Beef Kebabs Bell Peppers (Printable Version)

Grilled beef cubes paired with sweet bell peppers and red onion for a vibrant meal.

# What You'll Need:

→ Beef

01 - 1.5 lbs sirloin steak, cut into 1.5-inch cubes

→ Marinade

02 - 1/4 cup olive oil
03 - 2 tbsp soy sauce (gluten-free if needed)
04 - 1 tbsp lemon juice
05 - 2 cloves garlic, minced
06 - 1 tsp dried oregano
07 - 1/2 tsp ground black pepper
08 - 1/2 tsp salt

→ Vegetables

09 - 2 medium mixed-color bell peppers, cut into 1.5-inch pieces
10 - 1 large red onion, cut into 1.5-inch wedges

→ For Grilling

11 - Metal or soaked wooden skewers

# How to Make It:

01 - In a large bowl, whisk olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt until well combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - Heat grill to medium-high, approximately 400°F (200°C), ensuring it is clean and oiled to prevent sticking.
04 - Thread beef, bell peppers, and red onion alternately onto skewers, spacing pieces slightly to allow even heat circulation.
05 - Place skewers on the grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes, until beef reaches desired doneness and vegetables are tender with slight charring.
06 - Remove skewers from grill, let rest for 5 minutes to redistribute juices, then serve immediately while hot.

# Expert Insights:

01 -
  • The beef stays juicy because the marinade does half the work before the grill even gets involved.
  • Watching the peppers and onions caramelize while the beef cooks gives you that showstopping moment when you pull them off the grill.
  • Everything cooks in under fifteen minutes once you start grilling, making this feel fancy without demanding your whole afternoon.
02 -
  • Unsoaked wooden skewers will catch fire and ruin your dinner—soak them for at least thirty minutes, no shortcuts.
  • Turning the skewers regularly is not optional; it's what prevents burnt outsides and raw insides.
  • The grill needs to be properly heated before anything touches it, or you'll lose that sear that makes everything taste better.
03 -
  • Cut your beef and vegetables to the same size so everything cooks in the same time and nobody ends up with a raw surprise.
  • A properly preheated grill and regular turning are what separate great kebabs from disappointing ones.
  • Let the meat rest for five minutes after grilling—it sounds small, but it keeps the beef from drying out on the plate.

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