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Grilled Beef and Corn Kabobs

 27 Ratings
3 Comments
  • Prep Time 40 min
  • Total Time 4 hr 40 min
  • Servings 6
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An herb marinade is the secret to flavorful grilled beef and veggie kabobs.

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

Directions

  • 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.

Expert Tips

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

No nutrition information available for this recipe.

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