Mushroom Kebabs for the Grill
Elevate your next barbecue with these smoky, flavorful Mushroom Kebabs for the Grill! Packed with vibrant cremini mushrooms, red bell pepper, zucchini, and red onion, these skewers are marinated in a savory blend of olive oil, soy sauce, balsamic vinegar, garlic, and warm spices like smoked paprika and oregano. Quick and easy to prepare, these vegan-friendly kebabs come together in just 30 minutes, delivering tender, charred vegetables bursting with umami flavor. Perfect as a side dish or served over rice for a complete meal, these colorful vegetable skewers are a must-try for grilling season. Keywords: mushroom kebabs, grilled vegetable kebabs, vegan grilling recipes, BBQ side dish ideas.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams Cremini mushrooms
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 medium Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Balsamic vinegar
- 2 Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Wooden skewers
Instructions
1. Soak the wooden skewers in water for at least 30 minutes to prevent burning on the grill.
2. Clean the cremini mushrooms by gently wiping them with a damp paper towel and trim their stems as needed.
3. Cut the red bell pepper, zucchini, and red onion into 1-inch pieces to match the size of the mushrooms for even grilling.
4. In a large mixing bowl, combine olive oil, soy sauce, balsamic vinegar, minced garlic, dried oregano, smoked paprika, salt, and black pepper to create the marinade.
5. Add the mushrooms, bell pepper, zucchini, and onion to the marinade. Toss until all the vegetables are evenly coated. Allow them to marinate for 15-30 minutes.
6. Preheat the grill to medium-high heat (around 375-400°F or 190-200°C).
7. Thread the marinated vegetables alternately onto the soaked wooden skewers, placing mushrooms, bell pepper, zucchini, and onion in a repeating pattern.
8. Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
9. Remove the kebabs from the grill and serve immediately, either as a side dish or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
