Have you ever tried to grill kabobs on wooden sticks? If so, then you most likely experienced the horror of your meat, chicken, or seafood falling under the grill grate and burning to a crisp. Metal skewers are BBQ accessories designed for grilling perfect kabobs. Purchase a supply of these and a pair of heavy-duty grilling gloves before preparing this delicious blue cheese and burger kabobs.
Blue Cheese and Burger Kabob ingredients:
• 1 pound 85 percent lean ground beef or ground sirloin
• 2 cups arugula
• 1 cup parsley, chopped coarsely
• 2 cloves garlic minced
• 2 ounces blue cheese, coarsely crumbled
• 1 6 to 8-ounce package of large cremini mushrooms
• 1 small red onion, wedged
• 2 tablespoons beef broth or dry red wine
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 4 hamburger buns, split
• Large bowl with cover
• Mixing spoon
• Basting brush
• 4 12-inch metal skewers
• Grilling gloves
Step 1: Combine the wine or broth, garlic, parsley, Worcestershire sauce, 1/8 teaspoon pepper, and ¼ teaspoon salt in the large bowl. Add the ground beef or sirloin and mix well with the spoon.
Step 2: Stir in the blue cheese crumbles gently until they are just combined. Form 12 meatballs, cover the container, and chill for one hour or longer.
Step 3: Use the basting brush to lightly cover the mushrooms and onion wedges with olive oil. Lightly sprinkle with salt and pepper. Thread the meatballs, mushrooms, and onion wedges onto the skewers, alternating items on each skewer and leaving ¼-inch between each item.
Step 4: Heat the grill to medium. Put the kabobs onto the grill rack for direct grilling. Grill until meat is not pink, approximately 14 to 16 minutes, turning each kabob once about halfway through the time.
Step 5: Place the hamburger buns on the rack and grill until toasted, about 1 or 2 minutes.
Step 6: Serve the kabobs with the arugula, buns, and grilled potato chips, if desired.
Grilled Potato Chip ingredients:
• 1 pound long white or russet potatoes, diagonally cut into 1/16-inch slices
• 3 tablespoons cooking oil
• ½ teaspoon seasoned or coarse salt
• ½ teaspoon crushed dried thyme
• Paper towels
• Basting brush
• Dutch oven
Step 1: Put the potato slices into the Dutch oven and add water to cover them. Cook until water is boiling and then until potatoes are tender-crisp, then drain. Place potatoes on a paper towel in a single layer.
Step 2: Brush cooking oil onto both sides of potato slices and then sprinkle on salt and thyme.
Step 3: Grill potatoes for 15 to 20 minutes on medium heat, occasionally turning.