Steak and Vegetable Kabobs
Steak and Vegetable Kabobs might be just the main course you are searching for. This recipe serves 10. One serving contains 327 calories, 26g of protein, and 9g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up rice, onion, garlic cloves, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Panna Cotta with Strawberry-Vin Santo Sauce as a dessert. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
Place in a large glass dish.
Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Bonterran Elysian Organically Grown Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Bonterra Elysian Organically Grown Merlot
This wine has aromas of black currant, black cherries and a touch of wood smoke with flavors of plums, dark berries, toasty oak, and vanilla spice. In the mouth, this wine has an elegant and restrained style with nice structure and balance, soft tannins and a long finish.