Tandoori Mushroom Skewers

Ingredients

• ¾ cup plain full-fat Greek yogurt
• 3 tablespoons fresh lemon juice
• 4 clove garlic cloves
• 1 inch piece fresh ginger, peeled
• 2 tablespoons tandoori spice blend
• 1 teaspoon smoked paprika
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1.5 pounds cremini or portobello mushrooms, cleaned
• 1 medium red bell pepper, seeds removed
• 1 medium red onion
• 2 tablespoons extra-virgin olive oil
• ¼ cup fresh cilantro leaves, roughly chopped
• 2 whole lime wedges
• ¼ cup plain full-fat Greek yogurt, for drizzling

Instructions

1. 1

   Soak 8 wooden skewers in cold water for at least 15 minutes — this prevents them from charring too quickly on the grill. While they soak, peel and finely mince 4 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane or fine grater.

2. 2

   Make the tandoori marinade: combine 0.75 cup Greek yogurt, 3 tablespoons fresh lemon juice, the minced garlic, grated ginger, 2 tablespoons tandoori spice blend, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, and 0.5 teaspoon freshly cracked black pepper in a medium bowl. Whisk until smooth and fully combined — you should have a vibrant orange-red paste.

3. 3

   Clean 1.5 pounds cremini or portobello mushrooms by gently wiping each one with a damp paper towel to remove dirt. Trim the stem ends. If your mushrooms are large (over 2 inches), cut them in half; if they're medium, leave them whole. You want pieces roughly 2 inches across so they cook evenly.

4. 4

   Prepare the vegetables: cut 1 red bell pepper into 1-inch squares by removing the seeds and white ribs, then cutting the flesh into even pieces. Peel 1 medium red onion, cut it in half, then cut each half into thick wedges (keeping a bit of root end attached so the layers stay together). These should be roughly 1 inch thick.

5. 5

   Place the mushroom pieces in a large bowl. Add half of the tandoori marinade and gently toss using your hands or a spoon until each piece is well coated. Coat the bell pepper and onion pieces with the remaining marinade. Let sit for 5-10 minutes while you prepare the grill.

6. 6

   Preheat your grill to medium-high heat (about 400°F if using a gas grill, or until charcoal is glowing orange and you can hold your hand 4 inches above the grate for only 3-4 seconds). Brush the grates clean with a wire grill brush and lightly oil them with a paper towel dipped in neutral oil — this prevents sticking.

7. 7

   Thread the marinated vegetables onto your soaked wooden skewers, alternating: mushroom, bell pepper, mushroom, onion, mushroom. Pack them snugly but not so tight that pieces are squished. Brush each skewer all over with 2 tablespoons extra-virgin olive oil — this prevents drying and ensures beautiful caramelization.

8. 8

   Carefully place the skewers directly on the hot grill grates perpendicular to the bars (so they don't roll). You should hear an immediate, aggressive sizzle — if not, your grill isn't hot enough. Let them cook undisturbed for 3-4 minutes, until the mushrooms develop deep char marks and release easily from the grates.

9. 9

   Using tongs, rotate each skewer 90 degrees to create a crosshatch char pattern. Cook for another 2-3 minutes until the second side is deeply browned. Rotate once more and cook until the vegetables are tender when pierced with a fork and have caramelized edges all over, about 2-3 minutes more. Total cooking time: 8-10 minutes.

10. 10

    Transfer the skewers to a serving platter and let them rest for 2 minutes — this allows the mushrooms to settle and the spices to fully bloom. Scatter 0.25 cup freshly chopped cilantro over the top and drizzle with an additional 0.25 cup plain Greek yogurt for cooling creaminess.

11. 11

    Serve immediately while still hot, with lime wedges on the side. Guests can squeeze fresh lime juice over each skewer just before eating for brightness and acidity that cuts through the rich spices.

Tools you’ll need

• 8 wooden skewers
• medium mixing bowl
• large mixing bowl
• microplane or fine grater
• paper towels
• grill or grill pan
• wire grill brush
• tongs
• instant-read thermometer (optional, for grill temperature)

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