Recipe from Better Homes and Gardens
2 cloves garlic, minced
2 tablespoons dry red wine or beef broth
1 tablespoon Worcestershire sauce
1 cup coarsely chopped parsley (1/2 of a small bunch)
1 pound ground sirloin or 85 percent lean ground beef
2 ounces coarsely crumbled blue cheese
1 small red onion, cut in wedges
1 6 - 8 ounce package large cremini mushrooms
2 tablespoons olive oil
4 hamburger buns, split
2 cups arugula
Blue cheese wedges (optional)
On four 12-inch presoaked skewers, thread meatballs, red onion and mushrooms, leaving a quarter inch between pieces. Brush onion and mushrooms lightly with olive oil and sprinkle lightly with salt and pepper.
For charcoal grill, place kabobs on a greased grill rack directly over medium coals. Grill 14 to 16 minutes or until meat is no longer pink (160 degrees F), carefully turning once halfway through grilling. Add hamburger buns and grill the last 1 to 2 minutes until toasted. (For a gas grill, preheat grill; reduce heat to medium. Cover and grill as above).
Serve kabobs with buns, arugula, and blue cheese wedges. Makes 4 servings.
Per Serving: cal. (kcal) 571, Fat, total (g) 34, chol. (mg) 64, sat. fat (g) 11, carb. (g) 31, Monosaturated fat (g) 18, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 7, pro. (g) 32, vit. A (IU) 1603, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 113, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 813, Potassium (mg) 858, calcium (mg) 222, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet