 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
I really love these things, especially the mushrooms. Maybe I will do just all mushrooms some time. Yum. Ingredients:
1/2 cup dry red wine |
1/2 cup ketchup |
1/2 cup vegetable oil |
1 teaspoon worcestershire sauce |
1 tablespoon apple cider vinegar |
2 garlic cloves, minced |
1 teaspoon salt |
1/8 teaspoon black pepper |
3/4 teaspoon dried herbs (marjoram, oregano, rosemary, basil, or combination) |
2 -2 1/2 lbs london broil beef, cut into 1 1/2-inch cubes |
1 1/2 lbs whole button mushrooms |
1/2 fresh pineapple, cut into large chunks |
Directions:
1. Place meat, mushrooms, and pineapple in a large container with lid.
2. Whisk together remaining ingredients and pour over top. Stir gently to coat.
3. Marinate for 2 hours at room temperature or overnight. (I do latter).
4. Skewer meat, mushrooms, and pineapple.
5. Grill over medium high heat, turning on each side, until done.
6. I skewer stuff separately. Meat seems to take longer than the mushrooms which take longer than the pineapple. Not quite as pretty but easier to cook.
|
|