GRILLED BEEF AND CORN KABOBS

Grilled Beef and Corn Kabobs image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h40m

Yield 6

Number Of Ingredients 8

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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 lb 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

Steps:

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.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g