Burgundy Beef Kebabs

Name: Burgundy Beef Kebabs
Yield: Serves 6
Ingredients: ¾ pound mushroom caps; 3 pounds steak; 2-3 green peppers, cut into 1-inch squares; salt and freshly ground black pepper; ½ Spanish onion, coarsely chopped; 2 tablespoons finely chopped celery; ¼ pint olive oil; 6 tablespoons red burgundy; 2 tablespoons lemon juice; 2 tablespoons soy sauce; 1-2 cloves garlic, finely chopped; ¼ teaspoon dry mustard; ¼ teaspoon dried thyme

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

3 pounds steak
¾ pound mushroom caps
2-3 green

Starter
Main course

Method

Cut meat into 1-inch cubes. Combine Burgundy Marinade ingredients in a large bowl; add meat; stir well and refrigerate overnight. When ready to use, drain meat and reserve marinade.

To grill: arrange beef cubes on long skewers, alternating with mushroom caps and green pepper squares. Grill over hot coals, turning meat and basting from time to time, until cooked as you like it.