Beef Kabobs with Edamame Succotash
|Canned whole kernel corn with red and green peppers||11 Ounce, drained (1 Can)|
|Frozen shelled edamame||1 1⁄2 Cup (24 tbs), thawed (Soybeans)|
|Cherry tomatoes||1 Cup (16 tbs), cut in half (Small Variety)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Canned chipotle chiles in adobo sauce||1 Tablespoon, chopped|
|For lime chile marinade|
|Grated lime peel||1 Teaspoon|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Ground cumin||1 Teaspoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Boneless beef sirloin steak||1 1⁄2 Pound, cut into 1 inch pieces (1 Inch Thick)|
|Red onion||1 Medium, cut into 24 wedges and separated|
1 In a 10-inch skillet heat all the ingredients for succotash for 4-6 minutes stirring occasionally until endamame are crisp and tender. Refrigerate.
2 In a shallow glass or plastic dish mix all the marinade ingredients. A resealable food storage plastic bag can also be used for this purpose.
3 Add beef to the marinade and coat properly.Cover the dish and refrigerate for atleast 2 hours.Do not exceed 24 hours for marination.
4 Heat the gas or charcoal grill.Drain the beef reserving the marinade.
5 On each of the twelve 10- inch skewers ,thread beef and onion alternately and laeve about 1/4 inch space between each piece.Brush the onions with reserved marinade.
6 Place kabobs on the grill,cover and cook over medium heat for 6-8 minutes turning and brushing with the reserved marinade occasionally. Discard any remaining marinade.
7 Serve kabobs with succotash.