Beef Kebabs Bell Peppers Onion (Print Version)
Tender beef cubes grilled alongside colorful bell peppers and red onion for a vibrant dish.
# What You Need:
→ Beef & Marinade
01 - 1.5 lbs beef sirloin or ribeye, cut into 1.5-inch cubes
02 - 3 tbsp olive oil
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 2 tbsp lemon juice
05 - 3 cloves garlic, minced
06 - 1 tsp dried oregano
07 - 1 tsp smoked paprika
08 - ½ tsp freshly ground black pepper
09 - 1 tsp salt
→ Vegetables
10 - 2 bell peppers (red, yellow, or green), cut into 1.5-inch pieces
11 - 1 large red onion, cut into 1.5-inch chunks
→ Garnish
12 - Fresh parsley, chopped
13 - Lemon wedges
# How-To Steps:
01 - Whisk together olive oil, soy sauce, lemon juice, garlic, oregano, paprika, black pepper, and salt in a large bowl until fully combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat all surfaces, cover, and refrigerate for at least 1 hour (up to 6 hours for deeper flavor development).
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
04 - Thread marinated beef cubes, bell pepper pieces, and red onion chunks alternately onto skewers, leaving slight space between items for even cooking.
05 - Grill kebabs for 10–15 minutes, turning every 3–4 minutes, until beef reaches desired doneness and vegetables show light charring.
06 - Remove skewers from grill and let rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The marinade does double duty tenderizing the beef while infusing it with smoky, tangy flavor
- Everything cooks on one skewer so dinner comes together in under 20 minutes once the marinating is done
02 -
- Soak wooden skewers for 30 minutes before grilling or they'll burn and fall apart
- Cut everything into the same size so each skewer cooks evenly
- Don't crowd the grill or you'll end up steaming instead of searing
03 -
- Remove skewers from the grill just before beef reaches your target temperature, as it continues cooking while resting
- If using bamboo skewers, wrap the exposed handles in foil to prevent burning