Wine Marinated Kabobs

• 1 lb beef, Ground
• 12 lb fresh large mushroom, washed and trimmed
• 14 cup salad oil
• 12 cup Burgundy wine or 12 cup red wine
• 1 teaspoon marjoram leaves
• 12 teaspoon salt
• 18 teaspoon instant minced garlic
• 1 teaspoon Worcestershire sauce
• 2 tablespoons catsup

1. Shape the meat by TBLS into 24 balls.
2. Place in a glass bowl or plastic bag.
3. Add the mushrooms.
4. Mix the remaining ingredients together and pour over the meatballs and mushrooms.
5. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally.
6. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms.
7. Set oven control to broil and/or 550 degrees F.
8. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes.
9. Brush occasionally with the remaining marinade and gently push with a fork to turn.

beef, mushroom, salad oil, wine, marjoram leaves, salt, garlic, worcestershire sauce, catsup

Taken from www.food.com/recipe/wine-marinated-kabobs-8069 (may not work)