Grilled Beef Kabobs with Corn-Tomato Salad
Great summer dinner!
Ingredients
CORN-TOMATO SALAD:
- 1 large ear corn, shucked
- 2 teaspoons extra virgin olive oil
- 4 medium green onions (white and green parts, chopped)
- 2 cups cherry tomatoes, halved
- ½ teaspoon oregano
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
STEAK KABOBS:
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- 16 ounces boneless beef sirloin, cut into 1-inch cubes
- lime wedges, for garnish
Instructions
PREPARE THE SALAD:
- Cut a piece off one end of the corn so that you can stand it flat inside a bowl. Use a sharp knife to cut down the side of the cob and gather the corn kernels into the bowl. Set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the corn, green onions, tomatoes and oregano. Cook, stirring, 3 to 4 minutes, just until the corn begins to soften and the tomatoes begin to wilt.
- Spoon the corn/tomato mixture back into the bowl. Add the vinegar, salt and pepper. Let stand at room temperature while you prepare the kabobs.
MAKE THE KABOBS:
- In a large zip baggie, combine the chili powder, garlic salt, cumin and oregano. Seal the bag and shake to mix. Add the beef cubes to the bag. Seal the bag, and shake to coat. On four 10-inch skewers, thread the meat, leaving a ¼-inch space between pieces.
- Preheat the grill to medium-heat. Place the kabobs on the grill rack over the heat for 8 to 12 minutes, turning once or twice, until desired doneness.
- Transfer the corn-tomato salad to a platter; arrange the beef kabobs on top. Garnish with lime wedges.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 11gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 67mgSodium: 964mgPotassium: 707mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 21mgCalcium: 60mgIron: 3mg
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