John Miller
Mushrooms are a great substitute for meat in kebabs as they are meaty and a good source of protein and fibre. They can be grilled, cooked in the oven, or cooked on a griddle pan. Before grilling, it is important to ensure that the grill is clean. If using a charcoal grill, stack briquettes in a chimney grill starter over wads of newspaper and light them from the bottom. If you are using wooden skewers, remember to presoak them for 20 to 30 minutes to prevent burning. To prepare mushroom kebabs, you can marinate the mushrooms in a mixture of oil, vinegar, garlic, herbs, and spices. Leave the mushrooms to marinate for at least 10 minutes or up to 8 hours, tossing them occasionally. Then, thread the mushrooms onto the skewers and grill them for about 10 to 12 minutes, turning them often and brushing them with the marinade.
| Characteristics | Values |
|---|---|
| Marinade ingredients | BBQ sauce, gochujang paste, sesame oil, agave syrup, soy sauce, lime juice, garlic, herb, vinegar, olive oil, thyme, cumin, paprika, lemon juice, salt, pepper, olive oil, oregano, basil |
| Marinating time | 10 minutes to 8 hours |
| Mushroom type | Portabella, oyster, cremini, baby bella, button, white |
| Mushroom size | Small and evenly sized |
| Mushroom quantity | 5-6 per serving |
| Mushroom preparation | Slice 1" thick, clean with damp paper towel |
| Skewer type | Metal, wooden |
| Skewer preparation | Soak wooden skewers in water for 20-30 minutes |
| Cooking method | Grill, oven, griddle pan, cast-iron skillet |
| Cooking time | 2-3 minutes per side, up to 12 minutes |
| Serving suggestions | Flatbread, rice, edamame beans, grilled bread, salad, parsley |
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What You'll Learn
- Choosing the right mushrooms: small and evenly sized, or thick enough to hold on the skewer
- Preparing the marinade: a mix of oil, vinegar, garlic, herbs, and spices
- Preparing the grill: using a gas or charcoal grill, or grilling in an oven
- Assembling the skewers: threading the mushrooms onto metal or wooden skewers
- Cooking the kebabs: grilling the kebabs until tender and slightly charred
Choosing the right mushrooms: small and evenly sized, or thick enough to hold on the skewer
When preparing mushroom kebabs, it's important to select mushrooms that are either small and evenly sized or thick enough to hold on the skewer. This ensures that the mushrooms cook evenly and don't fall off the skewer during grilling.
Small and evenly sized mushrooms, such as button mushrooms or cremini mushrooms, are ideal for kebabs because they allow for consistent cooking. Each mushroom will cook at a similar rate, resulting in a uniform texture and flavour. Small mushrooms are also easier to thread onto skewers, creating a neat and tidy presentation. Look for mushrooms that are around 1 inch in size, which is the perfect bite-sized portion. With small mushrooms, you can also fit more onto each skewer, making them ideal for appetizers or side dishes.
On the other hand, thicker mushroom varieties, such as portabella or oyster mushrooms, can also be used if they are thick enough to securely thread onto the skewer. These larger mushrooms have a meatier texture and can be a good option if you want heartier, more substantial kebabs. Thick mushrooms may take slightly longer to cook, so be sure to adjust your grilling time accordingly.
Regardless of the size or variety of mushroom you choose, it's important to clean them properly before skewering. Mushrooms tend to absorb moisture, so instead of washing them, wipe any excess dirt away with a damp paper towel. This will help ensure that your mushrooms remain firm and don't become soggy during cooking.
In summary, whether you opt for small and evenly sized mushrooms or thicker varieties for your kebabs, proper selection and preparation are key to ensuring your dish turns out well.
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Preparing the marinade: a mix of oil, vinegar, garlic, herbs, and spices
Preparing a marinade for mushroom kebabs is simple and allows you to experiment with different flavours. The basic ingredients are oil, vinegar, garlic, herbs and spices.
Firstly, decide on the type of oil and vinegar you want to use. Olive oil is a good option, and you can add balsamic vinegar or red wine vinegar for a lower acidity option. If you want a stronger, smokier flavour, sherry vinegar will provide a flavour kick.
Next, crush or mince your garlic and add it to the oil and vinegar mixture. You can also add other spices like paprika, cumin, salt and pepper to taste. Whisk the ingredients together until they are well combined.
