Red Wine Shish Kabobs

• 1/2 cup dry red wine
• 1/2 cup ketchup
• 1/2 cup vegetable oil
• 1 teaspoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 teaspoon dried herbs (marjoram, oregano, rosemary, basil, or combination)
• 2 - 2 1/2 lbs london broil beef, cut into 1 1/2-inch cubes
• 1 1/2 lbs whole button mushrooms
• 1/2 fresh pineapple, cut into large chunks

1. Place meat, mushrooms, and pineapple in a large container with lid.
2. Whisk together remaining ingredients and pour over top. Stir gently to coat.
3. Marinate for 2 hours at room temperature or overnight. (I do latter).
4. Skewer meat, mushrooms, and pineapple.
5. Grill over medium high heat, turning on each side, until done.
6. I skewer stuff separately. Meat seems to take longer than the mushrooms which take longer than the pineapple. Not quite as pretty but easier to cook.

dry red wine, ketchup, vegetable oil, worcestershire sauce, apple cider vinegar, garlic, salt, black pepper, herbs, beef, button mushrooms, pineapple

Taken from www.food.com/recipe/red-wine-shish-kabobs-257749 (may not work)