Beef, Pepper & Mushroom Shish Kebab Recipe
beef, pepper & mushroom shish kebab
serves 6
ingredients
Sweet Marinade- 1½ cups ketchup
- 3/4 cup Manischewitz wine (sweet kosher wine)
- 6 tbsp packed brown sugar
- 1 tsp freshly ground black pepper
- 4 garlic cloves, peeled and cut in half
- 1½ lbs sirloin steak, cut into 1½-inch cubes
- 1 red bell pepper, seeded and cut into 1½-inch pieces
- 1 yellow pepper, seeded and cut into 1½-inch pieces
- 1 green pepper, seeded and cut into 1½-inch pieces
- ½ lb button mushrooms, left whole, stems trimmed
directions
- In a medium bowl, whisk ketchup, wine, brown sugar and pepper. Pour 11/4 cups marinade into a large resealable plastic bag and add garlic halves, beef cubes, red peppers, yellow peppers, green peppers and mushrooms to marinade. Seal bag, turn to coat and refrigerate at least 2 hours, up to 24 hours. Refrigerate remaining marinade to use for basting at the end of cooking.
- Preheat barbeque to medium-high heat.
- Remove meat and vegetables from plastic bag and discard marinade. Thread beef onto reusable metal skewers. Thread peppers and mushrooms on separate skewers from the beef to ensure even cooking.
- Grill kebabs for 8-10 minutes, turning one-quarter rotation every 2-3 minutes or until the meat is cooked through and vegetables are tender-crisp. In the final 2 minutes of cooking time, baste all sides of beef and vegetable kebabs with reserved marinade.
- Remove beef and vegetables from skewers and toss with extra marinade.