Beef Kebabs Bell Peppers Onions (Print Version)
Marinated beef cubes grilled with bell peppers and onions, offering a flavorful, colorful main 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 fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
→ For the Kebabs
08 - 1.5 pounds beef sirloin or ribeye, cut into 1.5-inch cubes
09 - 2 large bell peppers (red, yellow, or green), cut into 1.5-inch pieces
10 - 1 large red onion, cut into 1.5-inch pieces
11 - 2 tablespoons olive oil (for brushing)
12 - Wooden or metal skewers
# How-To Steps:
01 - In a large 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 all pieces. Cover the bowl 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 prior to grilling to prevent burning during cooking.
04 - Thread marinated beef cubes, bell pepper pieces, and onion pieces alternately onto skewers, leaving a small space between each piece for even cooking.
05 - Preheat grill to medium-high heat, approximately 400°F.
06 - Lightly brush assembled kebabs with olive oil to prevent sticking and promote even browning.
07 - Place skewers on the preheated grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until beef reaches desired doneness and vegetables are tender with light char marks.
08 - Remove kebabs from grill and let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.
# Expert Tips:
01 -
- The marinade works its magic in just an hour, but overnight makes everything sing
- These skewers disappear faster than you can grill them, so consider doubling
- Leftovers (if they exist) make incredible next-day tacos or rice bowls
02 -
- Cutting everything the same size is the difference between evenly cooked kebabs and some pieces being raw while others are shoe leather
- Don't overcrowd the skewers or nothing cooks properly, give those ingredients room to breathe
- Letting the meat rest is non-negotiable if you want juicy kebabs instead of dry, disappointing ones
03 -
- Thread the skewers with the same ingredients together if some family members want more vegetables and others want more meat
- Double the marinade and use half as a finishing sauce, just simmer it for 5 minutes to be safe