Grilled Beef & Corn Kabobs

Grilled Beef & Corn Kabobs

Prep Time: 40 min
Total Time: 4 hours 40 min
Makes: 6 servings


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.


Make the Most of This Recipe With Tips From The Betty Crocker Kitchens
Success
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.
Special Touch
A dried herb such as oregano, tarragon or rosemary sprinkled over hot coals just before grilling adds fragrance and flavor to the food.
Substitution
About 3/4 cup bottled Italian dressing makes a quick substitution for the homemade marinade.