Grilled Beef and Corn Kabobs

 

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

• 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.