Beef Kebabs Bell Peppers (Printable Version)
Tender marinated beef with grilled bell peppers and onions, ideal for a flavorful summer meal.
# What You'll Need:
→ Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon 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
# How to Make It:
01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic, oregano, black pepper, and salt until thoroughly combined.
02 - Add beef cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - Thread beef, bell peppers, and onion pieces alternately onto skewers, distributing ingredients evenly among all 8 skewers.
05 - Grill kebabs for 12 to 15 minutes, turning every 3 to 4 minutes, until beef reaches desired doneness and vegetables are tender with light charring.
06 - Remove from grill and let rest for 5 minutes before serving hot.
# Expert Insights:
01 -
- The marinade does double duty, tenderizing the beef while infusing it with tangy, herbaceous flavor
- Everything cooks on one skewer, meaning less cleanup and more time with your people
02 -
- Soaking wooden skewers for 30 minutes prevents them from burning on the grill
- Cutting everything the same size is the secret to nothing being undercooked or overcooked
03 -
- Medium-rare to medium is ideal for sirloin—anything more and it starts to toughen
- Pat the beef dry before threading if it is too wet from the marinade, or it will steam instead of sear