Beef Kebabs Bell Peppers

The smell of these kebabs hitting the grill takes me back to my first apartment, where the balcony was barely big enough for a folding chair but somehow fit a tiny charcoal grill. My neighbor would lean over the railing whenever I fired it up, and eventually she started bringing over her mom's homemade tzatziki. We'd eat standing up, watching the sunset over the parking lot, acting like we had the best view in the city.

Last summer I made these for my dad's birthday, and I forgot to soak the wooden skewers beforehand. They started burning like little tiki torches, and my dad just laughed and said it added to the ambiance. Now I keep metal skewers in the drawer, but sometimes I miss the chaos of that night.

Ingredients

• 3 tbsp olive oil: The foundation of the marinade, helps the herbs penetrate the beef
• 2 tbsp soy sauce: Use gluten-free if needed, this is what gives the meat that savory depth
• 1 tbsp lemon juice: Brightens everything up and helps tenderize the beef
• 2 cloves garlic, minced:Fresh garlic makes a difference, don't be tempted to use the pre-minced stuff
• 1 tsp dried oregano: The herb that screams summer grilling to me
• 1/2 tsp freshly ground black pepper: Adds a gentle warmth that builds on the grill
• 1/2 tsp salt: Just enough to enhance without overwhelming
• 1.25 lbs beef sirloin or ribeye: Sirloin's lean, ribeye's richer, both work beautifully
• 2 large bell peppers: Red and yellow look gorgeous and sweeten as they char
• 1 large red onion: Cut into wedges so they don't fall apart on the skewer
• 2 tbsp olive oil: For brushing right before they hit the heat
• Salt and pepper: A final seasoning to bring everything together
• Wooden or metal skewers: If using wooden, remember to soak them first

Instructions

Whisk together the marinade:

Grab a medium bowl and combine the olive oil, soy sauce, lemon juice, garlic, oregano, black pepper, and salt until everything's well blended.

Marinate the beef:

Add the beef cubes to the bowl, toss them gently until every piece is coated, cover, and let them sit in the fridge for at least an hour.

Prep your skewers:

If you're using wooden skewers, soak them in water for 30 minutes so they don't burn up on the grill.

Fire up the grill:

Get your grill or grill pan heated to medium-high, the kind of heat where you can only hold your hand over it for a few seconds.

Thread your skewers:

Alternate between marinated beef, bell pepper pieces, and red onion wedges, leaving a tiny bit of space between each piece.

Give them a final coat:

Brush the assembled kebabs with olive oil and sprinkle with salt and pepper.

Grill to perfection:

Cook for 10-12 minutes, turning them every few minutes, until the beef reaches your preferred doneness and the veggies have those gorgeous charred edges.

Let them rest:

Remove from the grill and let the skewers sit for 2-3 minutes before serving.

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My friend Sarah insists the best kebabs are the ones where the beef and veggies touch, so she threads everything tight. I prefer the tiny gaps that let the heat circulate. We argue about this every single summer, and somehow we're both always right.

Making Ahead

The beef can marinate overnight, which means you can do the prep in the morning and just fire up the grill when everyone arrives. I've learned to chop extra veggies while I'm at it, because somehow more people always show up than planned.

Serving Ideas

These kebabs are incredible over fluffy rice that's soaked up some of that marinade flavor, or wrapped in warm flatbread with a dollop of yogurt sauce. Last week I served them with a simple tomato salad, and the juices from the kebabs mixed with the tomatoes in the best possible way.

Customizing Your Kebabs

Sometimes I swap in mushrooms or cherry tomatoes when the garden's overflowing. You can also use chicken or tofu if you're feeling adventurous. Half a teaspoon of chili flakes in the marinade gives everything this gentle warmth that sneaks up on you.

• Try cutting the beef slightly larger if you like it rare
• Reserve some extra marinade to brush on during the last minute of grilling
• Lemon wedges on the side make everything pop

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There's something about eating food off a stick that makes people happier, and these always disappear faster than I expect. Hope they become part of your summer story too.

Recipe FAQs

→ How long should the beef marinate?

Marinating for at least 1 hour is recommended to enhance flavor and tenderness. You can marinate up to 8 hours for deeper taste.

→ What is the best way to prevent skewers from burning?

Soak wooden skewers in water for 30 minutes before grilling to avoid burning. Metal skewers do not require soaking.

→ Can other vegetables be added to the skewers?

Yes, mushrooms or cherry tomatoes work well and add extra flavor and texture to the skewers.

→ How can I ensure the beef is cooked to the right doneness?

Grill the skewers for 10-12 minutes, turning occasionally, until the beef reaches your preferred level of doneness and the vegetables are slightly charred.

→ Are there alternatives to beef for these skewers?

Chicken or tofu can be substituted for beef to suit different dietary preferences while maintaining a similar grilling method.