This post is sponsored by Smokin O’s. All opinions, as always, are my own. This recipe is intended for those 21 and over. These easy to make Red Wine Marinated Beef Mushroom Kabobs, made with sirloin strip steak, baby portabella mushrooms, and Pinot Noir are great for summer cookouts, weeknights, or weekends.
Natural wood rings Smokin O’s give a wood-fired taste to gas grilled foods. They come in three different kinds, original, applewood, and mesquite. I used the mesquite for the Red Wine Marinated Beef Mushroom Kabobs, and want to try the applewood with chicken next.
If you decide to try Smokin O’s, make sure they are really smoking before you move them to the cooler part of the grill. I may not have waited long enough. I have included how to use the Smokin O’s in the recipe instructions, they will work on a gas or charcoal grill.
Red Wine Marinated Beef Mushroom Kabobs
These only take about 15 minutes to cook to medium, and the red wine marinade makes them slightly sweet, while the minced garlic from the marinade gives them great flavor. I admit, they are lacking color. I simply didn’t think of it! You could try adding large chopped bell peppers or cauliflower to the skewers along with the steak and mushrooms. This recipe, as written makes enough for 6 skewers plus an additional 2-3 without mushrooms for those that don’t like them.
Read on after the recipe for Red Wine Marinated Beef Mushroom Kabobs to see all the other great cookout recipes shared today.
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- 1 1/2 pounds beef sirloin strip steak
- 10 ounces baby portabella mushrooms, cleaned, bottom part of steams removed, and patted dry
- 4-5 large cloves garlic, minced
- 1 teaspoon coarse sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups Pinot Noir red wine
- 1/2 cup olive oil
- 1 teaspoon dried thyme
Cut the steak into 1 inch cubes with a sharp knife. Place the cut steak and mushrooms in a large mixing bowl or freezer bag. Season with the salt and pepper.
In a medium bowl, combine the wine, olive oil, and dried thyme. Mix well. Pour the mixture over the steak and mushrooms. Cover the bowl with plastic wrap or tightly seal the bag. Refrigerate for 2 hours, stirring or turning several times.
Soak wooden skewers in water for at least 30 minutes before preparing. Remove the steak and mushrooms from the marinade, remove the minced garlic from the marinade with a slotted spoon and set the marinade aside for basting. Alternating pieces of steak and mushroom, carefully thread the skewers with 5 pieces of steak and 5 mushrooms each, placing them so that any fatty parts are on the outside so they get nice and crisp.
Preheat the grill to at least 400 degrees. If using Smokin O's once the grill is heated place one or more rings on the hottest part of the grill over direct flame. Close the lid and wait 5-10 minutes until the ring is smoking completely, blowing it out if it catches on fire. Move the ring to the coolest part of the grill before adding the skewers.
Place the skewers on the grill, quickly brush with the marinade, and close the lid. Reduce the heat so that it maintains around 350 degrees. Turn the skewers after 4 minutes, bast again. Continue cooking, turning and basting every few minutes until desired temperature is reached with a meat thermometer (145 degrees F for medium).
Total time includes marinating time.