Grilled Beef and Corn Kabobs

An herb marinade is the secret to flavorful grilled beef and veggie kabobs.

Yield

6 servings

Ingredients

1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
1 1/2 pound boneless beef top round steak, cut into 1-inch cubes
12 frozen half-ears corn-on-the-cob, thawed
2 green or red bell peppers, cut into 1 1/2-inch pieces

Directions

In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.

Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.

Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

Estimated Time

Preparation Time: 40 minutes
Marinate Time: 4 hours

Additional Information

Always marinate food in a nonmetal dish. Acid-based marinades, such as those with lemon juice and vinegar, can react with some metals and cause off-flavor in the food.

A dried herb such as oregano, tarragon or rosemary sprinkled over hot coals just before grilling adds fragrance and flavor to the food.

About 3/4 cup bottled Italian dressing makes a quick substitution for the homemade marinade.

Nutritional Information

Amount per serving: Calories 360 (Calories from Fat 150), Total Fat 16 g (Saturated Fat 3 g, Trans Fat 0 g), Cholesterol 65 mg; Sodium 40 mg; Total Carbohydrate 24 g (Dietary Fiber 3 g, Sugars 5 g), Protein 29 g; Exchanges: 1 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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