recipe

Wine-Marinated Grilled Shish Kabobs

5.0

The secret to a well-made kabob is the meat.

Shish kabobs are a perfect meal for a crowd or a date night dinner for two. Because the skewers won’t be on the grill for very long, always choose a tender cut of meat. This can be beef, chicken, or pork. Filet mignon, while expensive, is a perfect choice.

Beware of buying premade shish kabobs at the super...

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Ingredients

Serves 4
2
pounds beef tenderloin
1/2
cup dry red wine
¼
cup extra virgin olive oil
2
tablespoons Worcestershire sauce
2
tablespoons lemon juice
1
tablespoon dried oregano
2
cloves garlic, sliced Salt and pepper to taste
1
pound button mushrooms, stems removed
2
large onions, cut in pieces for skewering
1
red pepper, cut in pieces for skewering
1
large yellow pepper, cut in pieces for skewering

Ingredient Tips

Marinade Time
This is a quick entree to make, but the meat marinades in the refrigerator for a few hours. So, plan your time accordingly.

Directions

50 minutes
1

Cut beef into 1 ½-inch cubes. Blend the red wine, olive oil, Worcestershire sauce, lemon juice, oregano and garlic slices together in a bowl. Put the marinade in a heavy-duty plastic bag and add the beef. Place the bag in a container just in case it leaks. Refrigerate for 4-6 hours.

2

Heat the grill to medium high.

3

Remove the meat from the marinade. Salt and pepper the cubes to taste. Skewer the beef cubes on metal skewers or bamboo skewers soaked for 30 minutes in water, alternating beef, mushroom, onion and red pepper pieces.

4

Grill the kabobs 3-4 minutes on each side until nicely charred.

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