Turkey and Mushroom Satays

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 1 hr. | Cook Time: 15 mins. | Makes: 12 turkey and 12 mushrooms satays


6 turkey scallopini breasts, halved lengthwise
30 white button mushrooms, halved
¾ cup crushed tomatoes
3 large cloves garlic, crushed
3 ¾ tsp soya sauce
3 ¾ tsp sesame oil
3 ¾ tsp lime zest
1 ¼ tsp coriander
¾ tsp freshly grated ginger
¾ tsp chili powder
¾ tsp brown sugar
¾ tsp turmeric
¼ tsp cayenne pepper
24 small skewers



1. In a large bowl, whisk together everything but turkey and mushrooms.
2. Skewer 5 mushroom halves per skewer. Brush with marinade and refrigerate.
3. Add turkey to bowl with remaining marinade, toss to coat and refrigerate for an hour. Once done marinating, skewer one piece of chicken per skewer.
4. Preheat grill to medium heat. Cook turkey for 5-6 minutes uncovered, cover for the last minute of cooking. Flip to the other side and repeat, cooking for 5-6 minutes uncovered and 1 minute covered.
5. Grill the mushroom skewers for 2-3 minutes covered, flip to the other side and cook for another 2-3 minutes uncovered.