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Home / Food and Wine Pairings / Mediterranean beef skewers

Mediterranean beef skewers

Chef Leonard Redé
Wine Pairings:  

Bold flavors of juicy beef are a great food pairing with red wine blends

A summer entertaining stalwart, these Mediterranean Beef Skewers should have a place on your table year-round, too! This quick, easy crowd pleaser is a versatile recipe that can also be used with other meats or chicken. 

Grilled foods pair naturally with oak aged wines and the array of fresh and dried herbs in the marinade complement herbal and spicy characters in wine. These skewers add the big bold flavors of juicy beef, a bit of smoke, a kick of bright acidity from the cherry tomatoes and caramelized notes from the grilled onion.

There’s a ton of interesting and complex flavors here and we love the intriguing wine pairing with red wine blends of Cabernet Sauvignon and Merlot.

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 lemon, juice and zest 
  • 1 tsp mustard
  • 1 tsp black pepper
  • 1 clove garlic, minced
  • 1 tsp cumin, ground
  • 1 tsp fresh mint, chopped
  • 1 tsp dried oregano leaves
  • 1 tsp whole thyme leaves
  • 1 lb boneless beef sirloin steak, cut into 1-inch cubes
 

Salt to taste

1 pint cherry tomatoes

1 medium red onion, cut into wedges 

Rice or warmed pita bread

Steps

1.

Soak 3-inch wood or bamboo skewers in water for at least an hour; even better overnight.

2.

Mix olive oil, vinegar, and spices in a bowl. Add the beef cubes; toss to coat. Let this rest for at least 30 minutes.

3.

Take a skewer and thread an onion wedge onto the skewer, add a piece of beef, and then a tomato. Repeat this process until the skewer is nearly full, leaving an inch or so at either end.

4.

Pre-heat the grill to medium heat.

5.

Grill the skewers over medium high heat for 10-12 minutes, turning occasionally.

6.

To serve: Remove from the skewers and serve with rice or warmed pita bread.

Chef Image

About Chef Leonard Redé

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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