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Beef and Pepper Skewers

Beef and Pepper Skewers

with Zucchini and Couscous Salad

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Using skewers to alternate meat with veggies is a genius way to sneak colorful foods into those little tummies. In this recipe, we’ve paired beef with peppers and tossed together a citrusy couscous salad to round it all out. Feel free to use the broiler or the grill for this recipe — up to you!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce

Beef Sirloin Tips

2 unit

Red Bell Pepper

2 unit


½ ounce


2 unit


1 cup

Israeli Couscous


1 tablespoon

Southwest Spice Blend

1 unit


8 unit

Wooden Skewers

Not included in your delivery

2 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories479 kcal
Energy (kJ)2004 kJ
Fat16 g
Saturated Fat4 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber7 g
Protein34 g
Cholesterol75 mg
Sodium100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the broiler to high. Soak the skewers in water. Core, seed, and dice the peppers into 3/4-inch cubes. Halve, peel, and dice the shallots into ¾-inch pieces. Finely chop the parsley, reserving a few leaves for garnish. Halve each zucchini lengthwise, then cut into thin half- moons. Zest and halve the lemon.


Cook the couscous: Bring a large pot of salted water to a boil. Once boiling, add the couscous and cook 8-9 minutes, until al dente. Drain.


Meanwhile, toss the beef in a large bowl with the peppers, shallots, Southwest seasoning, and a large drizzle of olive oil. Season generously with salt and pepper. Thread the beef, peppers, and shallots onto the skewers, alternating between each.


Place the skewers onto a baking sheet. Place under the broiler for 5-7 minutes, turning halfway through, until lightly charred and cooked to desired doneness.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini. Cook, tossing, for 4-5 minutes, until slightly golden. Toss the couscous, lemon zest, and parsley into the pan. Add a squeeze of lemon and a large drizzle of olive oil. Season generously with salt and pepper.


Finish and serve: Serve the beef and pepper skewers on a bed of zucchini and couscous salad. Garnish with the reserved parsley leaves and enjoy!