Print Options

Back to Beef and Pepper Kabobs >

Include these items:

Taste of Home Logo

Beef and Pepper Kabobs

 Beef and Pepper Kabobs
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.
6-8 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 3 tablespoons lemon juice
  • 2 tablespoons canola oil
  • 1 large onion, finely chopped
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds beef top 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. Yield: 6-8 servings.
Editor's Note: Boneless lamb can be substituted for the beef.
Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Beef and Pepper Kabobs (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.