Red Wine Shish Kabobs
"I really love these things, especially the mushrooms. Maybe I will do just all mushrooms some time. Yum."
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 cup dry red wine
- 1⁄2 cup ketchup
- 1⁄2 cup vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper
- 3⁄4 teaspoon dried herbs (marjoram, oregano, rosemary, basil, or combination)
- 2 - 2 1⁄2 lbs london broil beef, cut into 1 1/2-inch cubes
- 1 1⁄2 lbs whole button mushrooms
- 1⁄2 fresh pineapple, cut into large chunks
directions
- Place meat, mushrooms, and pineapple in a large container with lid.
- Whisk together remaining ingredients and pour over top. Stir gently to coat.
- Marinate for 2 hours at room temperature or overnight. (I do latter).
- Skewer meat, mushrooms, and pineapple.
- Grill over medium high heat, turning on each side, until done.
- I skewer stuff separately. Meat seems to take longer than the mushrooms which take longer than the pineapple. Not quite as pretty but easier to cook.
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Reviews
-
Not only do I enjoy finding a great recipe, it's fun to find one so great that hasn't been reviewed yet. I absolutely loved this marinade. For us it was the right mixture of tart & sweet, however, I did add an extra garlic clove. For the herbs I used all listed for a combination. I didn't have fresh pineapple so I cut up a bell pepper instead. I had some beef tenderloin pieces that I used & they soaked up the marinade wonderfully. Great suggestion to skewer the meat & vegys seperately, we cooked meat on the lower rack & vegys on the top rack & they both came out perfectly done to our preference. Thanks for sharing a great recipe.
Tweaks
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Not only do I enjoy finding a great recipe, it's fun to find one so great that hasn't been reviewed yet. I absolutely loved this marinade. For us it was the right mixture of tart & sweet, however, I did add an extra garlic clove. For the herbs I used all listed for a combination. I didn't have fresh pineapple so I cut up a bell pepper instead. I had some beef tenderloin pieces that I used & they soaked up the marinade wonderfully. Great suggestion to skewer the meat & vegys seperately, we cooked meat on the lower rack & vegys on the top rack & they both came out perfectly done to our preference. Thanks for sharing a great recipe.
RECIPE SUBMITTED BY
Kitchen Witch Steph
Blacksburg, VA
A picture of me and my dear friend Liz. I'm on the left.
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I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them.
Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen.
I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing.
Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place.
If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner.
RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you!
I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price.
I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking.
My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams.
I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time.
Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble.
Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks.
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