Steak And Vegetable Kabobs
|Burgundy||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 in 1inch pieces|
|Zucchini||2 , cut in 1inch pieces|
|Ears of corn||2 , cut in 1inch pieces|
|Cherry tomatoes||1 Tablespoon|
In bowl combine Burgundy, oil, dry onion soup mix, salt, thyme, pepper, and garlic.
Add meat; stir to coat.
Cover; marinate at room temperature 2 hours, or overnight in refrigerator.
Drain meat, reserving marinade.
Sprinkle zucchini and corn with salt.
Using 6 skewers, thread meat alternately on skewers with zucchini and corn.
Place kabobs on cold rack of broiler pan; broil 4 to 6 inches from heat till all sides are browned, allowing 8 minutes total broiling time.
Give kabobs a quarter turn every 2 minutes, brushing with a little of the reserved marinade.
Add a cherry tomato to each skewer.