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Grilled Beef Bourguignon Kabobs

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Grilled Beef Bourguignon Kabobs
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4
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Get all the rich, savory flavors of the French classic with these quick beef Bourguignon kabobs!

Ingredients

8
(10-inch) bamboo or metal skewers
1
tablespoon red wine vinegar
1
tablespoon honey
2
tablespoons olive oil
1/2
cup dry red wine (Pinot Noir)
2
tablespoons butter, melted
2
cloves garlic, finely chopped
1 1/4
teaspoons salt
1/2
lb fresh mushrooms, halved
1
medium yellow onion, cut into 1-inch wedges
1 1/2
lb beef boneless top sirloin steak, cut into 16 cubes (about 1 1/4 inch)
12
(2-inch) pieces thick-cut bacon (about 2 slices)
1
tablespoon chopped fresh parsley leaves
1
teaspoon chopped fresh thyme leaves
1
teaspoon chopped fresh sage leaves

Directions

  • 1 Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain. In small bowl, mix vinegar and honey. Beat in olive oil in thin stream; set aside.
  • 2 In medium bowl, mix wine, melted butter, garlic and salt. Add mushrooms and onion wedges; toss to coat. On each of 4 skewers, alternately thread mushrooms and onion. Add beef to wine mixture; toss to coat. On remaining 4 skewers, alternately thread beef and bacon, leaving space between each piece, starting and ending with beef. Discard any remaining wine mixture.
  • 3 Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Carefully brush skewers with vinaigrette; turn, and brush other sides with vinaigrette. Cook 5 to 10 minutes longer or until vegetables are tender and beef is cooked to desired doneness (160°F for medium). Sprinkle with parsley, thyme and sage.
Tips  

Experiment with different types of mushrooms, such as cremini or shiitake.

While Pinot Noir is the standard wine for beef Bourguignon, feel free to use any dry red wine.

Metal skewers can be used instead of bamboo. Bamboo skewers are soaked in water so they're less likely to burn; there is no need to soak if you use metal skewers.

Nutrition Information 
No nutrition information available for this recipe
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