When it kebobs, it difficult to pin exactly where they originated as virtually all countries and cultures skewer meat and vegetables over a fire, however, the word itself originates in Arabia, and is quite popular in Mediterranean cultures. In general, making kebobs is a two step process, first you marinate the items, usually meat, then you skew and grill them. This recipe does not use meat, so vegetarians rejoice. While this recipe can be cook over a grill or campfire, I present an oven alternative.
Ingredients
- 16 oz Cremini mushrooms (1 lbs)
- 2 oz Balsamic vinegar
- 3 Garlic cloves – pressed
- 2 TBL Olive oil
- 2 TBL Parsley – chopped
- 0.5 tsp Dried oregano (1.5 tsp fresh)
- 0.5 tsp Dried dill (1.5 tsp fresh)
- Salt and pepper to taste
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Preheat over to 425 F (220 C).
- Whisk vinegar, oil, garlic, oregano, and basil. Season to taste with S&P
- Stir in mushrooms and allow to marinate ~15mins.
- Thread mushrooms onto skewers and place on a deep sided baking pan so the bottom is elevated.
- Roast 15 to 20 mins.
- Garnish with parsley.
Note: For grilling, preheat grill and roast for ~6mins per side or until mushrooms are soft and tender.
