Tandoori Mushrooms - cooking recipe

Ingredients

1 tablespoon fresh gingerroot, peeled and roughly chopped (about 2 inch piece)
2 garlic cloves, peeled and roughly chopped
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon red chili powder or 1 teaspoon hot paprika
1/2 teaspoon ground turmeric
1/2 teaspoon white pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons vegetable oil
3/4 cup sour cream
3 tablespoons Greek yogurt, plain
12 ounces cremini mushrooms, trimmed and wiped clean

Preparation

In the bowl of a food processor, combine ginger, garlic, salt, cumin, chili powder, turmeric and white pepper; pulse, scraping down the sides occasionally, until everything is finely choppd.
Add in the lemon juice, 1 tablespoon vegetable oil, and puree; add the sour cream and yogurt and pulse just to combine.
Transfer the marinade to a non-reactive bowl (or resealable plastic baggie) and add the mushrooms; cover and refrigerate 30 minutes.
If using a tandoor, heat to 500 degees F (if using a grill or the broiler, heat to high heat).
Thread mushrooms onto skewers and cook in the tandoor until lightly browned, 2 to 3 minutes, baste with 1 tablespoon oil and continue cooking until browned and tender, about 1 to 2 minutes (3 to 4 per side on the grill or broiler, basting with the oil).