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Achaari Mushroom Kebabs

Achaari Mushroom Kebabs

Vegan Achaari Mushroom Kebabs are loaded with grilled mushrooms, a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

Juicy king oyster mushrooms make for a robust vegan meal with salad and naan. Marinate king oyster mushroom slices in spicy achaar masala marinade and then grill until almost meaty in texture.

How to serve Achaari Mushroom Kebabs

Serve in these delicious mushroom “steaks” in soft and fluffy grilled naan, along with salad and my trusty vegan mint mayo. It’s such a fresh, flavoursome and satisfying meal.

Achaari Mushroom Kebabs

How to make a vegan kebab

I thought long and hard about what a dream vegan kebab might look like. I’m a huge fan of vegan “meat” replacements. I have dabbled in a few vegan kebab experiments with some lovely results. Seitan, tofu, tempeh and pea protein all work wonderfully if you want to give them a try.

Having said this, I also appreciate that many people don’t want to try and replicate the texture and flavour of meat in their cooking. Cue the Achaari Mushroom Kebab!

Achaari King Oyster Mushroom Kebabs Vegan

What is Achaar masala?

Achaar masala or Achar masala is a blend of spices used for pickling and preserving in Indian cusine. Lots of people make it at home in line with their family’s taste. It usually contains a blend of the following spices, ground to a powder:

  • Chilli powder
  • Fenugreek seeds
  • Split mustard seeds
  • Fennel seeds
  • Black peppercorns
  • Salt
  • Oil

In this recipe, I opt for shop-bought Achaar masala for a speedy kebab recipe you can throw together at the end of a busy day.

Achaari Mushroom Kebabs Sanjana

Can I use any other mushrooms for these Achaari Mushroom Kebabs?

Certainly! Any large, meaty mushrooms will work well in this recipe. Portobello, large chestnut and oyster mushrooms are all perfect. If you can only get your hands on small button mushrooms, you can marinate them whole and cook as directed.

Can I cook the mushrooms any other way?

Sure, feel free to grill, barbecue or oven-cook the mushrooms according to the equipment you have at home. This is a very forgiving recipe!

Products I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Achaari Mushroom Kebabs recipe

Achaari King Oyster Mushrooms

Achaari Mushroom Kebabs

Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Indian
Keyword: achaar masala, barbecue, grilled, mushrooms, vegan
Servings: 2
Author: Sanjana


  • Griddle pan


For the mushrooms:

  • 200 g king oyster mushrooms or any large mushrooms of your choice
  • 100 g plain vegan yoghurt
  • 1 tbsp achaar masala (I use the Jalpur branded one)
  • 1 tbsp chickpea flour (toasted in a dry pan until nutty and aromatic, about 1 minute)
  • 2 cloves garlic
  • 1/2 tsp turmeric
  • 1/2 tsp ground coriander seeds
  • 1/4 tsp garam masala
  • 1 tsp salt
  • 3 tbsp oil

For the vegan mint mayo:

  • 3 tbsp your favourite vegan mayo
  • 1 clove garlic, crushed
  • 2 tbsp water
  • 2 tsp lemon juice
  • 1/2 tsp dried mint
  • 1 tsp sugar
  • 1/8 tsp salt

To serve:

  • Flat-leaf parsley and mint
  • Mixed salad of your choice (I used shredded cabbage, onions, carrots, cucumbers and pickled chillies)
  • Naan, roti, pitta or other flatbread of your choice (homemade or shop bought)
  • Chilli sauce


To prepare the mushrooms:

  • Give your king oyster mushrooms a good wipe with a dry kitchen towel.
  • Slice the mushrooms lengthways, about 1-1.5cm thick. I got 4 slices out of each mushroom but this will depend on the size of your mushrooms.

To make the marinade:

  • Whisk together the yoghurt, achaar masala, toasted chickpea flour, garlic, ground turmeric, ground coriander seeds, garam masala and salt.
  • In a small saucepan, heat up the oil so that it's smoking hot.
  • Carefully pour the hot oil into the whisked yoghurt and spice mixture. This will temper the spices and bring out all their beautiful colours.

To marinate the mushrooms:

  • Spread the yoghurt marinade out on to a roasting tin or a large plate. Place the mushroom slices on top to coat one side. Turn them over to coat the other side, making sure they're well covered. Use a pastry brush if you need to. Cover and allow to marinate for 30 minutes or up to 24 hours in the fridge.

To cook the mushrooms:

  • Heat a griddle pan or frying pan over a medium heat. Place the marinated mushroom slices in the pan and cook for 2-3 minutes per side, until chargrilled and cooked through.

To build the kebab:

  • Take your favourite naan or flatbread of choice (I used soft, homemade naan). Brush some chilli sauce over the naan and then top with cabbage, onions, carrots and cucumbers.
  • Place the grilled king oyster mushrooms on top and garnish with fresh parsley and mint, pickled chillies and the chilled vegan mint mayo. Serve immediately.

To make the vegan mint mayo:

  • Mix together all the ingredients, cover and refrigerate until needed.

Recipe Video

Sanjana’s Notes

  • You can make the marinade up to 24 hours in advance. Ensure they’re tightly covered and kept in the fridge until needed.
  • For a smoky flavour, try cooking the king oyster mushrooms on the barbecue.
  • You can make this with any large, “meaty” mushrooms, such as Portobello, large chestnut or oyster mushrooms. Try a mix of mushrooms for an extra-special touch.
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Achaari King Oyster Mushroom Kebabs
Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

If you like this, you’ll love my recipe for Meatless Seekh Kebabs

The Meatless Seekh Kebab
The ultimate Meatless Seekh Kebab recipe with green bananas & chickpeas. Oven bake or cook over a barbecue for amazing, smoky tandoori flavours. 100% vegan! I promise you won’t miss the meat with these juicy, hearty kebabs. They taste superb with salad, naan and your favourite dips and chutneys.

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Recipe Rating

Chicken-Free Style Kebab Idea - Hungry Giraffe

Sunday 10th of January 2021

[…] Achaari Mushroom Kebab recipe by Sanjana Feasts: […]

Swati Amin

Sunday 15th of November 2020

Just made these. What an absolute delight!!!!!


Monday 7th of September 2020

Tried this for dinner and OMG it was absolutely delicious. I've never had king oyster mushrooms before but this recipe was just the right amount out of my comfort zone to try them. It was so good!!! Thanks for the intro to a new ingredient Sanjana :)

It is a super quick recipe too, took all of 10 mins to make the marinade and then another 5 mins to assemble tooo easy! I didn't have achar masala so I put some of the masala from my lemon achaar and it turned out great that way too :)