Red Wine and Rosemary Beef Kabobs
Red Wine and Rosemary Beef Kabobs
Prep Time
15 mins
Cook Time
10 mins
Marinating Time
1 hr
Total Time
25 mins

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.

Course: Dinner, Main Course, Side Dish
Cuisine: American, Barbecue, Beef, Steak, Summer, Vegetables
Keyword: Beef, Bell Pepper, Mushrooms, Red Onion, Red Wine, Rosemary, Steak, Summer
Servings: 4 people
  • 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
For the Kabobs
  • 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
  1. 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.

  2. Remove the bag from the fridge and allow the meat to get to room temperature before grilling. 

  3. Assemble the skewers: Place beef onto the skewers separated by the vegetables. 

  4. 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. 

  5. Plate and cover in foil until they are ready to eat.