Mushroom Tikka
- 250g mushrooms, cleaned and stems removed
- 250ml hung curd (Greek yogurt)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon mustard oil
- 2 tablespoons fresh lime juice
- 1 tablespoon salt
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- ½ teaspoon black pepper
- 2 teaspoons red chili powder (adjust to your spice preference)
- 2 green chilies, finely chopped (adjust to your spice preference)
- 1 large onion, cut into chunks
- 1 large bell pepper (capsicum), cut into chunks
- Oil for basting
Prepare the Mushrooms: Clean the mushrooms and remove their stems. You can use button mushrooms or any other variety of your choice.
Prepare the Marinade: In a mixing bowl, whisk the hung curd until smooth. Add garlic paste, ginger paste, mustard oil, fresh lime juice, salt, turmeric powder, garam masala, black pepper, red chili powder, and finely chopped green chilies. Mix well to form a smooth marinade.
Marinate the Mushrooms: Gently rub the marinade on the mushrooms, ensuring they are well coated. Allow them to marinate for at least 1-2 hours in the refrigerator. The longer you marinate, the more flavorful the mushrooms will be.
Prepare the Skewers: While the mushrooms are marinating, cut the onion and bell pepper into large chunks.
Assemble the Skewers: After marination, thread the marinated mushrooms, onion chunks, and bell pepper chunks alternately onto skewers, leaving a small gap between each piece.
Grill the Tikka: Preheat your grill or barbecue. Grill the mushroom skewers over medium-high heat for about 10-15 minutes or until the mushrooms are tender and slightly charred, turning them occasionally. Baste the skewers with a little oil at intervals to keep them moist and flavorful.
Serve: Once the mushroom tikka is cooked and has a nice char, remove it from the grill. Serve hot with some onion rings, lemon wedges, and a fresh green salad of your choice.
Enjoy your delicious Mushroom Tikka!