- 8
Ingredients
- 3 pounds steak (such as top round or sirloin), cut 1-inch thick
- 1 1/2 cups dry red wine
- 1/2 cup soy sauce
- 1 cup vegetable oil
- 1 1/2 t. ground ginger
- 1/4 cup minced onion
- salt
- 1/2 t. ground black pepper, coarse
- 24 fresh or frozen pearl onions, boiled and peeled, if necessary
- 4 medium green peppers, cored, seeded and cut into 6 pieces each
- 16 to 24 fresh button mushroom caps
- 16 to 24 cherry tomatoes
Preparation
Step 1
1. Trim excess fat from beef. Cut beef into 1-inch cubes. Place beef in a large bowl or plastic zip-lock bag.
2. Stir together wine, soy sauce, oil, ginger, dehydrated onion, salt to taste and pepper. Pour over beef cubes, stirring to coat. Cover bowl or close bag; refrigerate overnight.
3. You will need 8 to 12 wooden, bamboo or metal skewers. If using wooden or bamboo skewers, cover with water and soak for 30 minutes. Prepare a hot fire in a grill.
4. Thread skewers loosely with chunks of meat, using as many skewers as necessary.
5. Place the meat skewers on the grill over direct heat; close the lid. Cook, turning the skewers as needed, and keeping the grill covered as much as possible to hold in the heat. Check for doneness after 15 minutes. When meat is slightly underdone, bring it inside the house; cover meat loosely with foil to keep it warm (it will continue to cook from the retained heat as it sits.)
6. Meanwhile, thread pearl onions on one or more skewers. Separately thread green peppers, mushrooms and tomatoes on skewers.
7. Arrange the vegetable skewers on the grill and close the lid. Cook until done, turning once or twice. Cooking times will vary; start checking after 5 minutes. As vegetables are done, bring inside the house and cover loosely with foil.
8. Slide the meat off the skewers into a large bowl or serving dish. Remove green peppers, onions and mushrooms from skewers; toss with the meat. Remove the tomatoes from skewers and toss gently. Serve immediately.
Notes: Cooking times may be longer on colder days. If you prefer a traditional mixed meat and vegetable kebab, alternate 4 beef cubes with 3 onions and 3 green pepper squares on each of 8 skewers. During the last 5 minutes of cooking, add a cherry tomato and a mushroom cap to each skewer. Alternately, cook the vegetables in a grill basket.