Stunning Mushroom Skewers

Luke Hines is back with another barbeque approved skewer, complete with garlic flatbreads and homemade chimichurri. These low-carb, nutritionally dense delights are simple to make and taste delicious.

Ingredients
Extra virgin olive oil 3 tablespoons

1 tablespoon dried chili flakes

Half a teaspoon of smoked paprika

Finely chop 1 teaspoon fresh or dried rosemary

Finely grated zest of 1 lemon and juice

16 brown mushrooms

Sea salt and freshly grounded black pepper

1 Red onion, quartered

CHIMICHURRI

Leaves of 1 bunch coriander roughly torn

1 bunch of flat-leaf Parsley, roughly torn leaves

2 cloves of garlic, roughly chopped

1/4 of a red onion, roughly sliced

1 red chili, roughly chopped and deseeded

Oregano dried, 1 teaspoon

Extra virgin olive oil 3 tablespoons

Apple cider vinegar, 1 tablespoon

GARLIC FLATBREADS

Almond meal, 55 g (1/2 cup),

60 g (1/2 cup), arrowroot or Tapioca Flour

1/4 teaspoon of garlic powder

Coconut milk, 3 tablespoons

Use 3 tablespoons filtered water

Pinch of sea salt

Coconut oil, 2-3 tablespoons

Method
Place four bamboo skewers into a shallow dish. Cover with cold water, and let soak for 30 minutes.
In a food processor, blend all ingredients until smooth. Pour into a bowl, and place in the refrigerator until ready to use.
In a large mixing bowl, combine the oil, paprika and rosemary with the lemon zest and juice. Add the mushrooms and coat with the oil. Season with salt and pepper. While you prepare your flatbreads, set aside the mushrooms.
Mix the coconut milk, almond meal, tapioca or arrowroot flour, garlic powder and water in a large bowl. Then add the salt and combine well. This will form a thin, smooth batter. The more watery your batter is, the crispier and thinner the flatbreads. So add more water if you wish.
Melt 1 tablespoon coconut oil in a non-stick small frying pan on medium heat.
Pour one quarter of the batter in the pan. Tilt and swirl it to cover the base evenly. Cook for 2-3 minutes. Carefully turn the flatbread with a spatula, and continue cooking for another 2 minutes or until golden. Wrap the flatbread in a tea towel and keep it warm. Repeat the process with the rest of the batter, smearing the pan with coconut oi in between each flatbread to prevent it from sticking to the pan. Place in a low-temperature oven to keep warm.
Pre-heat a grill or chargrill to high.
Grill the mushrooms and red onions for 15-20 minutes, rotating every 2-3 minutes.
Serve with flatbreads, chichimhurri and a variety of sauces.
You can find the latest health and wellness information on our website. Keep up with the latest news and updates.

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Luke Hines is back with another barbeque approved skewers recipe, complete with garlic flatbreads and homemade chimichurri. These low-carb, nutritionally dense delights are simple to make and taste delicious.

Ingredients
Extra virgin olive oil 3 tablespoons

1 tablespoon dried chili flakes

Half a teaspoon of smoked paprika

Finely chop 1 teaspoon fresh or dried rosemary

Finely grated zest of 1 lemon and juice

16 brown mushrooms

Sea salt and freshly grounded black pepper

1 Red onion, quartered

CHIMICHURRI

Leaves of 1 bunch coriander roughly torn

1 bunch of flat-leaf Parsley, roughly torn leaves

2 cloves of garlic, roughly chopped

1/4 of a red onion, roughly sliced

1 red chili, roughly chopped and deseeded

Oregano dried, 1 teaspoon

Extra virgin olive oil 3 tablespoons

Apple cider vinegar, 1 tablespoon

GARLIC FLATBREADS

Almond meal, 55 g (1/2 cup),

60 g (1/2 a cup) of arrowroot or Tapioca Flour

1/4 teaspoon of garlic powder

Coconut milk, 3 tablespoons

Use 3 tablespoons of filtered bottled water

Pinch of sea salt

Coconut oil, 2-3 tablespoons

Method
Place four bamboo skewers into a shallow dish. Cover with ice water and let soak for 30 minutes.
In a food processor, blend all ingredients until smooth. Pour into a bowl, and place in the refrigerator until ready to use.
In a large mixing bowl, combine the oil, paprika and rosemary with the lemon zest and juice. Add the mushrooms and coat with the oil. Season with salt and pepper. While you prepare your flatbreads, set aside the mushrooms.
Mix the coconut milk, almond meal, tapioca or arrowroot flour, garlic powder and water in a large bowl. Then add the salt and combine well. This will form a thin, smooth batter. The more watery your batter is, the crispier and thinner the flatbreads. So add more water if you wish.
Melt 1 tablespoon coconut oil in a non-stick small frying pan on medium heat.
Pour one quarter of the batter in the pan. Tilt and swirl it to cover the base evenly. Cook for 2-3 minutes. Carefully turn the flatbread with a spatula, and continue cooking for another 2 minutes or until golden. Wrap the flatbread in a tea towel and keep it warm. Repeat the process with the rest of the batter, smearing the pan between each flatbread with coconut oil to prevent it from sticking. Place in a low-temperature oven to keep warm.
Pre-heat a grill or chargrill to high.
Grill the mushrooms and red onions for 15-20 minutes, rotating every 2-3 minutes.
Serve with flatbreads, chichimhurri and a variety of sauces.
You can find the latest health and wellness information on our website. Keep up with the latest news and updates.

articles.


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