Ingredients
3 tablespoons lemon juice2 tablespoons canola oil1 large onion, finely chopped1-1/2 teaspoons dried thyme1/2 teaspoon salt1/4 teaspoon pepper2 pounds beef top sirloin steak, cut into 1-inch cubes1 each medium sweet green, yellow, orange and red peppers
Preparation
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.
