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Mushroom and Beef Kabob with Beaujolais Wine

Gina Kleinworth
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.
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Main
Servings 4 servings

Ingredients
  

  • 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
  • 12-16 mushroom caps
  • boiling water

Instructions
 

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