When it comes to simplicity in make an appetizer, this recipe could not be easier. Broccoli and mushrooms on there own are absolutely delicious, however, when you add terrific flavours with spices and seasoning it really transforms the taste to a whole new level. Now in this recipe I only made 4 skewers as a side for our main dish using 3 mushrooms and 3 broccoli on each skewer, you can definitely use more broccoli and mushrooms as it all depends on how many people you are hosting and if you want to make small skewers of one vegetable each per tooth pick and serve as a appetizer or bigger skewers to serve as a side to the main course. The dip is a wonderful addition to the skewers, it is a mix of homemade paleo mayonnaise, red onion and coriander. How much mayonnaise used is all based on how many skewers are going to be made, the amount of red onions is based on personal preference, and the coriander is the same as the red onion use what you feel is suitable to your personal taste.
10-15 preferably even size button mushrooms
10-15 broccoli florets, to match the mushroom in number and size
1/2 tsp chili powder
1/2 tsp amchur powder, dry mango powder
1 tsp ginger and garlic paste, mixed in equal proportions
pinch of turmeric
sea salt to taste
Extra Virgin Olive Oil
1 tsp garam masala
- Wash the mushrooms and broccoli well.
- Make the marinate by mixing chili powder , amchur powder , garam masala , turmeric powder ,salt ,ginger and garlic paste. Marinate the mushrooms and broccoli and set them aside in a refrigerator for 20 to 30 minutes.
- Assemble the mushroom and the broccoli with a toothpick/ skewer and grill them until they are done.
- Serve them with dipping sauce.