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Rosemary Beef Skewers

Rosemary tends to pair well with the herbal flavors of Merlot and the bright plummy fruit. Other vegetables can be substituted as well as other meats. Makes approximately 8 skewers

  • 6-8 long sprigs of rosemary
  • 2 tsp minced garlic
  • to 1 pound of beef for stir fry or other tender cut
  • 20 small button mushrooms
  • 20 small onions (pearl or alternate)
  • 3 red bell peppers
  • 2-4 tbs olive oil salt to taste
  1. Strip rosemary sprigs of all leaves leaving the stalks and chop the leaves separately.
  2. Clean mushrooms and remove stems.
  3. Cut beef into small chunks or strips.
  4. Cut onions in smaller sizes if larger than a quarter in diameter or leave whole if they are small.
  5. Cut peppers in stamp sized strips.
  6. Thread beef, mushrooms, onions and peppers in order on the skewers.
  7. Add garlic and 1 tsp of chopped rosemary to olive oil and use to brush on skewers.
  8. Grill each until brown flipping occasionally to brown all sides. Salt to taste before serving.


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