BEEF KABOBS WITH EDAMAME SUCCOTASH

Beef Kabobs with Edamame Succotash image

Enjoy this mouth-watering beef kabobs grilled to perfection and served with edamame succotash - a tasty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h45m

Yield 6

Number Of Ingredients 14

Ingredients

1 can (11 oz) whole kernel corn with red and green peppers, drained
1 1/2 cups frozen shelled edamame (soybeans), thawed
1 cup small cherry tomatoes, cut in half
1/2 cup chicken broth
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt
1 teaspoon grated lime peel
1/3 cup fresh lime juice
1 tablespoon finely chopped canned chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon salt
3 cloves garlic, finely chopped
1 1/2 lb boneless beef sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
1 medium red onion, cut into 24 wedges and separated

Steps:

In 10-inch skillet, heat all succotash ingredients over medium heat 4 to 6 minutes, stirring occasionally, until edamame are crisp-tender; refrigerate.
In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add beef; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 2 hours but no longer than 24 hours, stirring once, to marinate.
Heat gas or charcoal grill. Drain beef, reserving marinade. On each of twelve 10-inch metal skewers, thread beef and onion alternately, leaving 1/4-inch space between each piece. Brush onion with reserved marinade.
Place kabobs on grill. Cover grill; cook over medium heat 6 to 8 minutes for medium beef doneness, turning and brushing with reserved marinade occasionally. Discard any remaining marinade. Serve kabobs with succotash.

Nutrition Facts : Calories 270, Carbohydrate 17 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 4 g, TransFat 0 g