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For the marinade, in a medium bowl, whisk together fruit juice, 2 tablespoons green onions, soy sauce, oil, ginger, cumin, coriander and 1/2 teaspoon pepper; set aside.
For the drizzle, in a small bowl, whisk together lemon juice, lime juice, salt and the remaining 1/4 teaspoon pepper, whisking until salt is dissolved. Cover and chill until serving time.
Slice meat, across the grain, into thin slices. Place meat in a resealable plastic bag. Pour marinade over meat; seal bag, turning to coat meat. Place in a shallow dish. Cover and marinate in the refrigerator 1 to 2 hours.
Thread meat slices accordion-style onto twelve 12-inch skewers, adding sweet peppers with meat. Lightly coat grill rack with cooking spray. (Do not spray a hot grill.)
For a charcoal or gas grill, grill skewers on prepared rack of a covered grill directly over medium-high heat about 4 minutes or until meat is desired doneness, turning once halfway through grilling time. Transfer to a serving platter. Drizzle with the lemon-lime mixture. Sprinkle with the remaining 2 tablespoons green onions.