Burgundy Skewered Beef Kabobs

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[edit] Description

[edit] Ingredients

• 16 Burgundy vines (about 12 inches long) soaked in water for an hour
• 1 cup Burgundy red wine
• 1/4 cup plus 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 medium Onion, diced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons green peppercorns in brine, drained and crushed
• 2 tablespoons Dijon mustard
• 1 tablespoon juniper berries
• 4 pounds Beef sirloin, cut into 2-inch cubes
• 2 medium zucchini
• 2 red bell peppers, halved, seeded
• 2 yellow bell peppers, halved, seeded
• 2 medium red onions, peeled
• 24 cremini or shiitake Mushrooms, wiped clean
• 1/4 cup balsamic vinegar
• salt and freshly ground pepper

[edit] Directions

1. In large bowl, combine wine, 1/4 cup olive oil, garlic, Onion, rosemary, green peppercorns, mustard and juniper berries. Mix well. Add Beef cubes, toss to coat well, cover with plastic wrap and refrigerate for 4 to 6 hours. After marinating, thread Beef onto 8 vine skewers. Set to one side. Reserve marinade.
2. Preheat grill to high.
3. Cut zucchini, red and yellow peppers and red onions into large pieces. Skewer onto remaining 8 vine skewers alternating with Mushrooms. In small bowl, combine 2 tablespoons olive oil and balsamic vinegar. Brush vegetables

with this mixture and season to taste.

1. 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. 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. Remove from grill and serve.