These easy, succulent mushroom and beef kabobs are perfect for a backyard BBQ, especially this Labor Day weekend. Pair them with a Beaujolais red wine for a delicious meal.
Do you love kabobs? We sure do! I’m not sure what it is about food on a stick, but it’s always so much more delicious. I really love making kabobs because they are so simple and cook so quickly. Perfect for a hungry crowd.
We love to entertain out in our backyard. With the weather still so nice out, it’s my favorite place to be. Who wouldn’t want to make a bunch of party food like dips, hors ‘d oeuvres & grilled favorites like kabobs to enjoy with good company? We keep it simple with foods like kabobs because people can take a little or a lot and it’s easy to pick and choose to fit your taste. Plus these mushroom and beef kabobs only have to marinate for about 10 minutes before adding to the skewer. The whole process only takes about 30 minutes. So you can grill and then get back to your guests with very little prep time. That’s a win in my book. 
Of course, we love serving a little wine with the meal. We chose a Beaujolais wine because it’s so versatile and comes in red, white and rosé. I love that the red appeals to white wine drinkers making it well-rounded. This Beaujolais Villages, Georges Duboeuf, 2015 is quite light for a red and is oh so perfect with these kabobs. Sure makes it easy because I know that everyone will love it and I can stick to one wine to serve throughout the night.
We like to keep it casual and low key because isn’t that what summer is all about? Good food, good company and really good wine. You can’t beat that! It’s those things that I miss the most as we start heading into fall.
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Mushroom and Beef Kabob with Beaujolais Wine
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Succulent beef and mushroom kabobs, perfect for a summer BBQ. Marinate the beef in a tangy blend of soy, lemon, and Dijon, then grill to perfection.
Ingredients
- 0.5 cups (118 ml) olive oil
- 0.33 cups (79 ml) soy sauce
- 0.5 cups (118 ml) lemon juice
- 2 tbsp dijon mustard
- 3 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 1.5 tbsp salt
- 1 tsp black pepper
- 1.5 lbs (680 g) lean beef round or chuck
- 12-16 mushroom caps
- boiling water
Instructions
- Mix oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, salt, and pepper.
- Pour mixture into a zip-close bag and add beef cubes.
- Seal bag and refrigerate for 10 minutes.
- Preheat grill.
- In a large bowl, pour boiling water over the mushrooms and let stand for a few minutes.
- Drain mushrooms.
- Thread mushrooms and marinated meat onto skewers, alternating between each.
- Grill over hot coals for 5-7 minutes with the lid down.
- Turn skewers and grill for another 5-7 minutes with the lid up.
Notes
- For even cooking, ensure beef cubes are roughly the same size.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Leftover kabobs can be stored in the refrigerator for up to 3 days and reheated in a skillet or on the grill.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5
- Sodium: 500
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
How long should I marinate the beef and mushrooms for the kabobs?
You only need to marinate the beef and mushrooms for about 10 minutes before skewering them.
What type of wine pairs best with these kabobs?
A Beaujolais wine is recommended, specifically the Beaujolais Villages, Georges Duboeuf, 2015, which is light and versatile.
What is the total cooking time for the kabobs on the grill?
The entire process, including marinating and grilling, takes about 30 minutes.
