Harissa Preserved Lemon Mushroom Kebabs with Avocado 'Brain Sauce'
Harissa Preserved Lemon Mushroom Kebabs with Avocado 'Brain Sauce'
Ingredients
For the Harissa Preserved Lemon Mushroom Kebabs
- 1 1/2 pounds cremini mushrooms, wiped clean, stems trimmed, halved if large
- 1/4 cup harissa paste
- 1/2 preserved lemon, rind only, finely minced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 8 wooden skewers, soaked in water for 30 minutes
For the Avocado 'Brain Sauce'
- 1 ripe avocado, large, pitted and scooped
- 1/2 cup plain Greek yogurt, full-fat recommended
- 2 tablespoons extra virgin olive oil
- 1/4 cup pepitas, toasted
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon extra pepitas, toasted
Instructions
- 1
Prepare the mushroom marinade: In a large bowl, combine the harissa paste, minced preserved lemon rind, 3 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until well combined.
⏱️ 5 min
- 2
Marinate the mushrooms: Add the cleaned and trimmed mushrooms to the bowl with the marinade. Toss thoroughly to ensure all mushrooms are evenly coated. Cover the bowl and let marinate at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 3
Preheat the grill or oven: If grilling, preheat an outdoor grill to medium-high heat (about 400°F). If roasting, preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 4
Skewer the mushrooms: While the grill/oven preheats, thread the marinated mushrooms onto the soaked wooden skewers, leaving a small space between each mushroom. Aim for 4-5 mushrooms per skewer, depending on their size.
⏱️ 10 min
- 5
Cook the kebabs: Grill the mushroom kebabs for 10-15 minutes, turning every 3-4 minutes, until they are tender, caramelized, and slightly charred. If roasting, place the skewers on a baking sheet and roast for 15-20 minutes, flipping halfway through, until tender and browned.
⏱️ 15 min•🌡️ 400
- 6
Prepare the Avocado 'Brain Sauce': While the kebabs cook, combine the ripe avocado, Greek yogurt, 2 tablespoons of extra virgin olive oil, toasted pepitas, fresh lemon juice, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a blender or food processor.
⏱️ 5 min
- 7
Blend the sauce: Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 8
Serve: Remove the cooked mushroom kebabs from the grill or oven. Serve immediately with the Avocado 'Brain Sauce' on the side for dipping. Garnish with chopped cilantro and extra toasted pepitas, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Preserved Lemon Mushroom Kebabs with Avocado 'Brain Sauce'
For the Harissa Preserved Lemon Mushroom Kebabs
- 1 1/2 pounds cremini mushrooms, wiped clean, stems trimmed, halved if large
- 1/4 cup harissa paste
- 1/2 preserved lemon, rind only, finely minced
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 8 wooden skewers, soaked in water for 30 minutes
For the Avocado 'Brain Sauce'
- 1 ripe avocado, large, pitted and scooped
- 1/2 cup plain Greek yogurt, full-fat recommended
- 2 tablespoons extra virgin olive oil
- 1/4 cup pepitas, toasted
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon extra pepitas, toasted
Instructions
- 1
Prepare the mushroom marinade: In a large bowl, combine the harissa paste, minced preserved lemon rind, 3 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk until well combined.
⏱️ 5 min - 2
Marinate the mushrooms: Add the cleaned and trimmed mushrooms to the bowl with the marinade. Toss thoroughly to ensure all mushrooms are evenly coated. Cover the bowl and let marinate at room temperature for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 5 min - 3
Preheat the grill or oven: If grilling, preheat an outdoor grill to medium-high heat (about 400°F). If roasting, preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 4
Skewer the mushrooms: While the grill/oven preheats, thread the marinated mushrooms onto the soaked wooden skewers, leaving a small space between each mushroom. Aim for 4-5 mushrooms per skewer, depending on their size.
⏱️ 10 min - 5
Cook the kebabs: Grill the mushroom kebabs for 10-15 minutes, turning every 3-4 minutes, until they are tender, caramelized, and slightly charred. If roasting, place the skewers on a baking sheet and roast for 15-20 minutes, flipping halfway through, until tender and browned.
⏱️ 15 min•🌡️ 400 - 6
Prepare the Avocado 'Brain Sauce': While the kebabs cook, combine the ripe avocado, Greek yogurt, 2 tablespoons of extra virgin olive oil, toasted pepitas, fresh lemon juice, minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in a blender or food processor.
⏱️ 5 min - 7
Blend the sauce: Blend until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 2 min - 8
Serve: Remove the cooked mushroom kebabs from the grill or oven. Serve immediately with the Avocado 'Brain Sauce' on the side for dipping. Garnish with chopped cilantro and extra toasted pepitas, if desired.
⏱️ 3 min