Ingredients:
- 2 ribeye steaks
- 12 whole mushrooms
- 2 green peppers cut into 2 inch squares
- 12 baby tomatoes
- 1 onion cut into 2 inch squares
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 clove garlic minced
- 1/4 cup red wine
- salt and pepper to taste
Directions:
Combine worcestershire sauce, soy sauce, garlic and red wine in a mixing bowl. Chop ribeye steaks into 2 inch cubes and place in wine mixture allowing to marinate for 4-6 hours. Preheat grill to Medium heat. Using skewers, pierce one piece of green pepper, baby tomato, onion, ribeye steak, then mushroom and repeat until skewer is 2/3 full. Salt and pepper kabob and place on grill for 4-5 minutes, until desired doneness. Serve the grilled ribeye steak kabobs immediately.
Suggestion: Baste rib eye kabobs with butter to keep extra moist and tender!
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