Now, choose your herbs. Fresh herbs like thyme, oregano and basil work well, or you can simply use dried mixed herbs. Add the herbs to the marinade and whisk again to combine.
Finally, taste the marinade and adjust the seasoning if needed. You can add more vinegar, garlic or spices to suit your preference. Once you are happy with the flavour, add the mushrooms to the marinade and toss to coat. Allow the mushrooms to marinate for at least 10 minutes, or up to 8 hours for maximum flavour.
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Preparing the grill: using a gas or charcoal grill, or grilling in an oven
Preparing the grill:
If you are using a gas grill, turn it on high. Make sure your grill is clean by brushing down the grates. If you are using a charcoal grill, stack the briquettes in a chimney grill starter over wads of newspaper. You need enough briquettes to evenly cover the bottom of the grill. Light the briquettes from the bottom and wait for them to burst into flames. After 10 minutes, check on your briquettes. If they have turned grey, dump them into the bottom half of the grill. Once all the coals are grey, you are ready to grill.
If you are grilling in an oven, preheat the oven to 120°C. You can use a griddle pan or a cast-iron skillet for grilling in the oven. Heat the pan over high heat and cook the mushrooms for 5 minutes on each side until charred and juicy. Then, move the mushrooms to a baking tray and put them in the oven to keep warm.
If you are using wooden skewers, remember to presoak them in water for 20 to 30 minutes to prevent them from burning.
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Assembling the skewers: threading the mushrooms onto metal or wooden skewers
When it comes to assembling the skewers, you have the option of using either metal or wooden skewers. If you opt for wooden skewers, be sure to presoak them in water for 20 to 30 minutes before placing them on the grill to prevent burning.
For the mushrooms themselves, you can use any variety, but small, evenly sized mushrooms work best for kebabs. White mushrooms, cremini, baby bella, and "button" mushrooms are all excellent choices. Aim for mushrooms that are about 1 inch in size, so each serving will be around five or six mushrooms. If you're grilling Portabella caps, slice them into 1-inch-thick pieces or leave them whole and serve them as a side.
Before threading the mushrooms onto the skewers, you can marinate them to infuse them with flavour. Combine a mixture of oil, vinegar, garlic, herbs, and spices in a shallow bowl and whisk until well combined. Add the mushrooms to this mixture and toss to coat. Allow the mushrooms to marinate for at least 10 minutes, or up to 8 hours for maximum flavour.
Now it's time to thread the mushrooms onto your skewers. If using wooden skewers, try twisting them through the mushroom rather than simply picking through to make it easier. Start and end with Portobello mushrooms if you're using different varieties, or simply thread on your small, evenly sized mushrooms if you're using just one type. Leave some space at the end of each skewer to hold when turning the kebabs on the grill.
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Cooking the kebabs: grilling the kebabs until tender and slightly charred
Once you've prepared your mushrooms and skewers, it's time to start grilling! Before you begin, make sure your grill is clean by brushing down the grates. If you're using a gas grill, turn it on high. If you're using charcoal, stack briquettes in a chimney grill starter over wads of newspaper and light them from below. After about 10 minutes, the briquettes should start turning grey. At this point, dump them into the bottom half of the grill. You're ready to start grilling when all the coals are grey.
If you're using wooden skewers, make sure to presoak them in water for 20 to 30 minutes before placing them on the grill to prevent burning. If you're using metal skewers, there's no need to presoak.
When grilling your mushroom kebabs, turn them often and brush them with the marinade throughout. Grill for about 10 to 12 minutes, or until the mushrooms are tender and slightly charred. If you're using a griddle pan, cook the mushrooms for about 5 minutes on each side.
If you're making Korean BBQ mushroom kebabs, cook the kebabs on the BBQ, rotating them often until the mushrooms are soft and some of the marinade has started to caramelise.
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Frequently asked questions
Marinate the mushrooms for at least 10 minutes, but you can leave them for up to 8 hours for extra flavour.
You can use a variety of ingredients for the marinade, such as garlic, olive oil, soy sauce, herbs, vinegar, or BBQ sauce. For Korean-style mushroom kebabs, mix gochujang paste, sesame oil, agave syrup, soy sauce, lime juice, and BBQ sauce.
Look for small, evenly sized mushrooms. White mushrooms, cremini, baby bella, button mushrooms, or oyster mushrooms work well. Portabella mushrooms are also a good option, but make sure to slice them about 1-inch thick for kebabs.
