A rewarding and delicious summer recipe, these grilled balsamic mushroom-potato kebabs can be made using raw or cooked potatoes (depending on how fast you want to complete your meal!).

To speed up cook time, you can microwave the potatoes for about five minutes, or until they are fork tender. Then proceed with the recipe as normal, reducing the cook time to 10 to 15 minutes (or until potatoes and mushrooms are browned). For a bowl recipe, omit skewering step and cook veggies directly on the grill, rotating often to prevent burning, following the above cook-times depending on cooked or uncooked potatoes.

15 mins
25 mins


  • large mixing bowl
  • grill
  • skewer


  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • (To taste) salt and pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1.5 lbs little potatoes
  • 1 lb whole button or cremini mushrooms, washed and stems removed
  • 3 garlic cloves, minced


  • Step 1

    Combine oil, vinegar, salt, pepper, thyme, rosemary, and red pepper flakes (if using) into a large mixing bowl.

  • Step 2

    Add potatoes, mushrooms, and garlic, and toss until really well coated.

  • Step 3

    Marinade for six hours, or overnight if preferred (you can also use within an hour, but marinating really makes a difference!)

  • Step 4

    Add potatoes and mushrooms to metal skewers until no veggies remain.

  • Step 5

    Place kebabs onto a preheated grill at around 375° F to 400° F over direct heat.

  • Step 6

    Cook, covered, for 20 to 25 minutes, or until potatoes are softened to your liking (making sure to rotate every 5 to 10 minutes so the sides don't get burnt.)

  • Step 7

    Serve with sour cream and green onions if desired (vegans can use non-dairy sour cream!)