How to Make Red Wine and Garlic Marinated Beef Skewers

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken breast is lower in fat, while pork tenderloin is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is often cheaper.

Start with about 2 cups of red wine.

Add around 1 tablespoon of soy sauce and 1 tablespoon of Worcestershire sauce to the wine.

Stir in 1 teaspoon of Dijon mustard and mix together.

Lightly crush 2 cloves of garlic and add them into the marinade.

Set the marinade aside while prepping the steak.

Trim and dice a thick cut piece of rump steak into about 1 inch cubes.

If desired, mince off trim or make smaller skewers from it.

Place the beef cubes into the marinade, ensuring all meat is covered.

Cover and marinate in the fridge for at least 4 hours or overnight.

After marinating, drain the beef cubes.

Build skewers using the marinated beef and vegetables: red capsicum, brown onion, and green capsicum.

If using wooden skewers, soak them in water for 20 minutes to prevent burning.

Season the skewers with some garlic salt for extra flavor (optional).

Prepare the barbecue by removing the cooking grates and lighting fire lighters.

Fill a charcoal chimney halfway with briquettes and wait about 15 minutes for them to be ready.

Dump the ready briquettes into the barbecue and spread them evenly, leaving a gap at one end.

Replace the cooking grates and heat them for a couple of minutes.

Place the skewers on the barbecue and turn them every 90 seconds until desired doneness is reached.

Once done, remove the skewers and let them rest for 5-10 minutes.

Cook corn alongside the skewers.

Move two pieces of skewers on top of some Cowboy butter after cooking the corn.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens