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Burgundy Beef Kebabs

This recipe uses a burgundy wine marinade to add a rich flavour to the kebabs. 

Burgundy Beef Kebabs
  • 15 mins
  • 30 mins
  • Main
  • 4
  • Medium


  • 900g Beef Tenderloin
  • 1 Red Onion
  • 1 Green Pepper
  • 120ml Red Wine
  • 60ml Olive Oil
  • 5 Garlic Cloves (crushed)
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Ground Black Pepper
  • 1 tsp Thyme
  • A pinch of Chilli Flakes


  • Mix the red wine, olive oil, garlic, balsamic vinegar, dijon mustard, pepper, thyme and chilli flakes well to make the burgundy marinade in a large mixing bowl.
  • Cut the beef into 2" cubes and add to the marinade mix. Ensure all the cubes are covered in marinade and then cover and leave in the fridge for 6 hours or more.
  • Once you're happy the beef has marinated for long enough, cut the green pepper and red onion into 1" chunks then thread them with beef chunks onto skewers, leaving an inch either end. 
  • Clean and oil the grates of your BBQ and when the grill has come to a medium temperature, place the beef skewers on the grill and close the lid.
  • After 5 - 6 minutes check that the meat is browning sufficiently. If so, turn the skewers over and cook the other side. Continue turning the skewers until all sides of the meat are evenly cooked. This should be around 10 - 15 minutes, or 68C internal temperature.
  • When cooked, remove the skewers from the grill. Cover and allow them to rest for 5 minutes before serving. (The internal temperature should rise another 5 degrees). Now sit back and enjoy!