Red Wine Marinated Beef Mushroom Kabobs #CookoutWeek
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.
Author: Bernadette Martin
1 1/2poundsbeef sirloin strip steak
10ouncesbaby portabella mushrooms,cleaned, bottom part of steams removed, and patted dry
4-5large cloves garlic,minced
1teaspooncoarse sea salt
1/2teaspoonfresh ground black pepper
1 1/2cupsPinot Noir red wine
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).