Beef Kabobs with Edamame Succotash

 

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

• 1 In 10-inch skillet, heat all succotash ingredients over medium heat 4 to 6 minutes, stirring occasionally, until edamame are crisp-tender; refrigerate.
• 2 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.
• 3 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.
• 4 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.