Name: Grilled Beef Kabobs with Corn-Tomato Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 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; 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)

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These easy to make Grilled Beef Kabobs are served on a fresh and delicious bed of corn tomato salad.

Since our Hawaiian Chicken Sausage Kabobs have been such a popular recipe, we thought it might be time to introduce you to some grilled beef kabobs too! There is nothing better than making food on the grill in the warmer months. I think you’ll like this recipe so much that you’ll want to repeat it several times throughout the summer. It’s fresh and healthy too!

Ingredients needed:

ear of corn
extra virgin olive oil
green onions
cherry tomatoes
red wine vinegar
oregano, chili powder and ground cumin
garlic salt, salt and pepper
boneless beef sirloin
lime wedges
skewers

How to remove corn from the cob:

If you have a bundt pan, stand the cob on the hole in the middle of the bundt pan. Use a sharp knife to cut down the side of the cob and gather the corn kernels into the pan. If you don’t have a bundt pan, 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.

How to make Corn Tomato Salad:

The complete, printable recipe is at the end of this post.

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.

How to make Grilled Beef 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.

The beef cooks up so nicely. It’s just lightly spiced, and it’s oh-so-good!

I think the best part is the corn and tomato salad that comes with it. Take the beef off the kabobs after grilling and place them on top of the salad. Squeeze some lime juice all over, and take bites of beef along with the salad. It’s so good. Enjoy!

The Best Grilling Recipes:

Grilled Beef Kabobs with Corn-Tomato Salad

By Lori Lange

Great summer dinner!

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Prep Time 25

Cook Time 12

Total Time 37

Course Main Course

Cuisine American

Servings servings

Calories 214 kcal

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

Keyword beef, corn, kabobs, tomato

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This recipe comes from RecipeBoy.com