Beef Kebabs with Peppers (Printable version)
Grilled marinated beef cubes with vibrant bell peppers and onions, perfect for a flavorful main dish.
# What You'll Need:
→ For the Marinade
01 - 1/4 cup olive oil
02 - 2 tablespoons soy sauce (gluten-free if needed)
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon salt
→ For the Kebabs
08 - 1 1/2 pounds beef sirloin, cut into 1 1/2-inch cubes
09 - 2 bell peppers (red, yellow, or green), cut into 1 1/2-inch pieces
10 - 1 large red onion, cut into 1 1/2-inch pieces
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper
# How to Prepare:
01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt. Add beef cubes and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
02 - Preheat grill to medium-high heat, approximately 400°F. Ensure grates are clean and lightly oiled to prevent sticking.
03 - In a separate bowl, combine bell pepper and red onion pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss until vegetables are evenly coated.
04 - Thread beef cubes, bell peppers, and onion pieces alternately onto skewers, beginning and ending with a piece of beef for even cooking. Leave slight space between pieces to allow heat circulation.
05 - Place kebabs on the preheated grill. Cook for 10 to 12 minutes, turning occasionally to ensure even charring on all sides. Grill until beef reaches desired doneness and vegetables are tender-crisp with light char marks.
06 - Remove kebabs from grill and let rest for 5 minutes before serving. This allows juices to redistribute throughout the meat for optimal tenderness.
# Expert advice:
01 -
- The marinade transforms ordinary beef into something extraordinary with ingredients you probably already have
- Everything cooks on one skewer so dinner comes together fast and cleanup is minimal
02 -
- Skip the wooden skewer soaking time and just use metal ones to avoid any burning disasters on the grill
- Cutting your beef and vegetables into uniform 1 1/2 inch pieces is the absolute game changer for even cooking
03 -
- Thread your ingredients loosely rather than packing them tight so the heat can circulate and cook everything evenly
- Letting the meat rest after grilling is non-negotiable, those few minutes make the difference between juicy and dry