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Mushroom kebabs

Mushroom kebabs


For 4


  • 500 g halved white button mushrooms
  • 1 large onions, chopped roughly in big pieces
  • 1 green bell pepper, cut roughly in bigger pieces
  • 1 red bell pepper, cut roughly in bigger pieces
  • 4 tomatoes, cut in wedges
  • 1 cup(s) of plain low fat or fat free yoghurt
  • 1 tbsp of plain low fat or fat free yoghurt
  • 1 tbsp garlic, freshly grated
  • 1 tspb fresh lemon juice or squeeze of ½ lemon
  • 1 tspb taste of Gram Masala
  • 1 tspb salt
  • 1 tspb paprika
  • 1 tspb oil to brush the skewers while grilling
  • for side: lemon slices, julienned onions and tomatoes slices
  • Skewers

Mushroom kebabs Method

    1. In a bowl, add yogurt, garlic, ginger, lemon juice, salt, gram masala or curry powder.
      Mix well with the fork. Your basic marinade is ready.
    2. Add halved mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well.
    3. Cover with plastic wrap and refrigerate for at least 1 hour. Take marinade out and rest at room temperature for 10 minutes.
    4. Start putting the vegetable pieces in skewers. Gently start with mushrooms as they are tender and then peppers, onion and tomato. Repeat to fill the skewer with all the vegetables.
    5. Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill or pan.
    6. Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially. Remove the foil. Cook for 3-4 minutes each side over the grill, flipping them as needed. Serve hot
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