Burgundy Skewered Beef Kabobs

Ingredients

• 16 Burgundy vines (about 12 inches long) soaked in water for an hour
• 1 cup Burgundy red wine
• ¼ cup + 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
• ¼ cup balsamic vinegar
• salt and freshly ground pepper

Directions

1. In large bowl, combine wine, ¼ cup olive oil, garlic, onion, rosemary, green peppercorns, mustard and juniper berries. Mix well.
2. Add beef cubes, toss to coat well, cover with plastic wrap and refrigerate for 4 to 6 hours.
3. After marinating, thread beef onto 8 vine skewers. Set to one side. Reserve marinade.
4. Preheat grill to high.
5. Cut zucchini, red and yellow peppers and red onions into large pieces.
6. Skewer onto remaining 8 vine skewers alternating with mushrooms.
7. In small bowl, combine 2 tablespoons olive oil and balsamic vinegar. Brush vegetables with this mixture and season to taste.
8. 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.
9. 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.
10. Remove from grill and serve.