Tender beef, mushrooms and cherry tomatoes marinated overnight in a savory Burgundy wine mixture flavored with garlic, Worcestershire sauce, marjoram and rosemary, then grilled until nicely browned. This is a great make-ahead recipe since the kebabs are assembled and marinated the day before grilling.
Servings: About 4–6
Marinating Time: 24 hours
Cook Time: Until desired doneness
Ingredients:
- 1½ pounds stew meat, cut into kebab-size pieces
- 12 large fresh mushrooms
- Cherry tomatoes, as needed
For the Marinade:
- ½ cup Burgundy wine
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- ½ cup salad oil
- 2 tablespoons ketchup
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon MSG
- 1 tablespoon vinegar
- ½ teaspoon dried marjoram
- ⅓ teaspoon dried rosemary
Instructions:
- In a bowl, combine the Burgundy wine, Worcestershire sauce, garlic, salad oil, ketchup, sugar, salt, MSG, vinegar, marjoram and rosemary. Whisk until well combined.
- Make sure the beef is cut into evenly sized pieces suitable for threading onto skewers.
- Prepare the kebabs by alternating the beef, whole mushrooms and cherry tomatoes on skewers.
- Place the assembled kebabs in a large shallow container or resealable plastic bag.
- Pour the marinade over the kebabs, turning them to coat thoroughly.
- Cover or seal and refrigerate for 24 hours, turning occasionally so the marinade is evenly distributed.
- When ready to cook, preheat the grill and remove the kebabs from the marinade.
- Grill the kebabs, turning periodically, until the beef reaches your desired doneness and the mushrooms and tomatoes are nicely browned.
- Serve immediately.
Tip: If using wooden skewers, soak them in water for about 30 minutes before assembling the kebabs to reduce scorching on the grill.
Source: Family Recipe