Beef Brochettes With Red Wine Marinade Recipes

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RED WINE MARINADE FOR BEEF



Red Wine Marinade for Beef image

Make and share this Red Wine Marinade for Beef recipe from Food.com.

Provided by Susie in Texas

Categories     Meat

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup vegetable oil
1/3 cup red wine
2 tablespoons fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 garlic cloves, minced

Steps:

  • In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
  • Place beef in plastic bag or shallow glass dish.
  • Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

Nutrition Facts : Calories 174.8, Fat 18.2, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

RED WINE MARINADE



Red Wine Marinade image

This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.

Provided by Althea

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Yield 1

Number Of Ingredients 4

¾ cup red wine
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano

Steps:

  • In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.

Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g

GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)



Grilled Beef Brochettes (Anticuchos de Lomo) image

Provided by Lillian Chou

Categories     Marinate     Quick & Easy     Backyard BBQ     Dinner     Lunch     Steak     Grill     Grill/Barbecue     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 Hors d'oeuvres

Number Of Ingredients 8

1 pound flatiron or blade steak, cut into 3/4-to 1-inch cubes
1/2 teaspoon finely chopped garlic
2 tablespoons olive oil
1 1/2 teaspoons bottled ajíí panca paste (sometimes labeled "crema")
1 tablespoon red-wine vinegar
1 tablespoon minced onion
1/4 teaspoon crumbled dried oregano (preferably Mexican)
Equipment: 12 (6-inch) wooden skewers, soaked in water 30 minutes

Steps:

  • Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
  • Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
  • Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE



Beef and Vegetable Kabobs in Red Wine Marinade image

Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup Worcestershire sauce
1/4 cup dry red wine
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
3/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 lb sirloin steak, cut into 3/4 inch cubes
2 medium zucchini, cut into 3/4 inch slices
16 cherry tomatoes

Steps:

  • In zip-top plastic bag, combine first 6 ingredients; mix well.
  • Add steak; toss to coat.
  • Allow to marinate 30 minutes in refrigerator, turning occasionally.
  • Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
  • Place kabobs on grill over medium-high heat.
  • Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.

BEEF BROCHETTES WITH RED-WINE MARINADE



Beef Brochettes With Red-Wine Marinade image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds lean beef, like filet mignon or sirloin
2 red onions, about 1/2 pound
2 large green peppers
8 cherry tomatoes
1 tablespoon lime juice
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
1/4 teaspoon hot pepper flakes
1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons olive oil
2 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
  • Peel and cut the onions into 24 1-inch cubes.
  • Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
  • In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
  • Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
  • If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
  • Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams

BEEF BROCHETTES WITH RED PEPPERS AND CORIANDER



Beef Brochettes With Red Peppers and Coriander image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds lean beef, like fillet or sirloin
2 red onions, about 1/2 pound
2 medium-size red peppers
2 tablespoons fresh lemon juice
2 tablespoons coriander seeds
1 teaspoon chopped garlic
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
4 sprigs fresh thyme, or 1 teaspoon dried
1/4 cup dry red wine
2 tablespoons honey
2 tablespoons olive oil
4 tablespoons coarsely chopped fresh coriander
Salt and freshly ground pepper to taste

Steps:

  • Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.
  • Cut the beef into 1-inch cubes. There should be 24 cubes.
  • Peel and cut the onions into 24 1-inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook.
  • Cut away and discard the pepper cores, veins and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.
  • Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate 15 minutes.
  • Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting.
  • If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 779 milligrams, Sugar 14 grams

BEEF AND MUSHROOM BROCHETTES MARINATED IN WHITE WINE RECIPE - (4.5/5)



Beef and Mushroom Brochettes Marinated in White Wine Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 15

Marinade
1/2 cup (250 mL) white wine
2 cloves garlic, crushed
1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) Worcestershire sauce
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
Brochettes
1 lb (500 g) round steak, cubed
4 wooden skewers, soaked in water
2 cups (500 mL) large whole button mushrooms
1 red onion, cut into wedges

Steps:

  • To make marinade: In a shallow baking dish, combine wine, garlic, basil, thyme, oregano, vinegar, Worcestershire sauce, salt, and pepper. Mix well. Place the beef in the marinade and let sit for a minimum of 2 hours. To prepare brochettes: Preheat the grill to medium-high. Thread beef on skewers, alternating with mushrooms and onion. Once all 4 skewers are ready, grill on barbecue, turning 4 times, for 10 to 12 minutes or until beef is done and vegetables have grill marks.

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Top Asked Questions

How do you make marinade for beef brochettes?
In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes. Drain the meat and vegetables, reserving the marinade for basting.
How to make red wine marinade for beef?
Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores. In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
How to make Moroccan style beef brochettes at home?
Serve grilled brochettes with couscous and dipping sauce. Combine 1/2 cup (125 mL) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, ginger root and salt. Remove about 1/2 cup (125 mL) and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.
How long do you cook beef brochettes under the broiler?
If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook for about four minutes for rare, basting with reserved marinade and turning often.

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