Beef And Corn Kabobs
Juicy beef and sweet corn kabobs with colorful peppers and tomatoes, marinated in a tangy red wine vinegar sauce, perfect for grilling gatherings and summer barbecues.
Ingredients
Instructions
- Mix oil, red wine vinegar, salt, pepper, and garlic powder in a glass container.
- Add beef cubes to the marinade and stir to coat.
- Cover and refrigerate for 4 or more hours, stirring occasionally.
- Remove beef from marinade and set aside.
- Thread beef, corn-on-the-cob, green peppers, and tomatoes onto skewers, spacing them about 1/4 inch apart.
- Brush the skewers with the marinade.
- Cover and grill the skewers 4 to 5 inches from the coals.
- Turn the skewers and marinate occasionally for 15 to 20 minutes or until the beef is cooked to desired doneness.
Tips & Substitutions
For the best flavor, marinate the beef cubes overnight instead of just 4 hours. If you don't have red wine vinegar, you can substitute it with apple cider vinegar for a different tang. You can also add mushrooms or zucchini to the skewers for extra veggies, making it a more colorful dish. If grilling isn't an option, consider broiling instead.
Serving Suggestions
Serve these kabobs with a side of rice or a fresh garden salad to balance out the flavors. They pair beautifully with Baked Jambalaya, making for a hearty meal. For a refreshing beverage, consider a chilled white wine or iced tea to complement the grilled flavors.
Storage & Reheating
Leftover kabobs should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the beef tough.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Corn Kabobs contains roughly 276 calories, with 0g protein, 2g carbohydrates, and 30g fat. Note that it is relatively high in sodium, at 493mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for the kabobs?
Absolutely! Feel free to experiment with vegetables like bell peppers, onions, or even cherry tomatoes. Just make sure to cut them into similar sizes for even cooking. The goal is to have a colorful mix that suits your taste preferences.
How do I know when the beef is cooked to the right doneness?
You can use a meat thermometer to check the internal temperature: 145°F for medium-rare, 160°F for medium, and 170°F for well-done. Alternatively, you can cut into a piece to check the color. Remember that it will continue to cook slightly after being removed from the grill.
Can these kabobs be made in advance?
Yes, you can prepare the kabobs in advance by assembling them and storing them in the refrigerator until ready to grill. Just be sure to keep them covered to prevent drying out. Marinating overnight enhances the flavor, making them even more delicious when cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).