Beef and Pepper Kabobs




  • 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. 

Yield: 6-8 servings. 

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