Prep: 45 mins | Cooking time: 15 mins | Serves: 6 1 teaspoon sriracha Ingredients 2 tablespoons extra virgin olive oil2 teaspoons smoked paprika1⁄2 teaspoon ground pepper400g brown and white mushrooms; or 400g white flat mushrooms1 small red onion, very thinly slicedLebanese flat bread (quartered), to serve Tabbouleh1/4 cup bulgur (cracked wheat)1 1/2 cups finely chopped fresh flat-leaf parsley 1 cup finely chopped fresh mint250g packet cocktail truss tomatoes, diced2 green onions, finely chopped1⁄4 cup extra virgin olive oil2 tablespoons lemon juice1⁄4 teaspoon ground allspice (optional)Garlic Yoghurt Sauce1⁄2 cup plain Greek-style yoghurt 2 teaspoons lemon juice1 garlic clove, crushed Method Luke Hines is working with the new Costa Mush-Boom campaign to remind Aussies of tasty meat alternatives that are also great for health 1. Make KabobsCombine sriracha, oil, smoked paprika and pepper in a large bowl. Halve any larger mushroom so they are roughly the same size. Add mushrooms to sriracha mixture. Gently toss to coat. Using 2 skewers at a time, skewer mushrooms (see note). Heat a large frying pan or barbecue grill on high. Reduce heat to medium. Char-grill mushrooms for 10-12 minutes, turning occasionally or until lightly charred and tender. Make TabboulehPlace bulgur in a heatproof bowl. Add enough boiling water to cover, then set aside for 10 minutes. Drain in a sieve, pressing down with the back of a spoon to drain excess moisture. Set aside to cool. Combine with remaining ingredients in a large bowl. Season with salt and pepper.Make Garlic Yoghurt SauceCombine all ingredients in a bowl. Season with salt and pepper.AssembleTo assemble, spoon some tabbouleh onto flat bread. Top with mushroom and red onion. Serve drizzled with yoghurt sauce. Cook’s notes Using 2 skewers instead of 1 makes it easier to turn the mushrooms on the barbecue and they are less likely to fall off. If using wooden skewers, you’ll need to soak them in water for 10 minutes to avoid scorching. You can also buy ready-made tabbouleh if you run out of time. To level up the heat in the kabob, increase sriracha to 1 tablespoon. For hotter still, use 1⁄3 of a cup of sriracha instead. For the hottest of the hot, sprinkle 5 finely chopped Birdseye chillies and 2 teaspoons of dried chilli flakes onto the cooked kabob. Check out the Mush-Boom website here.
