beef shish Kabobs

In a large bowl, whisk the olive oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, a healthy pinch of salt, and fresh ground pepper. Add the beef and mushrooms and coat evenly with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 6-8 hours.

Preheat either an indoor or outdoor grill to medium-high heat.

Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil. Once at a boil, immediately reduce heat to medium-low and simmer for 10 minutes; set aside for basting.

Thread pieces of yellow and red bell peppers, beef, mushrooms, and onion onto metal skewers, alternating pieces and dividing them equally.

Grill skewers over medium-high heat, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 12-15 minutes.

Remove skewers from the grill and transfer to platter. Allow to rest 5-10 minutes before serving.

Enjoy with V. Sattui’s Malbec, or any of our medium to full-bodied red wines.