Curried Mushroom & Courgette Kebabs with Spiced Mango Dipping Sauce

Makes 6 kebabs


  1. ± 250g portabellini mushrooms (18 similar sized portabellinis)
  2. 2 red onions, cut into large cubes
  3. 12 mixed courgettes / patty pans, sliced


Spiced ghee:

  1. 1 tsp cumin seeds
  2. 1 tsp coriander seeds
  3. 1 tsp mustard seeds
  4. 1 tsp garam masala
  5. 1 tsp chilli flakes
  6. ¼ cup ghee


Mango dipping sauce:

  1. 1 cup fresh mango pieces
  2. 1 Tbsp honey
  3. ¼ cup mango atchar
  4. 1 Tbsp lime juice
  5. 1 tsp fresh ginger, grated
  6. Salt and pepper, to taste
  7. Fresh mint, for serving
  8. -If using wooden kebab skewers, soak them in water for a few hours or overnight before preparing the kebabs.




  1. Using a blender, combine all the dipping sauce ingredients and blend. Taste for seasoning and then pour into a bowl and set aside. This can be made ahead of time and left in the fridge.
  2. Alternating between the mushrooms, onions and courgettes, skewer the veggies onto the soaked kebab sticks.
  3. In a small pan combine all the spiced ghee ingredients and sauté on low for 2-3 min or until spices become fragrant. Be careful not to burn the spices.
  4. Using a pastry brush, brush the kebabs with the spiced ghee.
  5. Cook the kebabs on the braai basting them with the remaining spiced ghee and turning often, until the mushrooms are just cooked though and can easily be pierced by a knife tip.
  6. Serve the kebabs with the mango dipping sauce and a sprinkle of fresh mint.


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