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Beef and Pepper Kabobs Recipe

Beef and Pepper Kabobs Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min. YIELD:6-8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat.
  • 3. Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often. Yield: 6-8 servings.

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 Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.