Tjuz.com: Barbecue Beef Kebabs Marinated in Red Wine and Sun Dried Tomatoes.

Well usually I'd have a photo at the top of the post. But not so today I'm sorry. On the weekend I cooked up the most amazing and tender beef kebabs on the barbecue after marinating them for 24 hours in advance. They were just "melt in your mouth to die for...".

However..... My 8 year old, Melanie has shall we say "misplaced" the camera (read as hidden from her brother and daddy). Being autistic, she cannot tell us where she's put it. So the shots I took on the weekend will just have to wait I'm afraid till the camera turns up in a toy box somewhere. :-) (Read as excuse to maybe go buy a new camera? :-))

Two kebabs per person is plenty for a meal.
500 grams of chopped Beef from my local super market made 8 kebabs. (Enough for four people).
The secret to great kebabs (IMHO) is keeping them really simple. Too many mixed flavours tends to over power the taste buds. My rule of thumb is three flavours max (and I'm not a fan of onion on kebabs either).

Ingredients:

500 grams of chopped beef pieces from your supermarket or butcher. (1 inch cubed)
1 x bottle of sun dried tomatoes (in oil)
2 x cups of your favourite mellow red wine (Annie's Lane Cabernet Sauvignon is my favourite at the moment) :-) Obviously use whatever takes your fancy.
Just a note here. I firmly believe you should never marinade with rubbish wines. If you wouldn't drink it, don't marinade with it.
1 x teaspoon of crushed garlic
3 x capsicums (Try and get different colours {green, orange, red} for effect.

Method:

In a shallow dish add your chopped beef pieces, tip in the entire bottle of sun dried tomatoes (including all the oil) and add your 2 cups of red wine.
Add you teaspoon of crushed garlin.
Smc all the ingredients well together.
Cover with cling wrap and place in the fridge. (You only need an hour for the tastes to permeate the meat. I was lucky enough to have time on my hands, so marinated them one night for the next which made the beef incredibly tender. They had 24 hours marinating in total).
An hour before you are ready to cook your barbecue, soak your kebabs sticks in a shallow tray of water. They float, so put a cup on top to hold them in the water. The more water the sticks absorb, the longer they'll last on the barbecue grill without burning to cinders.
Simply chop up your three capsicums (different colours) into 1 inch squares.
Add 1 piece of capsicum, 1/2 a sun dried tomato and a piece of beef alternatively till the kebab stick in full.
Leave yourself some room on either end to handle them on the barbecue and on your plate.
Cook on a hot barbecue grill for around 2 minutes either side. That's it! Don't over cook.
Baste the keabs with a little of the marinade. (Note: The oil in the marinade may cause a barbecue flare up, so be careful).
Place your kebabs to the side and let them cool and relax for a couple of minutes before serving. (They will continue cooking while cooling down anyway).
If you like, lightly cook some mushrooms on the barbecue while the kebabs are cooking.
Prepare a simple garden salad (Lettuce, Tomato, Carrot Strips, Cucumber) and add a little of Nanna's Dressing (see recipe) from the fridge