Great Plains Kabobs

These Great Plains kabobs bring a Midwestern spin to the grill by threading teriyaki-marinated sirloin cubes alongside sections of corn on the cob and sweet red bell pepper. The teriyaki marinade does double duty: it flavors the beef during a quick 20-minute soak and becomes the basting sauce for the vegetables on the grill.

Cooking the corn first and cutting it into short lengths before skewering means it only needs the few minutes on the grill to pick up char and absorb the teriyaki glaze, rather than trying to cook raw corn over open flame.

Three minutes per side gives you rare beef with caramelized edges. Adjust from there depending on how you like your steak.

Kitchen Tips

• Cut the sirloin into even 2-inch cubes so every piece cooks at the same rate. Smaller pieces overcook before the vegetables char.
• Pre-cook the corn on the cob, cool it, then cut into sections. Raw corn on a skewer won’t cook through in the short grilling time.
• Baste the corn and peppers with the leftover marinade as they grill. The teriyaki’s sugar caramelizes into sticky, sweet-salty edges.
• If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Variations

• Swap sirloin for chicken thighs or jumbo shrimp with adjusted grilling times.
• Add zucchini rounds, mushrooms, or pineapple chunks to the skewers.
• Make a quick dipping sauce by mixing teriyaki with a squeeze of lime juice and a pinch of ginger.