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Peppercorn Beef Kabobs

Peppercorn Beef Kabobs

Peppercorn Beef Kabobs

Sirloin steaks are cut from the beef loin, which is where the most tender cuts of meat are from.


Makes 4 servings


1 boneless beef top sirloin steak (about 1 pound)
1-1/2 teaspoons black peppercorns, crushed
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1 medium onion, cut into 12 wedges
Cherry tomato halves (optional)


  1. Cut beef into 1-inch pieces. Combine peppercorns, garlic, salt and paprika in shallow dish. Add beef; toss to coat.
  2. Thread an equal number of beef pieces onto each of four 12-inch skewers along with 3 onion wedges. (If using bamboo skewers, soak in water 20 to 30 minutes before using, to prevent them from burning.) Place kabobs on rack in broiler pan. Broil 3 to 4 inches from heat source 9 to 12 minutes, turning occasionally. Garnish with tomatoes, if desired.

Nutritional Information

Serving Size: 1 kabob (without tomato garnish)
Sodium 339 mg
Protein 25 g
Fiber 1 g
Carbohydrate 3 g
Cholesterol 54 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 26 %
Calories 158

Dietary Exchange

Meat 3

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