Red Wine Oregano Beef Kabobs

YIELD Makes 4 servings


1/4 cup dry red wine
1/4 cup finely chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon dried oregano
3 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
3/4 pound boneless beef top sirloin steak, cut into 16 (1-inch) pieces
16 whole mushrooms (about 8 ounces total)
1 medium red onion, cut in eighths and layers separated


  1. Combine wine, parsley, Worcestershire, soy sauce, oregano, garlic, salt, if desired, and pepper in small bowl; stir until well blended. Place steak, mushrooms and onion in resealable food storage bag. Add wine mixture; toss. Seal and marinate in the refrigerator 1 hour, turning frequently.
  2. Soak 4 (12-inch) or 8 (6-inch) bamboo skewers in water for 20 minutes to prevent burning.
  3. Preheat broiler. Alternate beef, mushrooms and 2 layers of onion on skewers.
  4. Coat broiler rack with nonstick cooking spray. Arrange skewers on broiler rack; brush with marinade. Broil 4 to 6 inches from heat source 8 to 10 minutes, turning occasionally.
This recipe appears in: Beef
Serving Size: 1 (12-inch) kabob
Fiber 1 g
Carbohydrate 8 g
Cholesterol 40 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 24 %
Calories 163
Protein 22 g
Sodium 209 mg
Vegetable 1-1/2
Meat 2
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