Beef Kebabs Bell Peppers (Printable Version)

Marinated beef skewers grilled alongside colorful bell peppers and red onion wedges for a savory meal.

# What You’ll Need:

→ 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

→ 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

# Directions:

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 the bowl, and refrigerate for at least 1 hour (up to 8 hours for deeper flavor development).
03 - If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent scorching.
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 the prepared skewers, leaving slight space between pieces for even cooking.
06 - Lightly brush assembled kebabs with olive oil and season generously with salt and pepper on all sides.
07 - Place kebabs on the preheated grill and cook for 10-12 minutes, turning every 3-4 minutes, until beef reaches desired doneness and vegetables show light char marks.
08 - Remove kebabs from grill and let rest for 2-3 minutes before serving hot.

# Top Tips:

01 -
  • The marinade does all the heavy lifting while you go about your day, making dinner prep feel effortless
  • Everything cooks on skewers, which means minimal cleanup and maximum presentation points
  • The vegetables caramelize alongside the beef, creating sweet smoky bites that everyone fights over
02 -
  • Cutting your beef into uniform 1.5-inch cubes is nonnegotiable, uneven sizes mean some pieces will be hockey pucks while others are still raw
  • Do not overcrowd your skewers, ingredients that touch too tightly steam instead of grill
  • Letting the meat rest after grilling prevents all those delicious juices from running onto your plate instead of staying in the beef
03 -
  • Thread your skewers in the same direction so the meat cooks evenly on all sides
  • Double skewer wide ingredients like onion wedges by using two parallel skewers to keep them from spinning when you turn them

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