recipe
Wine Marinated Grilled Shish Kebobs
5.0

The secret to a well-made kebob is its meat. Shish kebobs 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 select a tender cut of meat. Follow this recipe below for beef tenderloin wine marinated grilled shish kebobs.

Ingredients Serves 4
For the skewers
2
pounds beef tenderloin
1
pound button mushrooms, stems removed
2
large onion, cut in pieces for skewering
1
red pepper, cut in pieces for skewering
1
yellow pepper, cut in pieces for skewering
For the red wine marinade
1/2
cup dry red wine
1/4
cup extra virgin olive oil
2
tablespoons Worcestershire sauce
2
tablespoons lemon juice
1
tablespoon dried oregano
2
cloves garlic, sliced
 
salt and peper to taste
Ingredient Tips
Red Wine Marinade
This marinade adds deep flavor to the beef tenderloin.
Beef Tenderloin
Filet mignon, while expensive, is an alternative to the tenderloin. Also, beware of buying premade shish kabobs at the supermarket unless the butcher identifies the cut of beef. It would be disappointing to bring your kabobs to the table only to discover the beef was a tougher cut such as round steak.
Directions
15-20 Minutes for Prep, 4-6 Hours for Marinade, 10 Minutes for Cook
1
Cut beef into 1 ½ inch cubes.
2
Make the red wine marinade. 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 or container. Add the beef and refrigerate for 4-6 hours.
3
Heat your grill to medium high.
4
Remove the meat from the marinade. Salt and pepper the cubes to taste.
5
Skewer the beef cubes on metal skewers or bamboo skewers soaked for 30 minutes in water. Alternate beef, mushroom, onion and red pepper pieces.
Hot Tip: You can be creative with your vegetable selection. Slices of zucchini, yellow squash or partially cooked red potatoes make great alternatives.
6
Grill the kebobs fro 3-4 minutes on each side until nicely charred.
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