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- 4 cloves garlic, crushed
- 1 onion, chopped
- 2 red chillies, chopped
- 1tbsp chipotle chilli paste
- 3tbsp Aspall Classic White Wine Vinegar
- 1tsp ground cumin
- 1tsp dried oregano
- 200ml pineapple juice
- 8 Grower’s Selection Jumbo Mushrooms, halved
- 1 large red onion, quartered, with the layers separated
- 1tbsp rapeseed oil, plus extra for greasing
- 4 vegan chapattis
- 200g Asda Jalapeño Houmous
- 1 Little Gem lettuce, shredded
- ½ cucumber, chopped
- 50g pickled jalapeños, drained
- 200g pickled red cabbage, drained
- 50g whole unsalted almonds
- Mint leaves, to serve
Blend garlic, onions, chillis, chipotle paste, white wine vinegar, ground cumin, dried oregano and pineapple juice until smooth.
Toss through jumbo mushrooms and red onion. Set aside to marinate for at least 2hrs, or ideally overnight.
Preheat the grill on high. Cover a large baking tray with foil and lightly grease with a little rapeseed oil.
Thread the mushrooms and red onion onto 2 long skewers, pushing tightly together. (If using wood or bamboo skewers, pre-soak in water for 30 mins so they don’t burn.) Arrange on the baking tray and drizzle with 1tbsp rapeseed oil.
Put the tray on the second-top shelf of the oven under the grill and cook for 20 mins, turning occasionally, until charred. Remove from the oven, drain off any juices and allow to rest for 5 mins.
With a large fork, push the grilled mushrooms and onions onto the skewer, packing them down tightly.
With a sharp, serrated knife, carve off strips of mushroom and onion from the sides. Take care as the skewer may be hot.
Grill the chapattis until slightly charred, then spread with with the houmous.
Toss the lettuce, cucumber, jalapeños, red cabbage and almonds together. Divide the mixture between the chapattis.
Top with the carved slices from the mushroom and onion kebab. Finish with a sprinkling of mint leaves, to serve.