Hickory Beef Kabobs

By deanarrca

Ingredients

• 4 small frozen corn (thawed), or 2 ears fresh
• 1 lb. eye of round steak, cut in 1 1/4" pieces
• 1 red or green bell pepper, cut ito 1" squares
• 1 small red onion, cut into 1/2" wedges
• 1/2 cup beer
• 1/2 cup chili sauce
• 1 teaspoon dry mustard
• 2 gloves garlic, minced

Details

Servings 4

Preparation

Step 1

1. Place corn on cutting board. Cut crosswise with a chef's knife into 1" pieces.
2. Place beef, bell pepper, onion, and corn in large resealable plastic 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 upto 8 hours, turning ocasionally.
3. When ready drain beef and vegetables; reserve marinade. Alternately thread beef and vegetables onto skewers. Brush with reserved marinade.
4. Grill or broil basting with reserved marinade. Discard remaining marinade.
5. Serve over rice or pasta.

Notes:

NOTES : You can use nonalcoholic beer if you prefer.

Sirloin Tip Roast is good for kabobs.