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Ingredients
| 2 tsp tsp | smoked paprika smoked paprika | ||
| 2 | garlic cloves
garlic clove (finely grated) | ||
| 2 tsp tsp | dried herbs
dried herbs (mixed) | ||
| 4 tbsp tbsp | olive oil olive oil | ||
| 500 g g | chestnut mushrooms
chestnut mushroom (large ones halved) | ||
| 2 | courgettes
courgette (cut into 2cm chunks) |
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Method
These mushroom kebabs are a great way to get some vegetarian options to your usual barbecue menu. With warmth from the paprika and garlic for punch, they've got a lot of flavour and only take a few minutes to prepare.
1. Mix the paprika to add warmth, garlic for punch, herbs, olive oil and some seasoning in a large bowl then add the mushrooms for bulk and courgettes for bite, stirring well to coat.
2. Thread the vegetables onto skewers and grill on a hot BBQ or griddle for 6-8 minutes, turning regularly.
