Beef Kebabs Bell Peppers (Print Version)
Grilled beef cubes paired with colorful bell peppers and red onion for a smoky, savory dish.
# What You Need:
→ For the Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon salt
→ For the Kebabs
08 - 1.25 pounds beef sirloin or ribeye, cut into 1.5-inch cubes
09 - 2 large bell peppers (red and yellow), cut into 1.5-inch pieces
10 - 1 large red onion, peeled and cut into wedges
11 - 2 tablespoons olive oil
12 - Salt and pepper, to taste
13 - Wooden or metal skewers
# How-To Steps:
01 - In a medium bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt until well combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 1 hour (up to 8 hours for deeper flavor penetration).
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
04 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
05 - Thread marinated beef cubes, bell pepper pieces, and red onion wedges alternately onto skewers, ensuring even distribution of ingredients.
06 - Lightly brush assembled kebabs with olive oil and season generously with salt and pepper.
07 - Grill kebabs for 10-12 minutes, turning occasionally, until beef reaches desired doneness and vegetables display light char marks.
08 - Remove from grill and let rest for 2-3 minutes before serving hot to allow juices to redistribute.
# Expert Tips:
01 -
- The marinade works its magic in just an hour, but you can let it go all day if you're planning ahead
- Everything cooks on skewers, which means minimal cleanup and maximum fun at the table
02 -
- Cutting everything into roughly the same size means they all finish cooking at the same time
- Don't crowd the grill, those kebabs need space to develop that smoky char we're after
03 -
- Room temperature beef grills more evenly, so take it out of the fridge about 20 minutes before cooking
- Letting the kebabs rest keeps all those juices inside instead of running onto your plate