Beef and Pepper Kabobs Beef and Pepper Kabobs

Beef and Pepper Kabobs Image by: Beef and Pepper Kabobs Author: Canadian Living

The secret to perfectly done kabobs is to leave a bit of space between ingredients on the skewer.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2006; Get Grilling: Summer 2007


Lemon Rosemary Marinade:


Trim fat from steak; cut into 1-inch (2.5 cm) cubes.

Lemon Rosemary Marinade: In glass bowl, whisk together oil, lemon juice, rosemary, salt and pepper; add beef and stir to coat. Cover and marinate for 10 minutes.

Meanwhile, seed, core and cut red pepper into 1-inch (2.5 cm) squares. Alternately thread beef and red pepper loosely onto metal or soaked wooden skewers.

Place skewers on greased grill over medium-high heat or under broiler; close lid and grill, turning 3 times, until beef is browned but still pink inside, about 10 minutes.

More kabob recipes:

Nutritional facts Per serving: about

  • Sodium 185 mg
  • Protein 21 g
  • Calories 189.0
  • Total fat 10 g
  • Cholesterol 51 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g


  • Iron 18.0
  • Folate 6.0
  • Calcium 2.0
  • Vitamin A 15.0
  • Vitamin C 113.0
Share X
Lunch & Dinner

Beef and Pepper Kabobs