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Sweet-chilli oyster mushroom kebabs

Sweet-chilli oyster mushroom kebabs

The ultimate vegan braai dish.

  • Serves 4
  • Less than 30 minutes


  • Marinade:
  • Juice (30ml) of 1 lime
  • 5cm knob ginger, chopped
  • 2 cloves garlic, chopped
  • ¼ cup (60ml) PnP sweet chilli sauce

  • Kebabs:
  • 2 punnets (250g) oyster mushrooms, torn
  • 4-8 bamboo skewers, soaked in water

  • For serving:
  • Chopped chilli (optional)
  • Handful microherbs


  1. Combine marinade ingredients and set aside.
  2. Thread mushrooms onto skewers.
  3. Heat a griddle pan over medium heat or prepare medium-hot coals.
  4. Pour marinade over mushrooms, turning to coat evenly in sauce.
  5. Cook, turning frequently, until slightly charred and cooked through.
  6. Serve scattered with chilli (if using) and microherbs.
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