Meat Shish Kabobs

Meat Shish Kabobs 

Fixings 

3/4 container red wine 

8 cloves garlic 

6 inlet leaves, disintegrated 

2 tablespoons coarse salt 

newly ground pepper to taste 

3 pounds meat sirloin steak, cut into shapes 

bamboo sticks, absorbed water for a hour 

Directions 

Whisk together the red wine, garlic, inlet leaves, salt, and dark pepper together in an expansive glass or earthenware dish. Include the sirloin solid shapes, and hurl to equitably coat. Spread the dish with plastic wrap and marinate in the fridge for 8 hours or overnight. 

Preheat an open air flame broil for medium-high warmth, and daintily oil the mesh. 

Expel the sirloin from the marinade; shake off overabundance fluid. Dispose of the rest of the marinade. Stick the hamburger onto the readied sticks. 

Cook on the preheated flame broil until the hamburger blocks begin to end up firm and are rosy pink and delicious in the middle, 2 to 4 minutes for each side for medium-uncommon.