Beef Kabobs with Edamame Succotash Recipe
Ingredients
| SUCCOTASH | ||
| Whole kernel corn | 1 Can (10oz), drained | |
| Shelled edamame | 1 1 /2 Cup (16 tbs), frozen | |
| 1 cup small cherry tomatoes, cut in half | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1 tablespoon finely chopped canned chipotle chiles in adobo sauce | ||
| Salt | 1 /2 Teaspoon | |
| LIME-CHILE MARINADE | ||
| 1 teaspoon grated lime peel | ||
| Lime juice | 1 /3 Cup (16 tbs) | |
| Ground cumin | 1 Teaspoon | |
| Garlic | 3 Clove (5gm), finely chopped | |
| KABOBS | ||
| 1 1 /2 lb boneless beef sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces | ||
| 1 medium red onion, 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.
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.
Chef
