Beef Kebabs Bell Peppers (Printable Version)

Tender marinated beef cubes grilled with colorful bell peppers and red onion for a smoky finish.

# What You'll Need:

→ Marinade

01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon salt

→ Kebabs

08 - 1.25 pounds beef sirloin or ribeye, cut into 1.5-inch cubes
09 - 2 large bell peppers (red and yellow), cut into 1.5-inch pieces
10 - 1 large red onion, peeled and cut into wedges
11 - 2 tablespoons olive oil
12 - Salt and pepper to taste
13 - Wooden or metal skewers

# How to Make It:

01 - Whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt in a medium bowl until fully combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 1 hour or up to 8 hours for enhanced flavor.
03 - If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning during cooking.
04 - Preheat grill or grill pan to medium-high heat, approximately 375-400°F, ensuring even cooking surface temperature.
05 - Thread marinated beef cubes, bell pepper pieces, and red onion wedges alternately onto skewers, leaving small space between pieces for even heat circulation.
06 - Brush assembled kebabs lightly with 2 tablespoons olive oil and season generously with salt and pepper on all sides.
07 - Grill kebabs for 10-12 minutes, turning every 3-4 minutes, until beef reaches desired doneness (130-135°F for medium-rare, 140-145°F for medium) and vegetables show light charring.
08 - Remove kebabs from grill and let rest for 2-3 minutes on a clean plate to allow juices to redistribute, then serve immediately.

# Expert Insights:

01 -
  • The marinade transforms ordinary beef into something extraordinary with minimal effort
  • Everything cooks on skewers so cleanup is practically nonexistent
  • The combination of charred vegetables and tender beef hits every craving
02 -
  • Cutting everything into uniform sizes is the difference between perfectly cooked kebabs and some pieces being raw while others are burnt
  • Do not skip the resting time or all those juices will end up on your plate instead of in the meat
  • Medium high heat is your sweet spot, too hot and the outside will burn before the inside cooks through
03 -
  • Leave a tiny bit of space between each piece on the skewer so the heat can circulate and cook everything evenly
  • Make a double batch of the marinade and use half to brush on during the last minute of grilling for extra flavor

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