Burgundy Skewered Beef Kabobs

Ingredients

 * 16 Burgundy vines (about 12 inches long) soaked in water for an hour
 * 1 cup Burgundy red wine
 * 1/4 cup plus 2 tablespoons olive oil
 * 4 cloves garlic, chopped
 * 1 medium onion, diced
 * 2 tablespoons chopped fresh rosemary
 * 2 tablespoons green peppercorns in brine, drained and crushed
 * 2 tablespoons Dijon mustard
 * 1 tablespoon juniper berries
 * 4 pounds beef sirloin, cut into 2-inch cubes
 * 2 medium zucchini
 * 2 red bell peppers, halved, seeded
 * 2 yellow bell peppers, halved, seeded
 * 2 medium red onions, peeled
 * 24 cremini or shiitake mushrooms, wiped clean
 * 1/4 cup balsamic vinegar
 * Salt and freshly ground pepper

Directions
with this mixture and season to taste.
 * 1) In large bowl, combine wine, 1/4 cup olive oil, garlic, onion, rosemary, green peppercorns, mustard and juniper berries. Mix well. Add beef cubes, toss to coat well, cover with plastic wrap and refrigerate for 4 to 6 hours. After marinating, thread beef onto 8 vine skewers. Set to one side. Reserve marinade.
 * 2) Preheat grill to high.
 * 3) Cut zucchini, red and yellow peppers and red onions into large pieces. Skewer onto remaining 8 vine skewers alternating with mushrooms. In small bowl, combine 2 tablespoons olive oil and balsamic vinegar. Brush vegetables
 * 1) Grill beef skewers for 2 to 3 minutes per side (8 to 10 minutes total cooking time for medium-rare doneness), basting frequently with remaining marinade. When beef has been cooking 3 minutes, place vegetable skewers on grill and cook for 6 to 8 minutes until tender, brushing with remaining oil and vinegar mixture. Remove from grill and serve.