Magnificent Mushroom Skewers


Luke Hines has hit it out of the park again with his barbeque-approved skewers, with homemade chimichurri and garlic flatbreads. These low-carb, nutrient-dense delights are easy to pull together, and mouthwateringly brilliant.


  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried chili flakes
  • 1⁄2 teaspoon smoked paprika
  • 1 teaspoon finely chopped fresh or dried rosemary
  • finely grated zest and juice of 1 lemon
  • 16 brown mushrooms
  • sea salt and freshly ground black pepper
  • 1 red onion, quartered


  • 1 bunch of coriander, leaves roughly torn
  • 1 bunch of flat-leaf parsley, leaves roughly torn
  • 2 garlic cloves, roughly chopped
  • 1⁄4 red onion, roughly chopped
  • 1 long red chili, deseeded and roughly chopped
  • 1 teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar


  • 55 g (1⁄2 cup) almond meal
  • 60 g (1⁄2 cup) arrowroot or tapioca flour
  • 1⁄4 teaspoon garlic powder
  • 3 tablespoons coconut milk
  • 3 tablespoons of filtered water
  • pinch of sea salt
  • 2–3 tablespoons of coconut oil


  1. Place four bamboo skewers in a shallow dish, cover with cold water and leave to soak for at least 30 minutes.
  2. To make the chimichurri, blitz all the ingredients in a food processor until smooth. Spoon into a bowl and set aside in the fridge until ready to serve.
  3. In a large bowl, whisk together the olive oil, chili flakes, paprika, rosemary, lemon zest, and juice. Add the mushrooms to the bowl and toss to coat, then season with a little salt and pepper. Set aside while you make your flatbreads.
  4. For the flatbreads, combine the almond meal, arrowroot or tapioca flour, garlic powder, coconut milk, water, and salt in a bowl and mix well to form a smooth, thinnish batter. (The more watery the batter, the thinner and crispier your flatbreads will be, so add a splash or two more if you like.)
  5. Melt 1 tablespoon of the coconut oil in a small non-stick frying pan over medium heat.
  6. Ladle one-quarter of the batter into the pan, tilting and swirling it to coat the base in an even layer, and cook for 2–3 minutes, then carefully turn the flatbread over with a spatula and cook for a further 2 minutes, or until golden and cooked through. Lift the flatbread from the pan and wrap in a clean tea towel to keep warm. Repeat with the remaining batter, greasing the pan with coconut oil in between to make sure the flatbreads don’t stick to the pan. Set aside in a low oven to keep warm.
  7. Preheat a barbecue or chargrill pan to high.
  8. Thread the mushrooms and red onion evenly onto the skewers and grill for 10–15 minutes, turning every 2–3 minutes, until charred on all sides and cooked through.
  9. Serve with the flatbreads and chimichurri.

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