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Marinated Mushroom Kabobs Recipe
These juicy kabobs get their succulent flavor from a freshly made marinade spiked with red wine, goji berries and basil. If you're making them for a group, you can pre-assemble the kabobs up to a day ahead of time, and pop them on the grill when you're ready to serve them!
INGREDIENTS1/2 cup Navitas Organics Goji Berries 1/3 cup (packed) Basil leaves 4 large cloves Garlic, sliced 1/3 cup Olive Oil 1/2 cup Red Wine 1/3 cup Red Wine Vinegar 1 Tbsp ground Black Pepper 1 tsp Sea Salt + more to taste 2 large Portobello Mushrooms, cut into 1-inch chunks 1 pound baby or fingerling potatoes 20 Latigo Kale Leaves 20 Cherry Tomatoes 20 skewers |
DIRECTIONSTo a blender, add the goji berries, basil, garlic, olive oil, red wine, vinegar, black pepper and 1 tsp. salt. Blend for just a moment to combine into a pink liquid, while leaving plenty of texture from the goji berries, basil and garlic. Place the mushrooms in a large bowl and pour the blended marinade on top. Mix well, cover and refrigerate for a minimum of 2 hours or overnight. Bring a large pot filled with salted water to a boil. Add the potatoes and cook until tender when pierced with a fork – about 10-20 minutes depending on the size of the potato. Drain and let the potatoes cool to room temperature. Slice larger potatoes into 1-inch chunks. Remove the marinated mushrooms from the marinade with a slotted spoon into a separate bowl (reserving the marinade). Slice the kale lengthwise to separate the leaf from the stem, creating 2 long strips per leaf, and place in another bowl. Dip the kale strips into the marinade and return the dressed kale to its bowl. To assemble the kabobs: Thread a potato, mushroom and tomato onto a skewer. Roll up a kale strip into a tight bundle and thread it on the skewer. Thread the remaining length of the skewer with potato, mushroom and kale. Repeat with remaining skewers, threading the ingredients in any order you desire. Warm up a barbeque or stovetop grill. Brush the kabobs with marinade and sear for several minutes on each side, basting with marinade with each turn on the grill. Transfer to a serving plate and season lightly with additional salt. Serve warm or at room temperature. Makes about 20 kabobs, serves 6-8
Submitted by Julie Morris |
These juicy kabobs get their succulent flavor from a freshly made marinade spiked with red wine, goji berries and basil. If you're making them for a group, you can pre-assemble the kabobs up to a day ahead of time, and pop them on the grill when you're ready to serve them!
Ingredients
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½ cup Navitas Organics Goji Berries
⅓ cup (packed) basil leaves
4 large cloves garlic, sliced
⅓ cup olive oil
½ cup red wine
⅓ cup red wine vinegar
1 Tbsp. ground black pepper
1 tsp. sea salt + more to taste
2 large Portobello mushrooms, cut into 1-inch chunks
- 1 pound baby or fingerling potatoes
20 Latigo kale leaves
20 cherry tomatoes
- 20 skewers
Directions
- To a blender, add the goji berries, basil, garlic, olive oil, red wine, vinegar, black pepper and 1 tsp. salt. Blend for just a moment to combine into a pink liquid, while leaving plenty of texture from the goji berries, basil and garlic. Place the mushrooms in a large bowl and pour the blended marinade on top. Mix well, cover and refrigerate for a minimum of 2 hours or overnight.
Bring a large pot filled with salted water to a boil. Add the potatoes and cook until tender when pierced with a fork, about 10-20 minutes depending on the size of the potato. Drain and let the potatoes cool to room temperature. Slice larger potatoes into 1-inch chunks.
- Remove the marinated mushrooms from the marinade with a slotted spoon into a separate bowl (reserving the marinade). Slice the kale lengthwise to separate the leaf from the stem, creating 2 long strips per leaf, and place in another bowl. Dip the kale strips into the marinade and return the dressed kale to its bowl.
To assemble the kabobs:
- Thread a potato, mushroom and tomato onto a skewer. Roll up a kale strip into a tight bundle and thread it on the skewer. Thread the remaining length of the skewer with potato, mushroom and kale. Repeat with remaining skewers, threading the ingredients in any order you desire.
- Warm up a barbeque or stovetop grill. Brush the kabobs with marinade and sear for several minutes on each side, basting with marinade with each turn on the grill. Transfer to a serving plate and season lightly with additional salt. Serve warm or at room temperature.