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

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

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Instructions

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