Cooking Directions

• Stir the soup mix, broth, oil, thyme, black pepper and garlic powder in a shallow nonmetallic dish or gallon size resealable plastic bag.  Add the beef and stir to coat.  Cover the dish or seal the bag and refrigerate for 1 hour.
• Remove the beef from the marinade. Thread the beef and peppers alternately onto 4 skewers.
• Lightly oil the grill rack and heat the grill to medium.  Grill the kabobs for 20 minutes for medium or to desired doneness, turning and brushing often with the marinade.  Discard the remaining marinade.

Ingredients

• 1 envelope (1 ounce) dry onion recipe soup & dip mix
• 1 cup Swanson® Beef Broth
• 2 tablespoons vegetable oil
• 0.5 teaspoon dried thyme, crushed
• 0.25 teaspoon ground black pepper
• 0.125 teaspoon garlic powder or small clove garlic, minced
• 1 pound boneless beef sirloin steak or boneless beef top round steak, cut into 1-inch pieces
• 2 medium green pepper or red peppers, cut into 1-inch pieces (about 2 cups)