Steak And Vegetable Kabobs
|Burgundy wine||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Onion soup mix||2 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Beef sirloin steak||2 Pound, cut into 1 inch pieces|
|Zucchini||2 , cut into 1 inch slices|
|Corn ears||2 , cut into 1 inch slices|
In bowl combine Burgundy, oil, dry onion soup mix, salt, thyme, pepper, and garlic.
Add meat pieces and stir to coat well.
Cover and marinate at room temperature for 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
On 6 skewers thread the meat pieces alternately with slices of zucchini and corn.
Broil the kabobs 4 to 6 inches from heat for 4 minutes.
Make a quarter turn and brush with additional marinade; broil 4 minutes more.
Repeat turning and brushing 2 more times till all sides are browned.
Garnish end of each skewer with a cherry tomato.