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Sirloin and Vegetable Kabobs

Yield 6 servings.


  • 1 pound lean boneless top sirloin steak
  • 4 ears fresh corn
  • 1/2 cup fat-free barbecue sauce
  • 1/2 cup beer
  • 2 cloves garlic, crushed
  • 1 1/2 pounds round red potatoes, quartered
  • Vegetable cooking spray
  • 12 large cherry tomatoes

Nutrition Information

  • calories 329
  • caloriesfromfat 14 %
  • fat 5 g
  • satfat 1.4 g
  • monofat 1.8 g
  • polyfat 1.1 g
  • protein 20.3 g
  • carbohydrate 55.7 g
  • fiber 0.0 g
  • cholesterol 36 mg
  • iron 0.0 mg
  • sodium 316 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from steak; cut steak into 1-inch cubes. Remove and discard husks and silks from corn; cut corn into 1-inch pieces. Combine barbecue sauce, beer, and garlic in a heavy-duty, zip-top plastic bag. Add meat and corn; seal bag, and shake until meat and corn are well coated. Marinate in refrigerator up to 8 hours, turning occasionally.

  2. Cook potato in boiling water to cover in a medium saucepan 12 to 15 minutes or until tender; drain.

  3. Remove meat and corn from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.

  4. Thread meat, corn, and potato alternately onto 6 (15-inch) metal skewers. Coat grill rack with vegetable cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 10 minutes or until meat is done, turning and basting often with reserved marinade. Add cherry tomatoes to skewers during last 2 minutes of cooking time.

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