Peruvian Beef Kebabs with Grilled Corn

Combine garlic, 3 tablespoons oil, vinegar, chile powder, cumin, oregano and 1 teaspoon salt in a shallow dish. Add beef; stir until well coated. Let stand at room temperature, stirring frequently, for at least 15 minutes or marinate in the refrigerator for up to 4 hours.

Preheat grill to medium-high. (No grill? Preheat broiler to high and follow the broiler variation for Step 4.)

Microwave potatoes on High until almost tender, 1 to 2 minutes. When cool enough to handle, cut into 1/2-inch slices. Toss the potatoes, onion, 1 1/2 teaspoons oil and 1/8 teaspoon salt in a bowl. Thread the beef, potatoes and onion alternately onto four 12-inch skewers. Coat corn with the remaining 1 1/2 teaspoons oil and sprinkle with the remaining 1/8 teaspoon salt.

Grill the skewers and corn, turning once or twice, until the vegetables are tender and charred in spots, 6 to 8 minutes total. Serve the beef skewers with the corn. (Broiler variation: Place skewers and corn on an oiled broiler pan or a wire rack set on a large baking sheet. Broil until starting to brown, 3 to 6 minutes per side.)