ingredients

  • 1 punnet (250g) Portabellini mushrooms; sliced in half
  • 1 punnet (180g) exotic mushrooms
  • 8 braai mushrooms; thickly sliced
  • Olive or vegetable oil
  • 1 tbsp. (15ml) cumin seeds
  • 1 tbsp. (15ml) coriander seeds
  • ½ tsp. (2.5ml) cayenne pepper
  • ¼ tsp. (1.25ml) ground cinnamon
  • 1 tsp. (5ml) ground turmeric
  • 2 tsp. (10ml) curry powder
  • 1 tsp. (5ml) dried oregano
  • Salt and milled pepper

 

For the Coconut Raita:

  • ½ cup (125ml) thickened coconut cream
  • 1 tbsp. (15ml) lemon juice
  • 1 tbsp. (15ml) chopped coriander, extra for serving
  • ½ cup (125ml) cucumber; chopped
  • Salt and milled pepper

 

For the Chutney Sauce:

  • ⅖ cup (100ml) thickened coconut cream
  • 3 tbsp. (45ml) chutney
  • Chilli sauce, for seasoning