Monday, November 21, 2011

Beef and Corn Kabobs

Beef and Corn Kabobs
1/3 c. vegetable oil
1/4 c. red wine vinegar
1 Tbsp. chopped fresh OR 1 tsp. dried thyme leaves
1/2 tsp. ground red pepper
1 clove garlic, finely chopped
1 1/2 lbs. beef steak, cut into 1" cubes
3-4 small ears corn
2 bell peppers, cut into 1 1/2" pieces

Mix oil, vinegar, thyme, red pepper and garlic in resealable quart plastic bag.
Add beef; seal bag and stir to coat with marinade.
Refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24.

Heat grill.
Cut each ear of corn into 4 pieces.  Remove beef from marinade; reserving the extra.
Thread beef, corn and bell peppers alternately on skewers, leaving space between each piece.
Brush everything with remaining marinade.

Grill kabobs, covered, over medium heat for 15-20 minutes, brushing with additional marinade and turning frequently.
Discard any remaining marinade.

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