Beef Kabobs with Edamame Succotash

Succotash

• 1 can (11 oz) whole kernel corn with red and green peppers, drained
• 1 1/2 cups frozen shelled edamame (soybeans), thawed
• 1 cup small cherry tomatoes, cut in half
• 1/2 cup chicken broth
• 1 tablespoon finely chopped canned chipotle chiles in adobo sauce
• 1/2 teaspoon salt

Lime-Chile Marinade

• 1 teaspoon grated lime peel
• 1/3 cup fresh lime juice
• 1 tablespoon finely chopped canned chipotle chiles in adobo sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 cloves garlic, finely chopped

Kabobs

• 1 1/2 lb boneless beef sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
• 1 medium red onion, cut into 24 wedges and separated