Mushroom skewers

Ingredients

• 300 gbeef tenderloin
• 300 gpork tenderloin
• 150 gmushrooms
• 1onion
• 2tomatoes
• 1bell pepper
• to tastesalt
• to tasteblack pepper
• to tastethyme

Instructions

1. 1

   Assemble and grill

   Cut the beef and pork into suitable-sized pieces. Cut the onion, tomatoes and bell pepper into thick slices. Thread the meat onto skewers, alternating it with the mushrooms, tomatoes, onion and pepper. Place the skewers on a well-heated, greased grill and turn them on all sides. When the meat is cooked, season with salt, pepper and thyme. Arrange on a platter with a side such as rice or green beans, and serve immediately.

What are mushroom skewers?

These skewers pair beef and pork with mushrooms, onion, tomatoes and pepper, all cooked together over a grill. They fit naturally into a Romanian-style roast or grilled meal, with the ingredients threaded onto skewers for easy turning and serving.

The mix works because the meat gives the dish substance while the vegetables add colour and contrast. Serve the skewers straight from the grill, with a simple side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 35g protein, 9g carbs, 10g fat.

The beef and pork provide most of the protein and fat, while the vegetables contribute some of the carbohydrates and fibre. Rice or another suggested side adds more carbohydrates; balance the plate with green beans or extra vegetables.

Choosing and cutting the ingredients

Tenderloin: both the beef and pork are cut into pieces that will cook alongside the vegetables. Keep the pieces reasonably similar in size so they are easier to cook evenly.

Vegetables: cut the onion, tomatoes and pepper into thick slices, as directed. Use whole mushrooms or halve particularly large ones so they sit securely on the skewer.

Threading the skewers

Alternation: thread the pieces of meat between mushrooms, tomatoes, onion and pepper. This distributes the ingredients along each skewer and gives each serving a mix.

Spacing: leave a little room between pieces rather than pressing everything tightly together. That lets heat reach the surfaces more evenly.

Getting the grill ready

Hot grate: heat the grill well and grease it before adding the skewers, as the method specifies. A properly heated grate helps the food cook without sticking as readily.

Turning: rotate the skewers around the grill so the meat and vegetables cook on all sides. The recipe gives no exact grilling time, so use the meat’s doneness as your cue.

Seasoning and doneness

Season at the end: once the meat is cooked, add salt, pepper and thyme. This follows the recipe’s order and keeps the herbs and seasoning from being lost during grilling.

Check the meat: cut into a piece to check that it is cooked to your preference, especially if the pieces vary in size. Take care when handling hot skewers.

What to serve alongside

Rice: the recipe suggests rice as a simple accompaniment that can catch the juices from the grilled ingredients.

Green beans: serve them alongside for a vegetable side. Bring the skewers to the table immediately after grilling, while they are hot.

Recipe notes & tips

• Cut the meat into similarly sized pieces to help it cook evenly.
• Slice the onion, tomatoes and pepper thickly so they are easier to thread.
• Heat and grease the grill before putting the skewers on it.
• Turn the skewers on all sides rather than leaving one side facing the heat.
• Season with salt, pepper and thyme once the meat is cooked.
• Serve immediately with rice or green beans.

Variations

• Add courgette: thread thick slices between the meat and mushrooms.
• Use lamb: replace one of the meats with lamb cut into similar-sized pieces.
• Add garlic: rub the cooked skewers lightly with crushed garlic before serving.
• Change the herbs: use oregano instead of thyme for a different herbal note.
• Serve with salad: add a crisp side salad alongside the suggested rice or green beans.

Common mistakes to avoid

• Uneven meat pieces: cut them to a similar size so they cook more consistently.
• Thin vegetable slices: cut the onion, tomatoes and pepper thickly so they stay easier to handle.
• Crowded skewers: leave a little space between ingredients to help heat circulate.
• Cool grill: heat the grate well before cooking to reduce sticking.
• Skipping the turns: rotate the skewers so all sides cook.
• Seasoning too early: add salt, pepper and thyme once the meat is cooked, as directed.

How to store

Refrigerate leftover skewers in a covered container for up to 3 days. Reheat until piping hot, either in a covered pan over gentle heat or in the oven; the meat may become less tender after reheating.

Frequently asked questions