Beef Kabobs with Red & Green Bell Peppers

    • Yield
    • 4

A flavorful, tenderizing marinade gives the kabobs of steak, red and green peppers a unique and savory taste.


  • 1 tablespoon pepper
  • ½ teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 2 pounds top sirloin
  • 1 Better Than Gravy Brown Gravy Mix


  • 1. Preheat the grill to 400°F.
  • 2. In a medium sized mixing bowl combine 1 tablespoon pepper, ½ teaspoon granulated garlic, 1 teaspoon dried oregano, 1 teaspoon kosher salt and 2 Tbsp olive oil.
  • 3. Cut 1 large green bell pepper and 1 large red bell pepper into 1” pieces.
  • 4. Remove half the marinade to a small bowl, add peppers and toss to combine.
  • 5. Cut 2 pounds top sirloin into 1” cubes, add the meat to the remaining marinade, and toss to combine.
  • 6. Thread a piece of bell pepper onto a skewer then a piece of kabob meat. Alternate peppers with the meat until there are 4 pieces of each per skewer.
  • 7. Place skewers onto the grill for 2 minutes with the lid closed. Using long handled tongs turn kabobs and grill for 2 minutes more. Turn kabobs and grill for 1 minute more per side.
  • 8. Carefully remove kabobs from the grill and serve immediately with the Better Than Gravy Brown Gravy Mix, prepared according to the package.