Best 7 Beef And Vegetable Kabobs In Red Wine Marinade Recipes

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When it comes to tantalizing taste buds and creating a memorable dining experience, beef and vegetable kabobs marinated in red wine emerge as a culinary masterpiece. This delectable dish combines the rich, savory flavors of beef with a vibrant array of vegetables, all harmoniously blended together in a marinade that infuses each bite with a symphony of flavors. Whether you're hosting a backyard barbecue or preparing an elegant dinner party, these kabobs are sure to impress and delight your guests. Embark on a culinary journey as we explore the art of crafting this mouthwatering dish, guiding you through the selection of the finest ingredients, the techniques for creating a luscious marinade, and the secrets to grilling these kabobs to perfection.

Here are our top 7 tried and tested recipes!

VEGETABLE BEEF KABOBS



Vegetable Beef Kabobs image

This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. -Mynie Lou Griffith, Hutchinson, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds beef top sirloin steak
2/3 cup white wine or beef broth
1/3 cup soy sauce
2 tablespoons vegetable oil
1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon dried tarragon
18 small whole onions
3 to 4 small zucchini, cut in 1-inch slices
2 large sweet red peppers, cut in 1-inch pieces

Steps:

  • Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

Nutrition Facts :

STEAK SHISH KABOBS IN RED WINE MARINADE



Steak Shish Kabobs in Red Wine Marinade image

Tenderize your beef shish kabobs with this fragrant red wine marinade with a hint of rosemary. Add your favorite vegetables and you're in for an easy and memorable meal!

Provided by Marjory Pilley

Categories     Main Course

Time 35m

Number Of Ingredients 12

1 cup Red wine (we used Merlot)
3/4 cup olive oil
1 Tablespoon lemon juice
1 teaspoon salt
1 teaspoon pepper
3-5 garlic cloves (pressed or minced)
1 Tablespoon fresh rosemary (chopped; 1 teaspoon dried)
2 pounds sirloin steak fillets (cut into 1 1/2 inch cubes)
2 green peppers (cut into 8 pieces)
1 white onion (quartered)
24 cherry tomatoes
8-10 skewers (soak wooden skewers in water for 30 minutes before using)

Steps:

  • Mix marinade ingredients together and pour into a large bag that seals or a flat container.
  • Add beef to bag and marinate for at least 2 hours and up to 24 hours.
  • Remove beef from marinade, discarding excess marinade.
  • Assemble shish kabobs by alternating meat cubes and vegetables on a skewer. 3 pieces of meat fit nicely on a 12 inch skewer.
  • Grill over medium heat for about 3 minutes on each side. Use an oven mitt to turn the skewers.

Nutrition Facts : Calories 357 kcal, Carbohydrate 7 g, Protein 34 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 92 mg, Sodium 484 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

RED WINE MARINADE FOR BEEF



Red Wine Marinade for Beef image

Make and share this Red Wine Marinade for Beef recipe from Food.com.

Provided by Susie in Texas

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup vegetable oil
1/3 cup red wine
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 garlic cloves, minced

Steps:

  • In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
  • Place beef in plastic bag or shallow glass dish.
  • Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

Nutrition Facts : Calories 174.8, Fat 18.2, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1

MARINATED VEGGIE BEEF KABOBS



Marinated Veggie Beef Kabobs image

These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. -Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 kabobs.

Number Of Ingredients 14

1 cup dry red wine
1/2 cup olive oil
4 teaspoons Worcestershire sauce
4 teaspoons Italian seasoning
1 tablespoon garlic powder
2 teaspoons seasoned salt
2 teaspoons pepper
1 teaspoon dried parsley flakes
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
8 cherry tomatoes
1 large red onion
1 medium green pepper
1 yellow summer squash
1 medium zucchini

Steps:

  • In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat., Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.

Nutrition Facts : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE



Beef and Vegetable Kabobs in Red Wine Marinade image

Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup Worcestershire sauce
1/4 cup dry red wine
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
3/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 lb sirloin steak, cut into 3/4 inch cubes
2 medium zucchini, cut into 3/4 inch slices
16 cherry tomatoes

Steps:

  • In zip-top plastic bag, combine first 6 ingredients; mix well.
  • Add steak; toss to coat.
  • Allow to marinate 30 minutes in refrigerator, turning occasionally.
  • Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
  • Place kabobs on grill over medium-high heat.
  • Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.

Tips:

  • For the best flavor, marinate the beef and vegetables for at least 30 minutes, or up to overnight.
  • If you don't have time to marinate, you can still make this recipe, but the flavors won't be as developed.
  • Use a variety of vegetables in your kabobs. Some good options include bell peppers, onions, mushrooms, zucchini, and cherry tomatoes.
  • Be sure to cut the vegetables into uniform pieces so that they cook evenly.
  • If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using. This will help prevent them from burning.
  • Grill the kabobs over medium heat, turning occasionally, until the beef is cooked through and the vegetables are tender.
  • Serve the kabobs with your favorite dipping sauce, such as tzatziki sauce or chimichurri sauce.

Conclusion:

Beef and vegetable kabobs are a delicious and easy way to enjoy a healthy meal. They're perfect for summer grilling, but they can also be cooked in the oven or on the stovetop. With a little planning, you can have a delicious and satisfying meal on the table in no time.

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