Shish kebobs with Red Wine and Rosemary Marinade

Steak Shish Kabobs in Red Wine Marinade

Tenderize your beef shish kabobs with this fragrant red wine marinade with a hint of rosemary. Add your favorite vegetables and you're in for an easy and memorable meal!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 357kcal
Author Marjory Pilley



  • 1 cup Red wine we used Merlot
  • 3/4 cup olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3-5 garlic cloves pressed or minced
  • 1 Tablespoon fresh rosemary chopped; 1 teaspoon dried


  • 2 pounds sirloin steak fillets cut into 1 1/2 inch cubes
  • 2 green peppers cut into 8 pieces
  • 1 white onion quartered
  • 24 cherry tomatoes
  • 8-10 skewers soak wooden skewers in water for 30 minutes before using


  • Mix marinade ingredients together and pour into a large bag that seals or a flat container.
  • Add beef to bag and marinate for at least 2 hours and up to 24 hours. 
  • Remove beef from marinade, discarding excess marinade.
  • Assemble shish kabobs by alternating meat cubes and vegetables on a skewer. 3 pieces of meat fit nicely on a 12 inch skewer.
  • Grill over medium heat for about 3 minutes on each side. Use an oven mitt to turn the skewers.


Calories: 357kcal | Carbohydrates: 7g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 484mg | Potassium: 792mg | Fiber: 1g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 50.8mg | Calcium: 61mg | Iron: 3.3mg