Grilled Mushroom Kebabs Recipe

If you’re looking for an easy Grilled Mushroom Kebabs recipe that delivers smoky, savory, and slightly sweet flavors, this dish is a must-try. Featured on Maddie and Kiki’s BBQ Barn Season 2, these colorful mushroom skewers combine three varieties of mushrooms with a rich homemade BBQ glaze for an unforgettable vegetarian recipe that’s perfect for backyard cookouts, family dinners, or summer entertaining.

The Inspiration

Grilling vegetables can be just as exciting as cooking meat, especially when mushrooms are the star of the barbecue. Their naturally rich, earthy flavor and meaty texture allow them to absorb smoke beautifully while developing delicious caramelized edges over an open flame.

Inspired by classic backyard barbecue flavors, Maddie and Kiki Longo transform simple mushrooms into a memorable grilled dish with a sticky glaze made from ketchup, Worcestershire sauce, brown sugar, and toasted caraway seeds. Rather than masking the mushrooms with heavy marinades, this recipe lets their natural flavor shine before finishing them with a glossy glaze that balances sweetness, tanginess, and savory depth.

Using a combination of cremini, portobello, and king oyster mushrooms creates wonderful contrast in both texture and appearance. Every bite offers something different, making these skewers a satisfying option for vegetarians and meat lovers alike.

Ingredients

12 cremini mushrooms, whole
3 large portobello mushrooms, gills removed and cut into 4 quarters each
4 large king oyster mushrooms, cut into 3 pieces each
Salt and Pepper
3 tbsp olive oil
½ cup ketchup
¼ cup Worcestershire sauce
2 tbsp brown sugar
1 tbsp caraway seeds
¼ cup chives, finely chopped

Method

If using wood skewers, start by soaking them for 1 hour.
Pre-heat grill on medium-high heat (around 400F).
In a mixing bowl, toss together the 3 types of mushrooms, olive oil, salt and pepper.
Skewer the mushrooms using an equal amount of each type of mushrooms on each skewer.
Before grilling the mushrooms, prepare the glaze.
Toast the caraway seeds in a skillet over medium heat.
After 3-4 minutes, you should start to smell the aromas of the caraway.
Add the ketchup and caramelize for 2 minutes, stirring constantly.
Whisk in the Worcestershire sauce and brown sugar and remove from the heat as soon as the sugar dissolves.
Adjust the texture with a tiny bit of water if necessary.
Place mushrooms skewers on the grill and cook for 3 minutes, or until slightly charred.
Flip the skewers, brush with glaze and repeat this process until the mushrooms are charred all around, soft to the touch, and sticky.
Remove the skewers from the grill and top with chives.

Serving Suggestions

These grilled mushroom kebabs are incredibly versatile and can be served as either a hearty vegetarian main course or a flavorful side dish alongside your favorite grilled meats. Pair them with grilled corn on the cob, roasted baby potatoes, garlic bread, fresh green salads, creamy coleslaw, or herb-infused rice for a complete barbecue meal.

They’re also delicious served with grilled steaks, chicken, burgers, or sausages, making them a welcome addition to any backyard cookout. For entertaining, arrange the skewers on a large platter with extra chopped chives and a bowl of the warm BBQ glaze for dipping.

Their smoky aroma, colorful presentation, and rich umami flavor make them ideal for summer gatherings, family dinners, holiday barbecues, and casual outdoor meals.

Final Thoughts

This Grilled Mushroom Kebabs recipe is a celebration of simple ingredients transformed by the power of the grill. Combining three varieties of mushrooms with a sweet and savory homemade BBQ glaze creates a dish that’s smoky, tender, and packed with rich umami flavor in every bite.

Find more recipes from Maddie & Kiki’s BBQ Barn here!