Robyn from Add a Pinch shares her delicious grilled mushroom kabobs with us.
Grilling is a favorite way to prepare our food throughout the warmer months of the summer. From juicy burgers to as many of the sides as possible, we just love the flavors that grilling brings out in so many dishes. Not to mention, it keeps the kitchen cooler!
One of our favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble, they are then marinated and then tossed onto the grill for a few minutes to let the grill work its magic! And let’s face it, there is just something about serving food on a stick that has everyone from the adults to the kids excited!
These simple kabobs are great to assemble ahead of time, place onto a plate or rimmed baking sheet and then cover tightly with wrap. They can be made up to a couple of days ahead to save prep time when entertaining or on those busy weeknights! Everyone needs a side dish recipe like that!
Grilled Mushroom Kabobs Recipe
For the Mushroom Kabobs
- 1 pint whole mushrooms, portabella or white
- 1 green pepper, deseeded and cut into 2-inch pieces
- 1 yellow pepper, deseeded and cut into 2-inch pieces
- 1 onion, cut into 2-inch pieces
- 1 pint grape tomatoes
For the Marinade
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.
If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.