Beef Kebabs Peppers Onions (Printable Version)

Tender marinated beef skewers grilled alongside vibrant bell peppers and onions for a savory meal.

# What You Need:

→ Marinade

01 - 1/4 cup olive oil
02 - 2 tablespoons soy sauce (gluten-free if needed)
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon black pepper
07 - 1/2 teaspoon salt

→ Kebabs

08 - 1 1/2 pounds beef sirloin, cut into 1 1/2-inch cubes
09 - 2 bell peppers (red, yellow, or green), cut into 1 1/2-inch pieces
10 - 1 large red onion, cut into 1 1/2-inch pieces
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/2 teaspoon black pepper

# How To Make It:

01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt until well combined.
02 - Add beef cubes to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - In a separate bowl, toss bell pepper and onion pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
05 - Thread beef, peppers, and onions alternately onto skewers, beginning and ending with a piece of beef for secure placement and even cooking.
06 - Place skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally, until beef reaches desired doneness and vegetables are charred and tender.
07 - Remove kebabs from grill and let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

# Expert Suggestions:

01 -
  • The marinade keeps every bite impossibly tender and juicy
  • These come together fast but taste like they took all day
  • Everything cooks on one skewer, so minimal cleanup
02 -
  • Wooden skewers need a 30-minute soak in water or they'll burn on the grill
  • Cut everything the same size so nothing finishes cooking before the rest
  • Don't marinate longer than eight hours or the texture gets weird
03 -
  • Press the ingredients lightly together when threading so nothing spins around
  • Use two skewers parallel for each kebab if things keep spinning
  • The beef keeps cooking for a couple minutes after you pull it off

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