Burgundy wine marinated Beef Kabob recipe

A rich, full-bodied red burgundy wine brings a real depth of flavor to this beef kabob recipe.

This is a classic combination and is traditional in stews and beef bourguignon recipes.

The marinade featured here combines with garlic and Dijon mustard to give the sirloin kabob a deep savory flavor.

In the picture above you may notice I'm using the new FireWire flexible shish kabob grilling wires instead of the usual bamboo skewers.

So far I've found them helpful for several reasons, they don't burn like bamboo and actually transfer heat more quickly to the center of the meat while the outside cooks.

Plus, because they're flexible you can orient them on your grill whatever way you like to fit more food on!

What I don't like about them is they're too flexible and I find them harder to turn the kabob so all the meat cooks evenly.

In the picture above you can see some pieces are cooked a little more than others.

Either way, this kabob recipe can be cooked on pretty much anything, new fangled or old fashioned.

Just be sure to save some of the burgundy wine for the cook!

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Home › Grilled Beef Recipes › Beef Kabob Recipe

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Serves: 2 - 4

Prep time: 10 minutes

Cook time: 12 minutes

Direct Heat: 500F - 550F

Note: for best results marinate this kabob recipe 6 hours to overnight

What you'll need:

• 2 lbs beef sirloin or tenderloin cut in 2" cubes
• 1 red onion
• 1 green bell pepper
  
  For the Burgundy wine marinade recipe:
• 1/2 cup Burgundy or other deep red wine
• 1/4 cup olive oil
• 5 cloves crushed garlic
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon ground black pepper
• 1 teaspoon ground thyme
• 1/2 teaspoon crushed chili pepper flakes
• bamboo skewers (soaked 1 hour in water) or FireWire flexible skewers

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Step 1:
Cut the beef into 2" cubes, cover and set aside.

Mix the marinade ingredients well and set aside.

Place the beef and marinade in a resealable zip top plastic bag and refrigerate at least 6 hours up to overnight.

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Step 2:
Cut the green pepper and red onion into 1" to 1 1/2" chunks.

Remove the beef from the bag of marinade and place in a bowl.

If using bamboo skewers make sure they soak in water for at least an hour before use.

Thread a piece of green pepper onto the kabob skewer and slide down to 1" from the end of the skewer.

Thread two pieces of meat on followed by a chunk of red onion.

Alternate this pattern until the kabob is full, keep at least 1" free at each end to help carry and move the skewers while grilling.

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Step 3:
Clean and oil the grates and preheat the grill to 500F - 550F.

When the grill has reached this cooking temperature range place each beef kabob on the grill and close the lid.

After 5 - 6 minutes check the kabobs and if browning flip to an uncooked side.

Keep flipping them until all sides are evenly cooked, about 10 - 15 minutes or 135F internal temperature for medium.

Remove the cooked beef kabobs from the grill, cover and let rest 5 minutes before serving, internal temperature should rise another 5 degrees F.

Enjoy!

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