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
  • 205
    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:

  1. 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.
  2. 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.

Nutrition Information

Butcher Counter

Spicy Portuguese Beef KabobsTop 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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