Tatonka3A2
New member
I wish I would have seen the "theme" this week before we went to the grocery store. Oh well maybe next time.
Wanted to try something different this week and 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!!
Wanted to try something different this week and 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!!
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