YIELD Makes 4 servings

INGREDIENTS

1 pound boneless beef top sirloin or tenderloin steaks, cut into 1-1/4-inch pieces
2 ears fresh corn,* shucked, cleaned and cut crosswise into 1-inch pieces
1 red or green bell pepper, cut into 1-inch squares
1 small red onion, cut into 1/2-inch wedges
1/2 cup beer
1/2 cup chili sauce
1 teaspoon dry mustard
2 cloves garlic, minced
3 cups hot cooked white rice
1/4 cup chopped fresh parsley
*Four small ears frozen corn, thawed, can be substituted for fresh corn.

PREPARATION:

  1. Place beef, corn, bell pepper and onion in large resealable food storage bag. Combine beer, chili sauce, mustard and garlic in small bowl; pour over beef and vegetables. Seal bag tightly, turning to coat. Marinate in refrigerator at least 1 hour or up to 8 hours, turning occasionally.
  2. Prepare grill for direct cooking. Meanwhile, cover 1-1/2 cups hickory chips with cold water; soak 20 minutes.
  3. Drain beef and vegetables; reserve marinade. Alternately thread beef and vegetables onto 4 (12-inch) metal skewers. Brush with reserved marinade.
  4. Drain hickory chips; sprinkle over coals. Place kabobs on grid. Grill kabobs, uncovered, over medium heat 5 minutes. Brush with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill 5 to 7 minutes for medium or until desired doneness.
  5. Combine rice and chopped parsley; serve kabobs over rice mixture.
This recipe appears in: Beef
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