Prep time
40 MIN
Total time
1 H 5 MIN
These Creamy Mushroom Kofta Kebabs pair perfectly with a variety of vegetables you might have in your fridge – try them tonight! For more inspiration, check out our Mushroom Soup recipes.


  • Dipping Sauce:


  1. If using wooden skewers, begin by soaking them in water for at least 20 minutes.
  2. In a large bowl, mix together Campbell’s Condensed Cream of Mushroom Soup, ground beef, breadcrumbs, egg, green onion, ground cumin, onion powder, garlic powder and ½ teaspoon salt.
  3. Roll all of the meat mixture into heaping tablespoon-sized meatballs. Set aside.
  4. For vegetables, keep mushrooms whole, cut zucchini into ¼ inch thick half moons and remaining veggies into one inch pieces.
  5. Add vegetables to a large bowl and drizzle with 2 tablespoons vegetable oil, 1 teaspoon salt, toss.
  6. Assemble skewers by alternating vegetables and meatballs in a pattern of your choice, leaving one inch of skewer exposed at each end.
  7. Before cooking, chill assembled kebabs for 20 minutes or overnight.
  8. Heat a large cast iron pan or grill to medium low and brush on about 1 tbsp of oil.
  9. Cook kebabs for 3-4 minutes per side, until browned, firm and cooked through.
  10. Mix all dipping sauce ingredients together in a small bowl. Garnish with reserved green onion.
  11. Warm pitas if desired.
  12. Serve kebabs with dipping sauce and pitas.
  13. Enjoy!

Recipe Tips

Any type of bell peppers, onion or mushrooms will do, and you can use more or less of any item depending on what you have on hand.

Special Equipment

8 - 10 long wooden or metal skewers (approx. 9 inches)

Recipe Made With

CAMPBELL’S® Condensed Cream of Mushroom Soup

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