There is something about eating food off a stick that simply makes it more fun. And when that food is delicious it is even better. Kabobs make a regular appearance on my dinner table since they are fun, easy and because everything is cut into bite sized pieces before cooking, fast. Just about anything can be skewered and grilled –from meats to fruits and vegetables. You can even personalize each skewer by adding the ingredients each family member likes.
I love these colorful beef and pepper skewers and the secret to their intense flavor is a generous amount of fresh rosemary. And fresh is key since dried rosemary won’t yield the same bright flavors. Choose a robust dry wine to serve as the base of your marinade, after all you will want to drink what is left with your meal.
ROSEMARY & RED WINE BEEF KABOBS
1 cup dry red wine
2 tablespoons honey
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 large handful fresh rosemary
1 pound beef, cut into bite sized cubes
1 large sweet onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
- Combine the wine, honey, black pepper, salt and rosemary in a large sealable plastic bag. Use your hands to kneed the mixture until the honey is dissolved.
- Add the beef to the wine mixture, reseal the bag and refrigerate for 30 to 60 minutes.
- When you are ready to cook, coat a gas grill with cooking spray and preheat to medium high heat.
- Cut the peppers and onion into bite sized pieces.
- Remove the beef from the marinade and discard the liquid.
- Skewer the beef and vegetables onto metal skewers, alternating between meat and vegetables as desired.
- Place the skewers over direct heat and grill, turning every two to three minutes until the meat is cooked to your liking. I cooked mine for 8 minutes.
- Remove the skewers from the heat and serve.
Yields 6 kabobs