A special marinade gives the meat in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions.
-Cheryl Smith, The Dalles, Oregon
I once knew a nun who cooked the best marinated steaks. I found this recipe in my quest to fix steaks as good as hers. This delicious versatile meat makes a special holiday main dish or a super camping supper.
-Karen Mattern, Spokane, Washington
I've been serving this recipe to family and friends for 20 years and very seldom do I have any leftovers. We try to keep the house cool, so we grill out often. I get most of the herbs in this recipe from my son's garden.
Our summer season in Upstate New York is not very long, so we try to cook outdoors often. This recipe is one of our favorites. I really don't know where it originated, but it's been handed down for many years.
My husband and I are beef eaters, and this dish is one we like for entertaining family and friends-it's easy to prepare and looks and tastes great. A simple marinade tenderizes the steak for grilling, and colored peppers charred alongside add spicy, smoky flavors and bright colors. It's a very pretty dish.
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.
My sister, Kathy, and I often exchange recipes - I give her my desserts, and she gives me her entrees. This recipe is from her, and it's become a favorite of mine for serving to company. The meat and vegetables can be prepared ahead of time...when the company arrives, I just fire up the grill!
These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. —Lorri Cleveland, Kingsville, Ohio