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.
Serving size: Complete recipe
Calories 2053 Calories from Fat 921
% Daily Value*
Total Fat 105 g162%
Saturated Fat 37.1 g185.4%
Trans Fat 0 g
Cholesterol 364.5 mg121.5%
Sodium 2738.1 mg114.1%
Total Carbohydrates 106 g35.4%
Dietary Fiber 14.3 g57.1%
Sugars 37.3 g
Protein 157 g314%
Vitamin A 31.9% Vitamin C 126.3%
Calcium 30.4% Iron 82.2%
*Based on a 2000 Calorie diet