Grilled Beef Bourguignon Kabobs
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
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.
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.
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. Enjoy!
- 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.