Looking for a flavour-packed vegan BBQ recipe that’s perfect for summer grilling? These smoky oyster mushroom yakitori skewers are a must-try. With their meaty texture, deep umami flavour, and caramelised char from the grill, they’re a delicious plant-based alternative to traditional yakitori. Ideal for summer barbecues, these grilled oyster mushrooms soak up a rich marinade of tamari, spices, and syrup, making them smoky, savoury, and satisfying. You can cook them outdoors over a real flame or indoors on a griddle — they’ll taste incredible either way. Whether you're planning something for vegetarian option for BBQ, or simply want to impress with something new, this easy yakitori recipe is guaranteed to disappear fast.
Number of servings: 6-8
Cooking time: 30 mins
Preparation time: 1 hour
Ingredients
Tamari: 200ml
Vegetable oil: 80ml
Date syrup: 50g (or substitute with maple syrup or honey)
Coriander seeds: 1 tbsp
Garlic (optional): 2 cloves, minced
Ginger (optional): 5g, minced
Oyster mushrooms: 600g
Method
Toast the spices
Begin by toasting your whole spices in a dry pan over medium-low heat. This step is key to unlocking their full aroma. Shake the pan occasionally to ensure even toasting and prevent burning. Once the spices deepen in colour and release their fragrance, remove them from the heat.
Grind the spices
Transfer the toasted spices to a pestle and mortar and grind them coarsely. This creates a rustic texture that will enhance the final dish.
Prepare the marinade:
In a large mixing bowl, combine:
200ml tamari (or soy sauce)
80ml vegetable oil
50g date syrup (or substitute with maple syrup or honey)
The freshly ground spices
For an optional flavour boost, add 2 cloves of minced garlic and a small piece of grated ginger. Mix everything thoroughly until well combined.
Prepare the mushrooms
If your oyster mushrooms appear dusty or contain soil, simply wipe them gently with a damp kitchen towel — do not wash them under water, as this can affect their texture. Tear smaller mushrooms into pairs or leave large ones whole.
Add the mushrooms to the marinade and gently toss to coat evenly. Let them marinate for at least 30 minutes. A Season Silicone Lid can be used to seal the bowl during marination.
Assemble skewers
Thread the marinated mushrooms onto wooden skewers. If you're planning to cook them on a BBQ, be sure to soak the skewers in water for at least 30 minutes beforehand to prevent burning.
Cook on the griddle
Preheat your Season Reversible Griddle by placing it over two hobs and turning both on. Once hot, brush the surface with vegetable oil using a pastry brush. When the griddle is smoking hot, lay down the skewers.
Press the skewers down gently to ensure good contact with the hot surface. Cook until nicely charred, then flip halfway through to cook the other side evenly.
