Grilled Beef and Corn Kabobs |
|
 |
Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 6 |
|
From Betty Crocker. Ingredients:
1/3 cup vegetable oil |
1/4 cup red wine vinegar |
1 tablespoon thyme, chopped fresh or 1 teaspoon thyme leaves, dried |
1/2 teaspoon ground red pepper (cayenne) |
1 garlic clove, finely chopped |
1 1/2 lbs boneless beef top round steaks, cut into 1-inch cubes |
12 corn on the cob, thawed, frozen half-ears |
2 bell peppers, cut into 1 1/2-inch pieces |
Directions:
1. In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic.
2. Add beef; stir to coat with marinade.
3. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
4. Heat gas or charcoals grill.
5. Remove beef from marinade; reserve marinade.
6. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece.
7. Brush with marinade.
8. Place kabobs on grill rack over medium heat.
9. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently.
10. Discard any remaining marinade.
|
|