Wednesday, January 20, 2021

Red Wine & Oregano Beef Kabobs

red wine and oregano beef kabobs


1/4 Cup dry red wine
1/4 Cup finely chopped fresh parsley
2 Tablespoons Worcestershire sauce
1 Tablespoon reduced-sodium soy sauce
1 Teaspoon dried oregano
3 Clove garlic, minced
1/2 Teaspoon salt (optional)
1/2 Teaspoon black pepper
3/4 Pound boneless beef top sirloin steak, cut into 16 (1-inch) pieces
16 Whole mushrooms (about 8 ounces total)
1 Medium red onion, cut in eighths and layers separated


1. Combine wine, parsley, Worcestershire sauce, soy sauce, oregano, garlic, salt, if desired, and pepper in small bowl; stir until well blended. Place steak, mushrooms and onion in large resealable food storage bag. Add wine mixture; toss. Seal and marinate into the refrigerator 1 hour, turning frequently.

2. Soak four (12-inch) or eight (6-inch) bamboo skewers in water for 20 minutes to prevent burning.

3. Preheat broiler. Alternate beef, mushrooms and two layers of onion on skewers.

4. Coat broiler rack with nonstick cooking spray. Arrange skewers on broiler rack; brush with marinade. Broil 4 to 6 inches from heat source 8 to 10 minutes, turning occasionally.


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