Mustard Portobello Mushroom

Ingredients

For marination
100 g yogurt
10 g kasundi
10 g thyme
10 g garlic
2 g parsley
10 g dijon mustard
5 g salt
5 g black pepper
10 ml mustard oil
2 g fresh coriander, finely chopped

For the mushrooms
8-10 portobello mushroom, 8-inch thick
1/2 cup onion, square slices of 1 1/2 inch
1/4 cup red bell pepper, square slices of 1 1/2 inch
1/4 cup red bell pepper, square slices of 1 1/2 inch

Method
In a large mixing bowl, take all the ingredients for marination.
Mix well to form a smooth and thick mixture.
Add portobello mushrooms, onion slices, red and yellow bellpepper slices to the marinade.
Mix gently, coating the vegetables with the marinade.
Cover and refrigerate for a minimum of half an hour or overnight.
Next, insert the marinated mushrooms, onions and peppers onto tandoor skewers.
Roast in a tandoor, cooking on all sides while making sure it doesn’t burnt.
Serve hot with optional additions like sautéed vegetables, potato and garlic mash or even French fries.