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Mushroom and Beef Kabob with Beaujolais Wine

  • Author: Gina Kleinworth
  • Total Time: 29 minutes
  • Yield: 4 servings 1x


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.


  • ½ cup olive oil
  • 1/3 cup soy sauce
  • ½ cup lemon juice
  • 2 tbsp dijon mustard
  • 3 tbsp Worcestershire sauce
  • 1 tbsp minced garlic
  • 1 ½ tbsp salt
  • 1 tsp black pepper
  • 1 ½ pounds lean beef round or chuck (cut into 1-inch cubes)
  • 1216 mushroom caps
  • boiling water


  1. Mix oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, salt & pepper.
  2. Pour into a zip-close bag and add beef cubes.
  3. Seal bag & refrigerate 10 min
  4. When ready to cook, preheat grill.
  5. In a large bowl, pour boiling water over the mushrooms & let stand a few minutes.
  6. Drain mushrooms & thread onto skewers, alternating between marinated meat & mushrooms.
  7. Grill over hot coals for 5-7 minutes with lid down.
  8. Turn skewers and grill for 5-7 more minutes with lid up.
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Main
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