See Also: Hickory Beef Kabobs(recipes)
Peppercorn Beef Kabobs(recipes)
Oriental Beef Kabobs(recipes)
Greek-Style Beef Kabobs(recipes)
Ginger Beef and Carrot Kabobs(recipes)
Red Wine & Oregano Beef Kabobs(recipes)
hickory(dictionary)
hickory(encyclopedia)
hickory(dictionary)
Hickory(medicine)

Hickory Beef Kabobs (recipes)




Yield: Makes 4 servings



Ingredients:



1pound boneless beef top sirloin or tenderloin steaks, cut into 1-1/4-inch pieces

2ears fresh corn,* shucked, cleaned and cut crosswise into 1-inch pieces

1red or green bell pepper, cut into 1-inch squares

1small red onion, cut into 1/2-inch wedges

1/2cup beer

1/2cup chili sauce

1teaspoon dry mustard

2cloves garlic, minced

3cups hot cooked white rice

1/4cup chopped fresh parsley









Preparation:





1.Place beef, corn, bell pepper and onion in large resealable food storage bag. Combine beer, chili sauce, mustard and garlic in small bowl; pour over beef and vegetables. Seal bag tightly, turning to coat. Marinate in refrigerator at least 1 hour or up to 8 hours, turning occasionally.2.Prepare grill for direct cooking. Meanwhile, cover 1-1/2 cups hickory chips with cold water; soak 20 minutes.3.Drain beef and vegetables; reserve marinade. Alternately thread beef and vegetables onto 4 (12-inch) metal skewers. Brush with reserved marinade.4.Drain hickory chips; sprinkle over coals. Place kabobs on grid. Grill kabobs, uncovered, over medium heat 5 minutes. Brush with reserved marinade; turn and brush again. Discard remaining marinade. Continue to grill 5 to 7 minutes for medium or until desired doneness.5.Combine rice and chopped parsley; serve kabobs over rice mixture.