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Beef and Pepper Kabobs

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

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

Printed from tasteofhome.com Sep 7, 2008

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Beef and Pepper Kabobs cont.

with meat. Grill over medium heat for 12-15 minutes or until the meat
reaches desired doneness, turning often. Editor's Note:
Boneless lamb can be substituted for the beef.

Yield: 6-8 servings.