Wine marinated kabobs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Beef |
| ½ | pounds | Fresh Large Mushrooms; * |
| ¼ | cup | Salad Oil |
| ½ | cup | Burgundy Or Other Red Wine |
| 1 | teaspoon | Marjoram Leaves |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Instant Minced Garlic |
| 1 | teaspoon | Worstershire Sauce |
| 2 | tablespoons | Catsup |
Directions
* Mushrooms should be washed and trimmed.
~------------------------------------------------------ ~----------------- 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.