Ingredients

Kebabs

• 1 red onion, chopped
• 2 cups button mushrooms
• 1 striploin or rib-eye steak, cubed

Marinade

• 1/2 cup red wine
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 sprig fresh rosemary
• Salt and pepper to taste

Preparation

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.