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Grilled steak shish kebabs featuring bell peppers, mushrooms, and purple onions

Tacos On A Stick

This twist on beef shish kabobs is sure to please the whole family with its sensational Southwestern flavor.

Six metal skewers side-by-side filled with chunks of cooked meat, mushrooms, peppers, and onion


  • 1 envelope of taco seasoning
  • 1 cup tomato juice
  • 2 tablespoons canola oil
  • 2 pounds of beef top sirloin steak, cut into 1-inch cubes
  • 1 medium green pepper, cut into chunks
  • 1 medium sweet red pepper, cut into chunks
  • 1 large onion, cut into wedges
  • 16 cherry tomatoes
  • Salsa con queso or sour cream (optional)


  • In a large shallow dish, combine the taco seasoning, tomato juice, and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef and turn to coat. Cover; refrigerate for at least 5 hours.
  • Drain and discard the marinade from the beef. On metal or soaked wooden skewers, alternately thread beef, peppers, onions, and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting until the meat reaches the desired doneness, 8–10 minutes. If desired, serve with salsa con queso or sour cream.

Nutrition Facts:

  • 277 calories
  • 10g fat (3g saturated fat)
  • 61mg cholesterol
  • 665mg sodium
  • 12g carbohydrate (4g sugars, 2g fiber)
  • 34g protein
Category Recipes
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