Beef with Mushroom Kabobs

Serve these kabobs with cooked brown rice, a tomato and spinach salad.

Serves: 4Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup dry red wine
  • 1 Tbsp. olive oil
  • 1⁄8 tsp. salt
  • 1⁄8 tsp. cayenne pepper
  • 1 Tbsp. dried basil leaves
  • 2 cloves garlic, minced
  • 1 lb. beef sirloin steak
  • 1 lb. button mushrooms
  • 1 Tbsp. lemon juice
  • 2 cups cooked brown rice


  • In medium glass bowl, combine wine, olive oil, salt, pepper, basil leaves, and garlic, and mix well. Cut steak into 1 1⁄2-inch cubes and add to wine mixture. Stir to coat, cover, and refrigerate for 1 hour.
  • When ready to cook, prepare and preheat grill. Drain steak, reserving marinade. Trim mushroom stems and discard; brush mushrooms with lemon juice. Thread steak and mushrooms onto metal skewers.
  • Grill for 7 to 10 minutes, turning once and brushing with marinade, until beef is deep golden brown and mushrooms are tender. Discard remaining marinade. Serve over brown rice.