Wine Marinated Kabobs
4 servings
1 lb beef, Ground
1/2 lb fresh large mushrooms, washed and trimmed
1/4 cup salad oil
1/2 cup Burgundy wine or red wine
1 teaspoon marjoram leaves
1/2 teaspoon salt
1/8 teaspoon instant minced garlic
1 teaspoon Worcestershire sauce
2 tablespoons catsup
Shape the meat by TBLS into 24 balls.
Place in a glass bowl or plastic bag.
Add the mushrooms.
Mix the remaining ingredients together and pour over the meatballs
and mushrooms.
Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally.
On each of 4 12-inch metal skewers, alternate 6 meatballs with 6
mushrooms.
Set oven control to broil and/or 550 degrees F.
Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes.
Brush occasionally with the remaining marinade and gently push with a fork to turn. |
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