While I have previously listed beef skewers or city chicken recipes, this recipe is taking the simple beef kabob to the next level of flavor.
By incorporating a flavorful wine as the marinade for your vegetables and meat, you get loads of flavor and a deliciously simple meal that is ready in less than an hour.
For this recipe, you want to get some really nice sirloin or rib eye. You don't need top-of-the-line filet mignon, but high-quality cuts certainly add to the tenderness and flavor of the finished dish.
You can also use metal skewers instead of wooden if you desire. Just remember to wear gloves when turning the metal skewers, as they tend to really heat up.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Grilled winey beef skewers
12, 8-inch wooden skewers
2 pounds sirloin or rib-eye, cut into 1 1/4 inch cubes
1 yellow onion, peeled and quartered into 1 1/2-inch squares
1 red onion, peeled and quartered into 1 1/2-inch squares
1 red pepper, seeded and quartered into 1 1/2-inch squares
1 green pepper, seeded and quartered into 1 1/2-inch squares
3 tablespoons good-quality olive oil
1 tablespoon fresh lemon juice
2/3 cup red or blush wine
1/2 teaspoon dried oregano
4 bay leaves
4 garlic cloves, minced
1/8 teaspoon ground black pepper
1/8 teaspoon coarse salt
Soak skewers in water for about 2 hours.
Put all the vegetables into a marinating container and add cubed beef. Add remaining ingredients and stir or toss to coat evenly. Place in refrigerator for at least 2 hours, no more than 3.
Remove from refrigerator and in alternating layers, add beef and vegetables to skewers. Throw out any leftover marinade. You can either grill the skewers over medium-high heat or broil at 325 degrees in your oven.
In either case, cook skewers until lightly browned on one side and turn once in the process to evenly brown the other side. Make sure the beef is cooked to your desired doneness, or at least 120 degrees for rare, or 155 degrees and higher for well-done.
Remove from heat and serve atop your favorite rice, such as basmati or jasmine. (I personally like long-grain and wild rice, accompanied by a char-grilled romaine salad and a glass of wine.)
Serves 4 to 6.