- Steak & Mushroom Kebabs
Steak & Mushroom Kebabs
Meal Tags: Dinner, Lunch
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free
- 1 red onion, chopped
- 2 cups button mushrooms
- 1 striploin or rib-eye steak, cubed
- 1/2 cup red wine
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 sprig fresh rosemary
- Salt and freshly ground black pepper
In a large bowl, combine red wine, olive oil, garlic, rosemary, salt and pepper. Add steak cubes and mushrooms and toss to coat. Cover and refrigerate for at least an hour or overnight. Soak your skewers for at least 30 minutes before building your kebabs. Using two skewers per kebab, alternate steak, mushrooms and onions. Discard marinade. Grill on high heat until steak reaches preferred doneness.
Serve immediately or store in the refrigerator for up to 3 days.