Beef Kebabs Bell Peppers (Printable Version)
Marinated beef cubes combined with bell peppers and red onion, grilled to juicy perfection.
# What You’ll 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 (optional)
12 - Fresh parsley, chopped
13 - Lemon wedges
# Directions:
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 well to coat completely. Cover and refrigerate for at least 1 hour, up to 6 hours for deeper flavor penetration.
03 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
04 - Thread marinated beef, bell peppers, and red onion alternately onto skewers, leaving slight space between pieces for even cooking.
05 - Grill kebabs for 10–15 minutes, turning every 3–4 minutes, until beef reaches desired doneness and vegetables are lightly charred.
06 - Remove from grill and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.
# Top Tips:
01 -
- The marinade creates impossibly tender beef that still retains a satisfying char
- These come together fast but taste like you've been planning them for days
- Everything cooks on skewers, so cleanup is practically nonexistent
02 -
- Soaking wooden skewers for 30 minutes prevents them from turning to charcoal on the grill
- Cutting everything into uniform pieces ensures nothing cooks faster or slower than the rest
- Don't crowd the skewers or the beef will steam instead of developing that beautiful crust
03 -
- Marinate overnight if you can—the flavor difference is remarkable
- Remove kebabs from the fridge 20 minutes before grilling for more even cooking