Red Wine & Oregano Beef Kabobs the Editors of Publications International, Ltd.
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|
- 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.
- Soak 4 (12-inch) or 8 (6-inch) bamboo skewers in water for 20 minutes to prevent burning.
- Preheat broiler. Alternate beef, mushrooms and 2 layers of onion on skewers.
- 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.
|Serving Size:||1 (12-inch) kabob|
|Calories from Fat||24 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
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