Marsala Peppercorn Tri-Tip Kabobs
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Ingredients
  • 1 cup Holland House Marsala Cooking Wine
  • ⅓ cup packed brown sugar
  • ½ cup olive oil
  • 4 cloves garlic, finely chopped
  • ½ Tablespoon rosemary
  • 1-1/2 Tablespoons freshly crushed peppercorns
  • 1-1/2 pounds tri-tip steak, cut into 2-inch cubes
  • Fresh vegetables (onion, zucchini, mushrooms, peppers) cut into bite-sized pieces
  • Kabob skewers, bamboo or metal (if using bamboo, soak in water for 20-30 minutes before using)
Instructions
  1. Combine cooking wine, brown sugar, olive oil, garlic, rosemary, and peppercorns in a large bowl and mix until well blended. Taking care not to poke yourself, carefully thread the meat and vegetables onto the skewers. Lay the finished kabobs on a large tray and pour the marinade over the top, coating all the pieces well. Marinate in the refrigerator for 3-4 hours, turning the kabobs occasionally to the coat the pieces with the sauce.
  2. Lay kabobs on a heated grill and brush with leftover marinade. Turn every 4-5 minutes until the meat is cooked.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-special-grilling-giveaway-for-this-week/