1 pound boneless beef cut into 1 1/4-inch pieces
2 ears fresh corn, cleaned and cut crosswise into 1-inch pieces
1 red or green bell pepper, cut into 1-inch squares
1 small red onions, cut into half inch wedges.
1/2 cup chili sauce
1 teaspoon dry mustard
2 cloves garlic, minced
2 cups cooked white rice
1/4 cup chopped fresh parsley
Place beef, corn, bell peppers and onions in a resealable plastic food storage bag. Combine chili sauce, mustard and garlic in a 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.
Drain beef and vegetables, reserve marinade. Thread beef and vegetables unto 4 (12) metal skewers. Brush with reserved marinade. Turn and brush again. Place kababs on grind. Grill kababs, uncovered, over medium heat 5 minutes. Continue to grill 5-7 minutes on both sides on medium heat until done to your desire.
Combine rice and chopped parsley, serve kababs over rice mixture.
This serves 4.
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