Wine Marinated Kabobs
- Ready In:
- 8hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb beef, Ground
- 1⁄2 lb fresh large mushroom, washed and trimmed
- 1⁄4 cup salad oil
- 1⁄2 cup Burgundy wine or 1/2 cup red wine
- 1 teaspoon marjoram leaves
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon instant minced garlic
- 1 teaspoon Worcestershire sauce
- 2 tablespoons catsup
directions
- 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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RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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