Mughlai Enoki Kebabs

Ingredients

In this adaptation, we replace the traditional Japanese ingredients with Mughlai spices and flavors. The original enoki maki is transformed into kebabs, marinated in a creamy mixture of yogurt, saffron, and aromatic spices. The grilling technique adds a smoky element, enhancing the overall taste and texture of the dish. We alse have the original recipe for Enoki maki, so you can check it out.

• 200g (7oz) enoki mushrooms 200g (7oz) enoki mushrooms
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 teaspoon saffron strands 1 teaspoon saffron strands
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt to taste Salt to taste
• Vegetable oil for grilling Vegetable oil for grilling

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 8g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, soak the saffron strands in 2 tablespoons of warm water for 10 minutes.
2. 2.
   In a mixing bowl, combine the yogurt, ginger-garlic paste, soaked saffron (along with the water), ground cumin, ground coriander, ground cardamom, ground cinnamon, ground nutmeg, chili powder, chopped cilantro, and salt. Mix well to form a smooth marinade.
3. 3.
   Trim the roots of the enoki mushrooms and separate them into smaller clusters.
4. 4.
   Add the enoki mushrooms to the marinade and gently toss until they are well coated. Allow them to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
5. 5.
   Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Thread the marinated enoki mushrooms onto skewers, leaving a small space between each cluster.
7. 7.
   Place the skewers on the preheated grill and cook for 4-5 minutes on each side, or until the mushrooms are tender and slightly charred.
8. 8.
   Remove the kebabs from the grill and serve hot.

Treat your ingredients with care...

• Enoki mushrooms — Trim the roots and separate them into smaller clusters before marinating. This will ensure even coating and easier grilling.

Tips & Tricks

• Soaking the saffron strands in warm water helps release their vibrant color and aroma.
• For a smokier flavor, you can also grill the kebabs over charcoal.
• Serve the kebabs with a side of mint chutney or yogurt dip for a refreshing contrast.

Serving advice

Serve the Mughlai Enoki Kebabs as an appetizer or as part of a larger Mughlai feast. Garnish with fresh cilantro and a sprinkle of saffron strands for an elegant presentation.

Presentation advice

Arrange the grilled kebabs on a platter, placing them in a circular pattern. Drizzle a little saffron-infused yogurt over the kebabs for an attractive finishing touch.