Servings:
4
Prep Time:
30 mins
Ingredients
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2cloves garlic, mincedsee savings
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2 tablespoonsdry red wine or beef brothsee savings
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1 tablespoonWorcestershire saucesee savings
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1 cupcoarsely chopped parsley (1/2 of a small bunch)see savings
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1 poundground sirloin or 85 percent lean ground beefsee savings
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2 ouncescoarsely crumbled blue cheesesee savings
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1small red onion, cut in wedgessee savings
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16 - 8 ounce package large cremini mushroomssee savings
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2 tablespoonsolive oilsee savings
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4hamburger buns, splitsee savings
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2 cupsarugulasee savings
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Blue cheese wedges (optional)see savings
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Directions
1.
In a large bowl, combine garlic, wine, Worcestershire, parsley, 1/4 tsp. salt, and 1/8 tsp. pepper. Add meat; mix well. Gently stir in crumbled blue cheese until just combined. Form meat into 12 meatballs. Cover and chill at least 1 hour.
2.
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.
3.
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).
4.
Serve kabobs with buns, arugula, and blue cheese wedges. Makes 4 servings.
Nutrition information
Per serving: Calories 571, Total Fat 34 g, Cholesterol 64 mg, Sodium 813 mg, Carbohydrate 31 g, Fiber 2 g, Protein 32 g, Percent Daily Values are based on a 2,000 calorie diet.
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