Hearty Beef Kebabs

Serves 4-6

2 pounds boneless beef sirloin (cut into 1½-2-inch cubes)

¼ cup olive oil (plus extra for drizzling)

¾ cup dry red wine

¼ cup red wine vinegar

3 cloves garlic (minced)

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon dried rosemary

1 pound baby Portobello (Portabella) mushrooms

1 large red onion (cut into 1-inch pieces)

1 large red bell pepper (stemmed, seeded, and cut into 1-inch pieces)

Salt and pepper (to taste)

 

1. In a bowl, whisk together oil, wine, vinegar, garlic, oregano, thyme, and rosemary. Season with salt and pepper to taste. Add beef. Cover and refrigerate for approximately 2-3 hours.
2. In a separate bowl, combine mushrooms, onion, and bell pepper. Drizzle with oil. Season with salt and pepper to taste. Mix well to coat.
3. Preheat grill.
4. Thread marinated beef onto skewers, alternating with bell pepper, mushroom, and onion.
5. Place kebabs on hot, oiled grill grate. Use tongs to turn. Cook until meat is done on all sides and vegetables are tender.