| 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 | Green Giant® Nibblers® frozen half-ears corn-on-the-cob, thawed |
| 2 | green or red bell peppers, cut into 1 1/2-inch pieces |
Serve with...
Three-Bean Pasta Salad
Total Time:
25 min
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
|
| 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. |
Nutrition Information:
360 ( 150); 16g ( 3g, 0g); 65mg; 40mg; 24g ( 3g, 5g); 29g 8%; 30%; 0%; 15% 1 ; 0 ; 1 ; 3 1/2 ; 1 1 1/2