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Meal on a Stick

My husband and I were thrilled to receive a gas grill as a wedding gift from some church friends. We love to grill these hearty meatball-and-veggie kabobs. Barbecue sauce gives them a slightly sweet flavor. —Sundra Hauck, Bogalusa, Louisiana
  • Total Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    8 servings

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.
  • 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.
Nutrition Facts
1 kabob: 351 calories, 16g fat (5g saturated fat), 110mg cholesterol, 742mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 23g protein.

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