Meal on a Stick
Taste of Home
- try a FREE ISSUE today!
"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."
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 25 min. Grill: 10 min.
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 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:
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 3-5 minutes or until slightly tender.
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. Alternately thread meatballs and vegetables onto metal or soaked wooden skewers.
Grill kabobs, covered, over medium-hot heat for 5 minutes. Turn; brush with barbecue sauce. Cook 5 minutes longer or until meatballs are no longer pink, basting once. Yield: 6-8 servings.