Korean Mushroom Kebabs Food

GRILLED MUSHROOM KEBABS

Steps:

• Toss 12 ounces trimmed mixed mushrooms with olive oil, salt and pepper. Thread onto 4 skewers, alternating with Peppadew peppers. Grill over medium heat, turning, until tender, 10 to 12 minutes. Grill 4 scallions, then chop and whisk with 3 tablespoons each olive oil and chopped parsley, 2 tablespoons red wine vinegar and 1 tablespoon chopped Peppadews. Drizzle over the kebabs.

KOREAN KEBABS

Steps:

• Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
• Marinate pork in the refrigerator for 2 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
• Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
• Bake in the preheated oven until pork is tender and browned, about 30 minutes.

BACON WRAPPED MUSHROOM KABOBS / KEBABS

Steps:

• Soak bamboo skewers 30 minutes.
• Cut bacon strips in half--they'll be just long enough to wrap around the mushroom one time.
• Wrap each mushroom with a bacon strip and thread on skewer.
• Grill on medium heat till bacon is done, basting with barbecue sauce.
• This usually takes around 10-15 minutes.
• Serve immediately.

KOREAN MUSHROOM KEBABS

Steps:

• Alternately thread the mushroom, green onion & green pepper on your skewers. Thread the mushrooms & peppers so they will lay flat on the grill.
• Place skewers in one layer in a snug flat dish.
• Mix together the soy,sugar, oil, garlic, black pepper and 1 tbsp of the sesame seeds.
• Pour the marinade over the skewered mushrooms, flip the skewers so both sides are well coated.cover place in the fridge for 30 minutes up to 2 hours.turn them once.
• Preheat grill or broiler to high.
• Grill or broil the skewers brushing them with the marinade.
• Cook until browned 3-5 minutes per side.
• Just before serving sprinkle with remaining sesame seeds and chopped green onions - serve hot.