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A Cooking Adventure with Thom

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Donna's Beef Kabobs

Donna Hackett
Servings: 8






1 cup red wine
⅓ cup sherry
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
teaspoon ginger, freshly ground
1 cup pineapple juice
1 teaspoon thyme
1 teaspoon rosemary
cup Worcestershire sauce
1 onion, finely chopped
teaspoon pepper
1 pounds lean sirloin, cut in cubes
3 cherry tomatoes
3 onions, cut in 1-inch wedges
12 whole mushrooms
1 small eggplant, peeled, cut 1" piece
1 green bell pepper, cut 1" piece
1 pineapple, cut 1" piece


Cooking Method

Make a marinade by mixing the first 11 ingredients together. 

  1. Pour over the meat. 

  2. Let stand two hours at room temperature, or overnight in the refrigerator.

Alternate the beef on skewers with vegetables. 

  • Broil 3 inches from the heat for about 15 minutes, or grill over charcoal turning frequently, and basting with the marinade.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183