Grilled Winey Beef Skewers

1
Scott Anderson

By
@Chef_Scott

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6

Ingredients

  • 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
  • 4
    bay leaves
  • 4 clove
    garlic, minced
  • 1/8 tsp
    ground black pepper
  • 1/8 tsp
    coarse salt

How to Make Grilled Winey Beef Skewers

Step-by-Step

  1. Pre-soak 12 8-inch wooden skewers in water for about 2 hours.
  2. Put 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.
  3. Remove 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.
  4. Remove 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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