I should have posted this last weekend...been crazy busy here it seems all last weekend and the week. This was a Kabob cook I did last weekend.
Wanted to try something different - did a spin on a Greek style kabob.
Here are the players -
I removed the meat from the casings in order to shape meatballs and stuff some feta cheese inside. I placed the feta stuffed meatballs into the freezer for about an hour to firm up to making adding to the kabob stick easier.
My assembly line ready to go... I drizzled the olive oil over the mushroom caps and seasoned with BP Desert Gold seasoning.
On the Yoder getting some smoke at 150° for an hour - then bumping the heat up to 275°.
Every time I rotated the kabobs I brushed with the dressing. Here they are just a few minutes before coming off the Yoder.
All done and ready to eat - served with garlic toast and some Garlic & Olive Oil Vermicelli.
This was a VERY good meal - to my surprise Marty even said that it was probably one of the best tasting kabobs he has had.... this coming from a meat a potato guy!!
I suggest not skipping the Red Wine Vinaigrette - it added a great flavor.
