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Beef Kabobs With Edamame Succotash

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Ingredients
For 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
  Salt 1⁄2 Teaspoon
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
For kabobs
  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
Directions

GETTING READY
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.

MAKING
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.

SERVING
7 Serve kabobs with succotash.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Interest: 
Holiday, Party, Healthy
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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