Balsamic Sirloin and Tomato Kebabs

Ingredients:
24 oz of Sirloin, cut into cubes
1 pit of grape tomatoes
1 red onion, cut into small square pieces
1/2 cup balsamic vinegar
2 TSP Dijon mustard
1/2 cup BBQ Sauce (I used sweet baby rays)
12 wooden skewers, soaked in water for at least 30 minutes
Season meat with salt and pepper before marinading
Fresh chives and parsley for garnish

Directions:
1. Whisk together balsamic, dijon, and BBQ sauce with a little salt and pepper.
2. Cut steak into cubes and onion into squares. (You don't want your onion pieces bigger than your steak)
3. Thread the steak on the skewers alternating with tomato.  Every other one, put an onion.
4. Lay in a flat 9x13 pan and drizzle marinade on the skewers. Leave for 10 minutes or up to 1 hour.
5. Preheat grill to medium high heat. Spray with cooking spray or rub with oiled towel.
6. Grill skewers for a total of 6-8 minutes or until desired doneness.  For the first 4 minutes, try to leave them untouched.  The last 2-54 minutes, brush with additional marinade.
7. Serve by sprinkling fresh chives and parsley over the top.

Wine pairing:
Casillero del Diablo
Carmenere
2010
Rapel Calley, Chile
Chocolate, coffee, and spice ate at the forefront of this wine. You will also taste blackberries and raspberries on the finish. Enjoy with roasts, winter stews or summer bbqs.