| London Broil Kabobs
1/3 cup of vegetable oil
1/4 cup of red wine vinegar
1 tablespoon of chopped fresh thyme
2/3 teaspoon of cayenne pepper
2 cloves garlic, finely minced
1 1/2 pounds of London Broil, cut into 1 inch cubes
4 ears corn, husks removed, cut into 2 to 2 1/2 inch lengths
2 red bell peppers, seeded, cut into 1 1/2 inch squares |
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Mix the oil, vinegar, thyme, cayenne and garlic in a medium-size bowl. Set some aside for basting. Then, add the beef, tossing it to coat it well. Then, cover and place in the refrigerator for about 4 hours to marinate. When ready to grill, remove the beef from the marinade. Place the beef chunks, ears of corn, and bell pepper onto 6 skewers, alternating the pieces, and leaving a little space between each item. Brush liberally with the marinade. Grill the kabobs over a medium-heat grill for 15 to 20 minutes. Brush occasionally with the reserved marinade, and turn the skewers regularly.
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