Heat a large non-stick frying pan over high heat until hot. Add oil and mushrooms and cook, stirring often, for five minutes or until mushrooms are tender. Remove from heat. Set aside for 10 minutes. Drain excess liquid.
Combine parsley, onion, garlic and spices in a food processor. Process until finely chopped. Add the mushrooms and mince, use the pulse button to process until well combined. Season with salt and pepper.
Use wet hands to mould heaped tablespoons of mixture around eight metal skewers, squeezing the mixture tightly. Place on a tray. Cover and refrigerate for 30 minutes if time permits.
Preheat barbecue plate on medium-high. Spray the skewers with oil, turning to coat all sides.
Barbecue for 10-15 minutes or until just cooked through. Serve with warm pita bread, yoghurt and tabouli.
