Creamy Mushroom Kofta Kebabs

Directions

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!