Beef and Pepper Kabobs

In a glass bowl or heavy-duty plastic bag, combine lemon juice, oil onion, thyme, salt and pepper.

Add meat; stir or shake to coat.

Cover or seal and refrigerate six (6) hours or overnight.

Cut peppers into 1-inch squares and thread onto skewers alternately with meat.

Grill over hot coals, turning often, for 12 to 15 minutes or until the meat reaches desired doneness.