Kebab with Shrimp, Bell Pepper and Champignons

by Editorial Staff

For delicious light kebabs, I take large shrimps, bell peppers and champignons. Marinate shrimps for 30 minutes, and then grill shrimp kebabs with pepper and mushrooms.

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Main Dish

Ingredients

BBQ sauce – 0.5 cup
Pineapple jam – 0.25 cup
Fresh lemon juice – 0.25 cup
Soy sauce – 4 teaspoon
Ground ginger – 0.5 teaspoon
Fresh large shrimps (peeled) – 30 pcs.
Bulgarian green pepper (cut into squares 2.5 cm) – 1-2 pcs.
Fresh champignons (cut in halves) – 200 g

Kebab with Shrimp, Bell Pepper and Champignons

Instructions

In a small saucepan, combine barbecue sauce, pineapple jam, lemon juice, soy sauce, and ground ginger. Place the saucepan over medium heat and bring the contents to a boil, remove from the stove and cool.
Take 1/2 cup of the total amount of marinade, cover and refrigerate. Pour the rest of the marinade from the saucepan into a large plastic bag with fasteners, put the shrimps in the same place, close the bag, shake and put in the refrigerator for 30 minutes.
Turn on the grill to preheat to medium heat. Remove the shrimps from the bag and string on skewers, alternating with pepper and mushrooms. Place the shrimp kebabs on the grill and fry, uncovered, for about 2 minutes on each side. Then grease the kebabs with the reserved marinade and fry the shrimp kebabs, turning and greasing occasionally, for about 4-8 minutes.

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.