Beef Sirloin Kebabs
with Roasted Red Pepper Dipping Sauce


1 1/2 pounds boneless beef top
sirloin steak, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7-ounce) jars roasted red peppers,
rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves,
crushed or 2 teaspoons
minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch


1. Heat oil in large skillet over medium heat until hot.
Add onion and 3 cloves garlic;
cook and stir 2 to 3 minutes or until onion is tender.

2. Add red peppers, wine, tomato paste and thyme,
stirring until tomato paste is blended.
Combine broth and cornstarch in small bowl,
mixing until smooth. Stir into pepper mixture;
bring to a boil. Reduce heat to medium-low;
simmer 10 to 12 minutes or until slightly
thickened, stirring occasionally. Keep warm.

3. Meanwhile cut beef steak
into 1-1/4 x 1-1/4 x 1-inch pieces.
Combine pepper, salt,
paprika and 1 clove garlic in large bowl.
Add beef; toss to coat.
Thread beef pieces evenly
onto six 12 inch metal skewers,
leaving small space between pieces.

4. Place kebabs on grid over medium,
ash-covered coals. Grill,
covered, about 7 to 9 minutes
for medium rare to medium done,
turning once.
Serve with dipping sauce.
Makes 6 servings.