Grilled Winey Beef Skewers

Scott Anderson


While I have previously listed beef skewers or city chicken recipes this recipe is taking the simple beef k-bob to the next level of flavor. By incorporating a flavorful wine as the marinade for your vegetables and meat you get loads of flavor and a deliciously simple meal that is ready in less than an hour.

For this recipe you want to get some really nice sirloin or ribeye. You don’t need top of the line Filet Mignon but high quality cuts certainly add to the tenderness and flavor of the finished dish.

You can also use metal skewers instead of wooden if you desire. Just remember to wear gloves when turning the metal skewers, as they tend to really heat up.


★★★★★ 1 vote



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2 lb
sirloin or ribeye, cut into 1-1/4 inch cubes
1 large
yellow onion, peeled and quartered 1-½ squares
1 large
red onion, peeled and quartered into 1-½ squares
1 large
red pepper, seeded and quartered 1-½ squares
1 large
green pepper, seeded and quartered 1-½ squares
3 Tbsp
good quality olive oil
1 Tbsp
fresh lemon juice
2/3 c
red or blush wine (deep reds will tend to dye your vegetables)
1/2 tsp
dried oregano
bay leaves
4 clove
garlic, minced
1/8 tsp
ground black pepper
1/8 tsp
coarse salt

How to Make Grilled Winey Beef Skewers


  • 1Pre-soak 12 8-inch wooden skewers in water for about 2 hours.
  • 2Put all the vegetables into a marinating container and add in the cubed beef. Add in the remaining ingredients and stir or toss to coat evenly. Place into your refrigerator for at least 2 hours, no more than 3.
  • 3Remove from refrigerator and in alternating layers add the beef and vegetables to the skewers. Throw out any leftover marinade and you can either grill these skewers over medium high heat or broil at 325? in your oven. In either case cook skewers until lightly browned, on one side and turn once in the process to evenly brown the other side. Make sure the beef is cooked to your desired doneness, or at least 120 degrees for rare up to 155 degrees and up for well done.
  • 4Remove from the heat and serve atop your favorite rice, such as basmati or jasmine. I personally like long grain and wild rice, accompanied by a char-grilled romaine salad and a favorite glass of wine

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