Ingredients
1
lb beef top sirloin steak, cut into 16 (1-inch) cubes
1/2
cup mesquite with lime juice marinade
1
red bell pepper, cut into 12 pieces
1
medium sweet onion, cut into 8 wedges
1/2
cup refrigerated guacamole dip
Preparation
In resealable food-storage plastic bag, place beef and 6 tablespoons of the marinade. Seal bag; turn to coat beef with marinade. Refrigerate 20 minutes.
Heat gas or charcoal grill. Remove beef from marinade; reserve marinade. On each of 4 (11-inch) metal skewers, thread bell pepper, beef and onion.
Place kabobs on grill over medium-high heat; brush with reserved marinade. Cover grill; cook about 6 minutes, turning once, until beef is slightly pink when cut in center. Remove kabobs from grill to plate; let stand 5 minutes.
Remove beef and vegetables from skewers; brush with remaining 2 tablespoons marinade. Serve with guacamole dip.
