Serving: 6-8 servings
Prep time: 15 minutes
Marinating Grill time: 15 minutes
Total time: 30 minutes
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 pepper
Instructions
- Combine the lemon juice, oil, onion, thyme, salt, and pepper in a large heavy-duty resealable plastic bag. Add meat; seal the bag and turn to coat. Refrigerate for 6 hours or overnight.
- Cut peppers into 1-inch. Squares and thread them onto metal or soaked wooden skewers alternately with meat.
Grill over medium heat for 12-15 minutes or until the meat reaches the desired doneness, turning often.
Nutrition Facts
Calories: 200 kcal
Saturated fat: 3g
Fat: 9g
Cholesterol: 63mg
Sodium: 196mg
Carbohydrate: 7g
Protein: 22g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High Protein Beef and Bell Pepper Skewers
Frozen beef and bell pepper skewers can be stored in the freezer for up to 2 months. Meanwhile, leftover cooked beef and bell pepper skewers can be stored in the refrigerator in an airtight container for up to 4 days.
