Grilled Beef And Corn Kabobs - cooking recipe

Ingredients

1/3 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon thyme, chopped fresh or 1 teaspoon thyme leaves, dried
1/2 teaspoon ground red pepper (cayenne)
1 garlic clove, finely chopped
1 1/2 lbs boneless beef top round steaks, cut into 1-inch cubes
12 corn on the cob, thawed, frozen half-ears
2 bell peppers, cut into 1 1/2-inch pieces

Preparation

In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic.
Add beef; stir to coat with marinade.
Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
Heat gas or charcoals grill.
Remove beef from marinade; reserve marinade.
On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece.
Brush with marinade.
Place kabobs on grill rack over medium heat.
Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently.
Discard any remaining marinade.