Champignon Shashlik

by Editorial Staff

On the grill, you can cook a delicious champignon kebab in sour cream marinade. This mushroom kebab can be served as an independent dish or together with meat kebab.

Summary

Cook Time	2 hours 30 mins
Total Time	2 hours 30 mins
Course	Main Dish

Ingredients

Fresh champignons (large and dense) – 400 g
Sour cream 20% – 100 g
Fresh rosemary – 1 sprig
Fresh thyme – 3-4 branches
Salt to taste
Ground pepper mixture – to taste
Ketchup (or tomato sauce) for serving – to taste

Instructions

Choose large, dense fresh champignons. Wash and pat dry completely.
Place mushrooms in a bowl. Add sour cream, salt to taste, and ground pepper mixture to taste.
Strip leaves from 1 sprig of fresh rosemary and 3-4 branches of fresh thyme. Add to mushrooms.
Mix well until mushrooms are evenly coated with sour cream and spices. Refrigerate for 1 to 2 hours.
Thread marinated mushrooms carefully onto skewers, being gentle to prevent them from cracking.
Heat grill to high heat with hot coals.
Place skewers on grill and cook for 15 to 20 minutes, turning every 2 to 3 minutes for even cooking.
Transfer to serving plate and serve with ketchup or tomato sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.