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Prep Time: 60 Minutes Cook Time: 16 Minutes |
Ready In: 76 Minutes Servings: 4 |
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Straight out of Better Homes and Gardens. Well...almost. Prep includes chill time. Ingredients:
2 cloves garlic, minced |
2 tablespoons red wine or 2 tablespoons beef broth |
1 tablespoon worcestershire sauce |
1 cup coarsely chopped parsley |
1 lb ground sirloin lean ground beef |
2 ounces coarsely crumbled blue cheese |
1 small red onion, cut into wedges |
button mushroom (about 8 ounces) |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. In a large bowl combine garlic, wine, Worcestershire, parsley, salt and pepper. Add ground sirloin; mix well. Gentily stir in crumbled blue cheese until just combined. Form meat into 12 meatballs. Cover and chill at least 1 hour.
2. On four 12 inch presoaked skewers, thread meatballs, red onion and mushrooms. Brush onion and mushrooms lightly with olive oil and sprinkle with salt and pepper.
3. For charcoal grill: Place kabobs on greased grill rack directly over medium coals. Grill uncovered 14 to 16 minutes or until meat is no longer pink (160 degrees F), carefullly turning once halfway through grilling.
4. For gass grill: Preheat grill; reduce heat to medium. Cover and grill as above.
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