 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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:
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.
|
|