Beef and Pepper Kabobs Recipe

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Beef and Pepper Kabobs Recipe
Beef and Pepper Kabobs Recipe photo by Taste of Home
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Beef and Pepper Kabobs Recipe

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

Ingredients

  • 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 sirloin, cut into 1-inch cubes
  • 1 each green, yellow, orange and red peppers

Directions

In a glass bowl or heavy-duty plastic bag, combine lemon juice, oil, onion, thyme, salt and pepper. Add meat; stir or shake to coat. Cover or seal and refrigerate 6 hours or overnight.
Cut peppers into 1-in. squares and thread onto skewers alternately with meat. Grill over hot coals, turning often, for 12-15 minutes or until the meat reaches desired doneness. Yield: 6-8 servings.
Editor's Note: Boneless lamb can be substituted for the beef.
Originally published as Beef and Pepper Kabobs in Country Extra May 1995, p51

Nutritional Facts

1 each: 200 calories, 9g fat (3g saturated fat), 63mg cholesterol, 196mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 22g protein.

  • 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 sirloin, cut into 1-inch cubes
  • 1 each green, yellow, orange and red peppers
  1. In a glass bowl or heavy-duty plastic bag, combine lemon juice, oil, onion, thyme, salt and pepper. Add meat; stir or shake to coat. Cover or seal and refrigerate 6 hours or overnight.
  2. Cut peppers into 1-in. squares and thread onto skewers alternately with meat. Grill over hot coals, turning often, for 12-15 minutes or until the meat reaches desired doneness. Yield: 6-8 servings.
Editor's Note: Boneless lamb can be substituted for the beef.
Originally published as Beef and Pepper Kabobs in Country Extra May 1995, p51

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