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WINE MARINATED KABOBS by www.country-cooking.com
1 lb Ground Beef
1/2 lb Fresh Large Mushrooms;washed and trimmed
1/4 c Salad Oil
1/2 c Burgundy Or Other Red Wine
1 tsp Marjoram Leaves
1/2 tsp Salt
1/8 tsp Instant Minced Garlic
1 tsp Worstershire Sauce
2 tbsp Catsup
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. 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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