Tacos on a Stick

1 envelope taco seasoning
1 cup tomato  juice
2 to 4 tbsp. vegetable oil
2 pounds boneless beef top sirloin, cut into 1 inch cubes
1 medium green pepper, cut into chunks
1 medium sweet red pepper, cut into chunks
1 large onion, cut into wedges
16 cherry tomatoes
In a large resealable plastic bag, combine the taco seasoning, tomato juice and oil; mix well.  Remove 1/2 cup for basting; refrigerate.  Add beef to the bag; seal and turn to coat.  Refrigerate for at least 5 hours. 

Drain and discard marinade from beef.  On metal or soaked wooden skewers, alternately thread beef, peppers, onion and tomatoes.  Grill, uncovered, over medium heat for 3 minutes on each side.  Baste with reserved marinade.  Continue turning and basting for 8-10 minutes or until meat reaches desired doneness.  6 servings

                                                                                        

I think that the next time I make this dish I will use the mild or spicy taco seasoning instead of the regular.  It was good but the meat could have used just a scosh more spice for my taste.  This was super easy to prepare.  It is pretty much your typical shish kabob but with a Mexican twist.  I served it with Spanish rice, guacamole and a spicy side salad made with mixed field greens, pico de gallo, a sprinkling of taco flavored shredded cheese, crumbled tortilla chips (for croutons) and spicy ranch dressing.  Yummmm!