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  1. An herb marinade is the secret to flavorful grilled beef and veggie kabobs.

  2. Prep Time: 40 min Total Time: 4 hours 40 min Makes: 6 servings Sign In to Rate (25 ratings)

  3. Member Reviews (2) Gain access to member-exclusive recipes. Sign Up or Log In 1/3 cup vegetable oil 1/4 cup red wine vinegar 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves 1/2 teaspoon ground red pepper (cayenne)

  4. clove garlic, finely chopped 1 1/2 lb boneless beef top round steak, cut into 1-inch cubes 12 Green Giant® Nibblers® frozen half-ears corn-on-the-cob, thawed 2 green or red bell peppers, cut into 1 1/2-inch pieces

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  6. About Concordance™

  7. Serve with...

  8. Three-Bean Pasta Salad Total Time: 25 min 1. In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.

  9. Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.

  10. Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

  11. Success Always marinate food in a nonmetal dish. Acid-based marinades, such as those with lemon juice and vinegar, can react with some metals and cause off-flavor in the food.

  12. Special Touch A dried herb such as oregano, tarragon or rosemary sprinkled over hot coals just before grilling adds fragrance and flavor to the food.

  13. Substitution About 3/4 cup bottled Italian dressing makes a quick substitution for the homemade marinade.

  14. Nutrition Information:

  15. Serving: Calories 360 ( Calories from Fat 150); Total Fat 16g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 65mg; Sodium 40mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 5g); Protein 29g Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 0%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2 *

  16. *Percent Daily Values are based on a 2,000 calorie diet.

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