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Easy Mushroom Kefta Kebob

January 27, 2017

Recipe courtesy of the Girl and the Kitchen

Tender and juicy ground beef and mushroom kebobs are bursting with flavor! This easy mushroom and kefta kebob recipe is a perfect way to become a blenditarian and enjoy all the flavors of beef but with half the calories!


  • 1 Pound
    ground Beef 15% fat
  • 12 Ounces
    crimini mushrooms
  • 2
    handfuls parlsey
  • 1
    onion, roughly chopped into large pieces
  • 2 Teaspoons
  • 1 Teaspoon
    black pepper
  • 2 Teaspoons
  • 1 Teaspoon
    7 spice
  • 1 Tablespoon
    olive oil
  • extra salt and pepper for mushroom seasoning
  • Yogurt Sauce
  • 1 Cup
    Greek yogurt or Labne (Middle Eastern Yogurt)
  • 2 Tablespoons
    chopped parsley
  • 1 Teaspoon
    chopped dill


  1. Clean the mushrooms well and dry them thoroughly with a towel.

  2. Place in a bowl with olive oil and sprinkle with some salt and pepper.

  3. Preheat grill to high heat or oven to about 400 degrees and roast or grill until tender. About 10 minutes. Set aside and allow to cool.

  4. In a food processor, add the mushrooms, parsley, onion and all the spices. Pulse a few times until everything is smooth.

  5. Add to ground beef to the food processor. Pulse to incorporate.

  6. Chill for at least an hour in the fridge. If the meat does not cool, it has a higher risk of falling off the skewers while cooking.

  7. Shape into long sausages around thick skewers.

  8. Preheat your grill or oven to 450°F.

  9. Spray grill with non stick spray. Place skewers on grill, and cook, rotating every 5 minutes until meat reaches an internal temperature of 155°F.

  10. Yogurt Sauce: Combine herbs and yogurt and serve alongside kebobs.

    If you do not have skewers available, simply shape into long sausages and grill.

    Do NOT move the meat off the grill until it releases easily. The meat will form a crust when it is ready to be flipped and will not stick to the grates.


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