Beef and Pepper Kabobs

Name: Beef and Pepper Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 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

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.

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

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.