Ingredients
1
can (11 oz) whole kernel corn with red and green peppers, drained
1 1/2
cups frozen shelled edamame (soybeans), thawed
1
cup small cherry tomatoes, cut in half
1/2
cup chicken broth
1
tablespoon finely chopped canned chipotle chiles in adobo sauce
1/2
teaspoon salt
1
teaspoon grated lime peel
1/3
cup fresh lime juice
1
tablespoon finely chopped canned chipotle chiles in adobo sauce
1
teaspoon ground cumin
1/2
teaspoon salt
3
cloves garlic, finely chopped
1 1/2
lb boneless beef sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
1
medium red onion, cut into 24 wedges and separated
Preparation
In 10-inch skillet, heat all succotash ingredients over medium heat 4 to 6 minutes, stirring occasionally, until edamame are crisp-tender; refrigerate.
In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add beef; stir to coat with marinade. Cover dish or seal bag; refrigerate at least 2 hours but no longer than 24 hours, stirring once, to marinate.
Heat gas or charcoal grill. Drain beef, reserving marinade. On each of twelve 10-inch metal skewers, thread beef and onion alternately, leaving 1/4-inch space between each piece. Brush onion with reserved marinade.
Place kabobs on grill. Cover grill; cook over medium heat 6 to 8 minutes for medium beef doneness, turning and brushing with reserved marinade occasionally. Discard any remaining marinade. Serve kabobs with succotash.
