Shelly's Recipe

BEEF AND MUSHROOM KABOBS II

Category: Kabobs/Kebobs/Skewers

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 pkg (10 oz.) mushrooms, cleaned
1/2 pint cherry tomatoes, optional

Ina medium stainless-steel 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 cools to room temperature. Place 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 (can be prepared up to 24 hours ahead).

Heat grill. Remove beef from refrigerator and stir mushrooms into marinade. Thread onto skewers, alternating beef, mushrooms, and tomatoes, if using. Grill 8 to 10 minutes, turning skewers occasionally. Remove from grill while meat is still pink in center. (It will continue to cook a little after it comes off heat.) Transfer to a serving platter.