1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 1 1/4 inch cubes boneless top sirloin beef, about 1 pound, trimmed of fat
1 each large red and green bell pepper, cored, seeded, and cut into 1 1/2
inch pieces
2 ears fresh corn, each about 6 inches long and cut crosswise into 4 pieces
1 large onion, peeled but root end left intact, cut into 8 wedges
1 to 1 1/2 cups prepared barbecue sauce, optional
Fresh herb springs, optional
- In large bowl using wire whisk or fork, beat oil, Worcestershire sauce,
thyme, salt, and black pepper to blend well. Add beef, peppers, corn, and
onion, toss gently but thoroughly to coat with marinade. Refrigerate while
you prepare grill.
- Start fire in grill, placing rack 6 inches above coals.
- When coals are medium hot, after about 15 minutes, divide beef chunks and
vegetable pieces equally among four 12-inch metal skewers. Place skewers on
hot grill rack; cook 10 to 12 mintues until beef is medium rare and
vegetables are lightly browned and tender. Turn kabobs frequently during
cooking, brushing, if desired, with barbecue sauce.
- If desired, serve garnished with fresh herbs and accompanied by additional
barbecue sauce, heated. Makes 4 servings.
