Beef and Mushroom Kebabs

American Better Homes and Gardens/Internet
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Ingredients

  • 1 cup dry red wine
  • 2 Tbsp olive oil
  • 1 shallot, thinly sliced
  • 2 garlic cloves, pressed
  • 2 sprigs fresh thyme
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 bay leaf
  • 1/4 tsp. fresh oregano
  • 1-1/2 lbs. beef tenderloin, cut into 1 to 1 1/2 inch cubes
  • 1 package 10 oz mushrooms
  • 1/2 pint cherry tomatoes

Instructions

1

In a medium stainless-stell saucepan, combine wine, oil, shallot, garlic, thyme, salt, pepper, bay leaf, and oregano. Bring to a boil over medium heat, stirring occasionally; let simmer uncovered 2 minutes. Remove from heat. Let marinade stand until it

2

lace beef in a large bowl or large heavy-duty resealable plastic bag. Pour marinade over beef, toss to combine and cover tightly with plastic wrap or carefully seal bag. Refrigerate 1 to 3 hours.

3

eat grill. Remove beef from refrigerator and stir mushrooms into marinade. Thread onto skewers, alternating beef, mushrooms, and tomatoes. Grill 8 to 10 minutes, turning skewers occasionally. Remove from grill while meat is still pink in the center.

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Aug 2005 Added