Spicy Portuguese Beef Kabobs
The preparation couldn’t be easier—just skewer cubes of beef Top Sirloin and red bell pepper slices. A spicy seasoning blend puts this recipe over the top. Perfect as an appetizer or dinner!
-
30
min -
6
SERVINGS -
210
Cal -
26 g
Protein
Ingredients & Cooking
Ingredients:
- 1-1/2 pounds beef Top Sirloin Steak, cut 1-1/4 inch thick
- 1 large red bell pepper, cut into 1-inch pieces
Seasoning:
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons hot pepper sauce
- 1 teaspoon minced garlic
- 1/4 to 1/2 teaspoon crushed red pepper (optional)
Cooking:
- Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss. Alternately thread beef and bell pepper onto six 10-inch skewers.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, as desired.
Safe Handling Tips
Nutrition Information
Butcher Counter
Top Sirloin Steak Sirloin Primal
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
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