Beef Kebabs Bell Peppers (Printable Version)
Tender marinated beef skewers grilled with colorful bell peppers and onions, a crowd-pleasing main dish.
# What You'll Need:
→ For the Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce (gluten-free if needed)
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
→ For the Kebabs
08 - 1.3 pounds beef sirloin or rump steak, cut into 1-inch cubes
09 - 2 medium bell peppers (red and yellow), cut into 1-inch pieces
10 - 1 large red onion, cut into 1-inch chunks
11 - 1 tablespoon olive oil
12 - Salt and pepper, to taste
# Method:
01 - Whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt in a bowl until well combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 1 hour, up to 4 hours for optimal flavor absorption.
03 - If using wooden skewers, soak in water for at least 30 minutes prior to grilling to prevent burning during cooking.
04 - Thread marinated beef cubes, bell pepper pieces, and onion chunks alternately onto skewers, distributing ingredients evenly.
05 - Lightly brush assembled kebabs with olive oil and season with salt and pepper to taste.
06 - Heat grill or grill pan to medium-high temperature, approximately 400°F.
07 - Grill kebabs for 10 to 15 minutes, rotating every few minutes, until beef reaches desired doneness and vegetables are tender with slight charring.
08 - Allow kebabs to rest for 5 minutes before serving to let juices redistribute throughout the meat.
# Chef's Tips:
01 -
- The marinade does all the heavy lifting, turning ordinary beef into something extraordinary
- These skewers disappear fast at gatherings, so double the recipe if you want leftovers
02 -
- Wooden skewers need a good 30-minute soak or they'll turn to ash on your grill
- Cutting everything the same size means nothing ends up undercooked while something else is burning
03 -
- Room temperature beef cooks more evenly, so take it out of the fridge about 20 minutes before grilling
- Keep a spray bottle of water handy for any unexpected flare-ups from the olive oil