Ingredients
8 small red potatoes2 eggs, lightly beaten2 teaspoons Worcestershire sauce1-1/4 cups seasoned bread crumbs1 teaspoon curry powder1-1/2 pounds ground beef24 pimiento-stuffed olives8 plum tomatoes, halved2 medium green peppers, cut into quarters8 large fresh mushrooms1/4 cup barbecue sauce
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 3-5 minutes or until slightly tender.
Meanwhile, in a large bowl, combine the eggs, Worcestershire sauce, bread crumbs and curry powder. Crumble beef over mixture and mix well. Divide into 24 portions; shape each portion around an olive.
On eight metal or soaked wooden skewers, alternately thread meatballs and vegetables. Grill kabobs, covered, over medium-hot heat for 5 minutes on each side, brushing occasionally with barbecue sauce, until meatballs are no longer pink, turning once.
