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Beef and Pepper Kabobs Recipe

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I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.

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6-8 Servings
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

3 tablespoons lemon juice
2 tablespoons vegetable oil
1 large onion, finely chopped
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds boneless beef sirloin steak, cut into 1-inch cubes
1 each medium sweet green, yellow, orange and red peppers

Directions

In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight.
Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often. Yield: 6-8 servings.

Editor's Note: Boneless lamb can be substituted for the beef.

Nutrition Facts: 1 serving (1 each) equals 200 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 196 mg sodium, 7 g carbohydrate, 2 g fiber, 22 g protein.

Beef and Pepper Kabobs published in Country Extra May 1995, p51

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