Beef Kebabs Bell Peppers (Printable Version)
Tender grilled beef skewers paired with colorful bell peppers and onions for a flavorful meal.
# What You’ll Need:
→ Marinade
01 - 3 tbsp olive oil
02 - 2 tbsp soy sauce (use gluten-free if needed)
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp black pepper
07 - 1/2 tsp salt
→ Kebabs
08 - 1.25 lbs beef sirloin or ribeye, cut into 1.5-inch cubes
09 - 2 bell peppers (1 red, 1 yellow), cut into 1.5-inch pieces
10 - 1 large red onion, cut into 1.5-inch pieces
11 - 8 metal or soaked wooden skewers
# Directions:
01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, oregano, black pepper, and salt to make the marinade.
02 - Add the beef cubes to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (up to 8 hours for more flavor).
03 - Preheat grill to medium-high heat (about 400°F).
04 - Thread beef, bell peppers, and onion pieces alternately onto skewers.
05 - Grill kebabs for 12–15 minutes, turning every 3–4 minutes, until beef is cooked to your desired doneness and vegetables are tender and lightly charred.
06 - Remove from grill, rest for 5 minutes, then serve hot.
# Top Tips:
01 -
- The marinade works its magic in just an hour but transforms ordinary beef into something extraordinary
- Everything happens on skewers which means minimal cleanup and maximum presentation points
- The combination of tender meat and sweet vegetables hits every single craving at once
02 -
- Wooden skewers must be soaked for at least 30 minutes or they will burn on the grill
- Cutting everything into similar sizes ensures even cooking so take your time with the prep
- Medium rare to medium is the sweet spot for these kebabs anything more and the beef loses that wonderful tenderness
03 -
- Pat the beef dry before marinating if you want those gorgeous restaurant quality sear marks
- Room temperature beef grills more evenly so take it out of the fridge about 20 minutes before cooking