An herb marinade is the secret to flavorful grilled beef and veggie kabobs.
cup vegetable oil
cup red wine vinegar
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
teaspoon ground red pepper (cayenne)
clove garlic, finely chopped
lb boneless beef top round steak, cut into 1-inch cubes
frozen half-ears corn-on-the-cob, thawed
green or red bell peppers, cut into 1 1/2-inch pieces
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.