Kebabs with mushrooms and pickles

Time: 20 min.
Complexity: easily
Servings: 4

These kebabs are made with a variety of mushrooms, ideally wild ones, which will imbue the dish with their magical aroma. They are skewered with marinated peppadew peppers (a South African variety similar to cherry peppers), grilled, and topped with a delicious olive oil dressing, chopped fresh parsley, and grilled green onions. Serve as a side dish with grilled meats or as a unique appetizer.

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Recipe:

Toss 12 ounces (340 g) of assorted trimmed mushrooms with olive oil, salt, and black pepper. Thread onto 4 skewers, alternating with marinated peppadew peppers. Grill over medium heat, turning, until cooked through, 10-12 minutes. Grill 4 green onions, then slice and toss with 3 tablespoons (3 tbsp) olive oil, 3 tbsp (3 tbsp) chopped parsley, 2 tbsp (2 tbsp) red wine vinegar, and 1 tbsp (1 tbsp) chopped marinated peppadew peppers. Drizzle the dressing over the kebabs.