Beef Kebabs with Peppers (Printable)
Grilled beef cubes paired with vibrant bell peppers and onions for a flavorful meal.
# What You Need:
→ Beef & Marinade
01 - 1.3 lbs beef sirloin or rump, cut into 1-inch cubes
02 - 3 tbsp olive oil
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 1 tbsp lemon juice
05 - 2 cloves garlic, minced
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp salt
→ Vegetables
10 - 2 large bell peppers (red, yellow, or green), cut into 1-inch pieces
11 - 1 large red onion, cut into 1-inch wedges
→ To Assemble
12 - Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
# Steps:
01 - Whisk together olive oil, soy sauce, lemon juice, garlic, smoked paprika, cumin, pepper, and salt in a bowl. Add beef cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for maximum flavor and tenderness.
02 - Preheat grill or grill pan to medium-high heat, approximately 400°F.
03 - Thread beef cubes, bell pepper pieces, and onion wedges alternately onto skewers, leaving a small space between each piece to ensure even cooking.
04 - Place skewers on the preheated grill and cook for 10 to 15 minutes, turning every 3 to 4 minutes, until beef is browned and reaches desired doneness and vegetables are tender-crisp.
05 - Remove skewers from grill and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The marinade does double duty tenderizing the beef while infusing every bite with smoky depth that feels professional but takes minutes
- Everything cooks on single sticks so cleanup practically happens itself and you look like a grilling rockstar
02 -
- Overcrowding skewers is the number one mistake, leave breathing room between every piece or the meat steams instead of searing
- Room temperature beef grills more evenly than cold from the fridge, let it sit out 20 minutes before cooking
03 -
- Spray your grill grates with oil before heating to prevent sticking, the sugar in the marinade loves to grab onto metal
- Cut onions and peppers into similarly sized pieces so everything finishes at the same time