Ingredients Edit

Directions Edit

  1. In large bowl, combine wine, ¼ cup olive oil, garlic, onion, rosemary, green peppercorns, mustard and juniper berries. Mix well.
  2. Add beef cubes, toss to coat well, cover with plastic wrap and refrigerate for 4 to 6 hours.
  3. After marinating, thread beef onto 8 vine skewers. Set to one side. Reserve marinade.
  4. Preheat grill to high.
  5. Cut zucchini, red and yellow peppers and red onions into large pieces.
  6. Skewer onto remaining 8 vine skewers alternating with mushrooms.
  7. In small bowl, combine 2 tablespoons olive oil and balsamic vinegar. Brush vegetables with this mixture and season to taste.
  8. Grill beef skewers for 2 to 3 minutes per side (8 to 10 minutes total cooking time for medium-rare doneness), basting frequently with remaining marinade.
  9. When beef has been cooking 3 minutes, place vegetable skewers on grill and cook for 6 to 8 minutes until tender, brushing with remaining oil and vinegar mixture.
  10. Remove from grill and serve.

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