Grilled Garlic Mushroom Kebabs

Grilled Garlic Mushroom Kebabs with onion, pepper, and tomatoes



  • 1 pint baby portobello mushrooms (2 pints if you really like mushrooms)
  • 1 small green pepper
  • 1 small yellow pepper
  • 1/2 pint cherry or grape tomatoes


  • Marinade:
  • 4 cloves garlic, crushed
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons Braggs Liquid Aminos (or soy sauce)
  • 1 1/2 teaspoons maple syrup (or sweetener of your choice)
  • 12 tablespoons fresh minced parsley
  • 12 teaspoons fresh minced thyme
  • 1/4 cup olive oil


  • Presoak skewers in water for 20-30 minutes.
  • In a small bowl, add all the ingredients for the marinade except oil. Stir to combine. Slowly add oil while whisking. Set aside.
  • Wash and cut the vegetables.
  • Remove the stems from the mushrooms. Roast only the caps. Cut onion and peppers into 2 inch squares
  • Arrange them on the presoaked skewers.
  • Place on a baking tray. Baste with a generous amount of the marinade. Flip and do the same on the other side.
  • Preheat grill to 350-400F
  • Place skewers on grill. Roast for about 10-15 minutes, turning half way through. Baste the kebabs with the remaining marinade every 5 minutes while grilling.
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