We recommend this tasty dish with Vine Cliff 's 2003 Bobcat Zinfandel.
Ingredients
• 3 lbs beef steak (style of cut is optional), cut into 1-inch cubes
• 2 cups apple cider vinegar
• 1/2 cup white wine (optional)
• 1/2 cup soy sauce
• 2 cloves garlic, crushed
• 1 teaspoon cracked black pepper
• 1/2 teaspoon allspice
• 1 lb white mushrooms
• 1 lb pearl onions or 1 large red onion, quartered
• 1 lb cherry or grape tomatoes
• 1 red or green bell pepper
• olive oil
• salt and pepper
Combine vinegar, wine, soy sauce, garlic, pepper, and allspice in a large non-reactive (glass or enamel) oven dish.
Marinate beef in liquid for 1 hour. While the beef is marinating, soak bamboo skewers in water (also try wine or a combination of your favorite vinegar, soy sauce, Worcestershire sauce, etc.)
Add 1 cup Zinfandel to the chef.
Skewer beef with onion, mushrooms, pepper, and tomatoes. Brush with olive oil and sprinkle with salt and pepper. Set aside until coals are ready.
Grill until done to your taste.
Chocolate Barbeque Sauce
Ingredients
• 2 cups tamarind concentrate (If tamarind can't be found, soak 1 pound of dark raisins or dried prunes in enough boiling water to cover by 1 inch for 30-45 minutes. Puree fruit and water in a blender.)
• 2 tablespoons liquid smoke
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons white balsamic vinegar
• 1 tablespoons powdered ginger
• 1 tablespoon paprika or chili powder
• 1 teaspoon black pepper
• 2 tablespoons unsweetened cocoa powder (or to taste)
• pinch of salt
Combine all ingredients and blend well. Allow to steep for at least 2 hours before serving. Brush on kebabs just before removing them from the grill or serve as a sauce on the side.