Beef and Mushroom Kebabs
Source of Recipe
rick
Recipe Introduction
servings 5
points 7
List of Ingredients
1 c dry red wine
2 Tbsp olive oil
1 shallot, thinly sliced
2 garlic cloves, pressed
2 sprigs fresh thyme
3/4 tsp salt
1/2 tsp ground pepper
1 bay leaf
1/4 tsp fresh oregano
1-1/2 pound(s) beef tenderloin, cut into 1- to 1-1/2-inch cubes
1 10 oz. can of mushrooms, cleaned
1/2 pt cherry tomatoes, optionalRecipe
In a medium stainless-steel saucepan, combine wine, oil, shallot, garlic, thyme, salt, pepper, bay leaf, and oregano. Bring to a boil over medium heat, stirring occasionally; let simmer uncovered 2 minutes. Remove from heat. Let marinade stand until it cools to room temperature.
Place beef in a large bowl or large heavy-duty resealable plastic bag. Pour marinade over beef, toss to combine and cover tightly with plastic wrap or carefully seal bag. Refrigerate 1 to 3 hours (can be prepared up to 24 hours ahead).
Heat grill. Remove beef from refrigerator and stir mushrooms into marinade. Thread onto skewers, alternating beef, mushrooms, and tomatoes, if using. Grill 8 to 10 minutes, turning skewers occasionally. Remove from grill while meat is still pink in the center. (It will continue to cook a little after it comes off the heat.) Transfer to a serving platter.
Nutrition
Nutritional facts per serving
calories: 290, total fat: 20g, saturated fat: 7.5g, cholesterol: 78mg, sodium: 143mg, carbohydrate: 3g, fiber: 1g, protein: 24g
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