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Beef and Pepper Kabobs
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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 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |