Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Vegetable oil |
¼ cup | Red wine vinegar |
1 tablespoon | Thyme; chopped fresh OR |
1 teaspoon | Dried thyme |
½ teaspoon | Ground red pepper(cayenne) |
1 each | Clove garlic, finely chop |
1½ pounds | Beef boneless top round steak; cut into 1\" cubes |
4 smalls | Ears corn, husks removed |
2 eaches | Bell peppers; cut into 1 1/2 inch pieces |
Mix oil, vinegar, thyme, red pepper and garlic in medium glass or plastic bowl. Add beef; stir to coat with marinade. Cover and refrigerate at least 4 hours, stirring occasionally.
Cut each ear of corn into 3 pieces. Remove beef from marinade; reserve marinade. Thread beef alternately with corn and bell peppers about ¼ inch apart on six 11-inch metal skewers. Brush generously with marinade.
Cover and grill 4 to 5 inches from medium coals 15 to 20 minutes for medium doneness, turning the kabobs frequently and brushing with marinade. 6 servings. Mistyped for you by Elizabeth Wood.
Per serving: calories: 285 fat: 11 (fat 35% of cal) protein: 31 carb: 16 chol: 85 sodium: 80
Submitted By ELIZABETH WOOD On 10-22-95