Meal on a Stick

SUNDRA HAUCK • Bogalusa, Louisiana My husband and I were thrilled to receive a gas grill as a wedding gift. We love these meatball-and-veggie kabobs, which get sweetness from the barbecue sauce.

Meal on a Stick

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    small red potatoes

  • 2

    eggs, lightly beaten

  • 2

    teaspoons Worcestershire sauce

  • 1-¼

    cups seasoned bread crumbs

  • 1

    teaspoon curry powder

  • 1-½

    pounds ground beef

  • 24

    pimiento-stuffed olives

  • 8

    plum tomatoes, halved

  • 2

    medium green peppers, cut into quarters

  • 8

    large fresh mushrooms

  • ¼

    cup barbecue sauce

Directions

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 3-5 minutes or until slightly tender. 2. Meanwhile, in a large bowl, combine 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. 3. 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. Editor’s Note: This recipe was tested in a 1,100-watt microwave.


Nutrition

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