Red Wine and Rosemary Beef Kabobs
Red wine, rosemary, beef, and veggies. If the ingredient list isn’t enough to get you running for your stash of skewers, maybe the EASY instructions will be. This quick, juicy, rustic dinner is fun for the whole family. Marinate the meat and then get everyone skewering. Send your better half to the grill with a beer or an iced tea. Set the picnic table, and you’re done! These Red Wine and Rosemary Beef Kabobs are one of Granny’s surprising recipes that I stumbled upon and will definitely add into our go-to dinner rotation.
Barbecue season is awesome for many reasons: 1) there are fewer dishes to clean 2) my husband not only participates in preparing dinner but also enjoys it and 3) bbq is the flavor of summer.
These quick and easy kabobs are great for a weeknight and pretty enough for company. They would also be the star of any cookout. You can throw together the marinade in the morning or even the night before and after 10 minutes on the grill you’ve got yourself an entree and a side dish all in one.
Hey, don’t take my word for it. Give these kabobs a kachance. And if you don’t have a grill or want to make them in the grilling off-season? Well then you can broil them in the oven for 8-10 minutes and you won’t even wish you had a grill — all you need are your trusty skewers!
Red Wine and Rosemary Beef Kabobs are a a fast, easy and delicious way to change up your typical cookout menu! But they aren't just for cookouts - these kabobs are a perfect weeknight meal, too! Don't have a grill?? Broil them in the oven for equally delicious results. Bonus: your side dish is skewered right along with the beef for a super easy all-in-one meal.
- 1 - 2 lbs boneless beef sirloin cut into 1.5 in cubes
- 1/3 c red wine (I used Pinot Noir)
- 4-5 sprigs rosemary
- 2 T olive oil
- 1 clove garlic, crushed
- 1 T thyme
- 1/2 t onion powder
- 1/4 t pepper
- dash red pepper flakes
- 10 ish skewers (depending on length)
- 8 oz crimini mushrooms, halved
- 2 bell peppers (I used orange and green for color)
- 1 medium red onion, cut into 1.5 inch pieces
For the marinade, whisk together the wine, oil, garlic, thyme, onion powder, pepper and red pepper flakes. Put into a ziplock bag and add the rosemary sprigs. Add the meat and let marinate for at least 1 hour. If you are planning to marinate longer than 1 hour, keep the bag refrigerated. Rotate the bag occasionally so that the marinade is distributed evenly.
Remove the bag from the fridge and allow the meat to get to room temperature before grilling.
Assemble the skewers: Place beef onto the skewers separated by the vegetables.
To grill, preheat the grill on high so that when you put the kabobs down they sizzle. Dial temperature back to 400 degrees and turn the kabobs 90 degrees every 2.5 to 3 minutes so that they cook evenly.
Plate and cover in foil until they are ready to eat.