 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
My husband and I were thrilled to receive a gas grill as a wedding gift from some church friends, relates Sundra Hauck of Bogalusa, Louisiana. We love to grill these hearty meatball-and-veggie kabobs. Barbecue sauce gives them a slightly sweet flavor. Ingredients:
8 small red potatoes |
2 eggs, lightly beaten |
2 teaspoons worcestershire sauce |
1-1/4 cups seasoned bread crumbs |
1 teaspoon curry powder |
1-1/2 pounds ground turkey or beef |
24 pimiento-stuffed olives |
8 plum tomatoes, halved |
2 medium green peppers, cut into quarters |
8 large fresh mushrooms |
1/4 cup barbecue sauce |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 3-5 minutes or until slightly tender.
2. Meanwhile, in a large bowl, combine the eggs, Worcestershire sauce, bread crumbs and curry powder. Crumble beef over mixture and mix well. Divide into 24 portions; shape each portion around an olive.
3. On eight metal or soaked wooden skewers, alternately thread meatballs and vegetables. Grill kabobs, covered, over medium-hot heat for 5 minutes on each side, brushing occasionally with barbecue sauce, until meatballs are no longer pink, turning once. Yield: 8 servings.
|
|