Sirloin and Vegetable Kabobs
|Garlic||2 Clove (10 gm), crushed|
|Lean boneless top sirloin steak||1 Pound|
|Ears of corn||4|
|Fat free barbecue sauce||1⁄2 Cup (8 tbs)|
|Beer||1⁄2 Cup (8 tbs)|
|Round red potatoes||1 1⁄2 Pound, quartered|
|Vegetable cooking spray||1|
|Cherry tomatoes||12 Large|
Trim fat from steak; cut steak into 1-inch cubes.
Remove and discard husks and silks from corn; cut corn into 1-inch pieces.
Combine barbecue sauce, beer, and garlic in a heavy-duty, zip-top plastic bag.
Add meat and com; seal bag, and shake until meat and corn are well coated.
Marinate in refrigerator up to 8 hours, turning occasionally.
Cook potato in boiling water to cover in a medium saucepan 12 to 15 minutes or until tender; drain.
Remove meat and corn from marinade, reserving marinade.
Place marinade in a small saucepan; bring to a boil.
Remove from heat, and set aside.
Thread meat, corn, and potato alternately onto 6 (15-inch) metal skewers.
Coat grill rack with vegetable cooking spray; place on grill over medium-hot coals (350° to 400°).
Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with reserved marinade.
Add cherry tomatoes to skewers during last 2 minutes of cooking time.