Combine beef, salad dressing, 2 tablespoons lemon juice, oregano, Worcestershire sauce, basil, lemon peel, and red pepper flakes in large resealable plastic food storage bag.
Seal tightly; turn several times to coat. Refrigerate at least 8 hours or overnight, turning occasionally.
Preheat broiler. Thread 4 (10-inch) skewers with beef, alternating with pepper and tomatoes. Spray rimmed baking sheet or broiler pan with nonstick cooking spray. Remove kabobs from marinade. Place on baking sheet. Discard marinade.
Broil kabobs 3 minutes. Turn over broil 2 minutes or until desired doneness is reached. Do not overcook. Remove skewers to serving platter.
Add remaining 1 tablespoon lemon juice, olive oil, and salt to pan drippings on baking sheet; stir well, scraping bottom of pan with flat spatula. Pour juices over kabobs.