Charred Mushroom Kebabs

En guard, Chef! Grab some skewers and let’s make some charred mushroom, tomato & onion kebabs today. These will share a plate with lentil-loaded savoury rice, infused with a special UCOOK seasoning, sweet dates and generous dollops of creamy raita.

Charred Mushroom Kebabs

with crispy lentils & savoury rice

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Ingredients:

  • Baby Tomatoes
  • Button Mushrooms
  • Garlic Clove
  • Garlic Cloves
  • NOMU One For All Rub
  • Onion
  • Onions
  • Pitted Dates
  • Raita
  • Rice Seasoning
  • Tinned Lentils
  • White Basmati Rice
  • Wooden Skewers

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
Photo of Charred Mushroom Kebabs
  1. RICE

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. CRISPY LENTILS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.

  3. KEBABS

    In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.

  4. GRILLED KEBABS

    Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 5-6 minutes, turning occasionally to ensure even cooking.

  5. JUST BEFORE SERVING

    When the rice is done, mix in the crispy lentils.

  6. DINNER IS READY

    Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!

  • Onion - 1

  • Rice Seasoning - 10ml

  • White Basmati Rice - 100ml

  • Tinned Lentils - 60g

  • Button Mushrooms - 125g

  • Baby Tomatoes - 80g

  • Garlic Clove - 1

  • NOMU One For All Rub - 10ml

  • Wooden Skewers - 3

  • Pitted Dates - 10g

  • Raita - 30ml

  1. RICE

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 3-4 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. CRISPY LENTILS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 6-8 minutes (shifting occasionally). Remove from the pan and season.

  3. KEBABS

    In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.

  4. GRILLED KEBABS

    Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 5-6 minutes, turning occasionally to ensure even cooking.

  5. JUST BEFORE SERVING

    When the rice is done, mix in the crispy lentils.

  6. DINNER IS READY

    Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!

  • Onion - 1

  • Rice Seasoning - 20ml

  • White Basmati Rice - 200ml

  • Tinned Lentils - 120g

  • Button Mushrooms - 250g

  • Baby Tomatoes - 160g

  • Garlic Clove - 1

  • NOMU One For All Rub - 20ml

  • Wooden Skewers - 6

  • Pitted Dates - 20g

  • Raita - 60ml

  1. RICE

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 4-5 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. CRISPY LENTILS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.

  3. KEBABS

    In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.

  4. GRILLED KEBABS

    Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 6-8 minutes, turning occasionally to ensure even cooking.

  5. JUST BEFORE SERVING

    When the rice is done, mix in the crispy lentils.

  6. DINNER IS READY

    Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!

  • Onions - 2

  • Rice Seasoning - 30ml

  • White Basmati Rice - 300ml

  • Tinned Lentils - 180g

  • Button Mushrooms - 375g

  • Baby Tomatoes - 240g

  • Garlic Cloves - 2

  • NOMU One For All Rub - 30ml

  • Wooden Skewers - 9

  • Pitted Dates - 30g

  • Raita - 90ml

  1. RICE

    Place a pot over medium-high heat with a drizzle of oil. When hot, fry the diced onions until soft, 4-5 minutes. Add the rice seasoning and fry until fragrant, 1-2 minutes. Add the rinsed rice to the pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.

  2. CRISPY LENTILS

    Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained lentils until golden and crispy, 8-10 minutes (shifting occasionally). Remove from the pan and season.

  3. KEBABS

    In a bowl, combine the mushrooms, the rinsed tomatoes, the onion pieces, the grated garlic, the NOMU rub, a drizzle of oil, and seasoning. Thread the mushrooms, tomatoes, and onions onto the skewers, until all the ingredients are used.

  4. GRILLED KEBABS

    Place a grill pan or return the pan to medium-high heat. When hot, grill the skewers until lightly charred and cooked through, 6-8 minutes, turning occasionally to ensure even cooking.

  5. JUST BEFORE SERVING

    When the rice is done, mix in the crispy lentils.

  6. DINNER IS READY

    Make a bed of the rice, top with the charred mushroom skewers, and scatter over the chopped dates. Dollop over the raita. Well done, Chef!

  • Onions - 2

  • Rice Seasoning - 40ml

  • White Basmati Rice - 400ml

  • Tinned Lentils - 240g

  • Button Mushrooms - 500g

  • Baby Tomatoes - 320g

  • Garlic Cloves - 2

  • NOMU One For All Rub - 40ml

  • Wooden Skewers - 12

  • Pitted Dates - 40g

  • Raita - 125ml

Woolies Products in this dish

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Baby Button Mushrooms 150 g

Baby Button Mushrooms 150 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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