I’ve traveled to many different countries and am always on the lookout for new cookbooks. This recipe was adapted from a Turkish book. It brings rave reviews whenever I serve it. Try offering the kabobs alongside rice pilaf and a freshly tossed salad.
—JANET WOOD WINDHAM, NH
PREP: 15 MIN. + MARINATING • GRILL: 15 MIN. • MAKES: 6-8 SERVINGS
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
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 kabobs over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.
NOTE Boneless lamb can be substituted for the beef.