Beef Kebabs Bell Peppers (Printable)

Tender beef cubes grilled with colorful peppers and red onions, offering a smoky and sweet flavor balance.

# What You Need:

→ Kebabs

01 - 1.1 pounds beef sirloin, cut into 1-inch cubes
02 - 2 medium bell peppers (red, yellow, or green), cut into 1-inch pieces
03 - 1 large red onion, cut into 1-inch wedges
04 - 2 tablespoons olive oil
05 - 2 teaspoons lemon juice
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika
08 - 2 garlic cloves, minced
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper

→ To Serve

11 - Lemon wedges
12 - Fresh parsley, chopped (optional)

# Steps:

01 - In a large bowl, whisk together olive oil, lemon juice, oregano, smoked paprika, minced garlic, salt, and black pepper.
02 - Add the beef cubes to the marinade and toss until fully coated. Cover and refrigerate for at least 15 minutes or up to 2 hours for enhanced flavor.
03 - Heat a grill or grill pan to medium-high. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Thread beef, bell peppers, and red onion pieces alternately onto the skewers.
05 - Cook the skewers on the grill for 10 to 12 minutes, turning occasionally, until beef reaches desired doneness and vegetables are lightly charred.
06 - Transfer kebabs to a platter. Garnish with fresh parsley and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The marinade works its magic in just 15 minutes, so you can go from craving to eating without the wait.
  • Charred edges on the vegetables taste almost caramelized while the beef stays tender and juicy inside.
  • Everyone can customize their own plate since the skewers are served whole and can be dressed with extra lemon or parsley.
02 -
  • Don't skip the marinade—it's not just flavor, it's what keeps the beef from drying out under the high heat of the grill.
  • The real secret is leaving the meat undisturbed on the grill for the first minute or two. That's how you get those caramelized edges that taste incredible.
  • If your peppers and onions finish cooking before the beef is done, move them to the cooler side of the grill to warm through without charring further.
03 -
  • Room temperature beef cooks more evenly than cold beef straight from the fridge—pull it out 15 minutes before grilling.
  • Metal skewers conduct heat, so the beef closest to them cooks slightly faster; rotate them gently every minute or two for even doneness.
  • The vegetables finish around the same time as medium beef, but if you prefer yours more charred, push them toward hotter parts of the grill while resting the meat in a cooler zone.

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