Beef Kebabs Peppers Onions (Print version)

Tender beef cubes grilled with vibrant peppers and onions for a flavorful, satisfying meal.

# Ingredient List:

→ Marinade

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

→ Kebabs

08 - 1.3 lbs beef sirloin or ribeye, cut into 1-inch cubes
09 - 1 large red bell pepper, cut into chunks
10 - 1 large yellow bell pepper, cut into chunks
11 - 1 large green bell pepper, cut into chunks
12 - 1 large red onion, cut into wedges
13 - 8 metal or soaked wooden skewers

# How To Make It:

01 - Combine olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt in a large bowl. Whisk until well blended.
02 - Add beef cubes to the marinade. Toss to coat evenly, cover, and refrigerate for at least 1 hour, up to 8 hours for enhanced flavor.
03 - Heat the grill to medium-high, approximately 400°F.
04 - Thread marinated beef, red, yellow, and green bell peppers, and red onion wedges alternately onto skewers, dividing ingredients evenly.
05 - Place skewers on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes, until beef is charred outside and cooked to preferred doneness.
06 - Remove kebabs from grill and let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The beef stays impossibly tender because the marinade does the heavy lifting while you do literally nothing.
  • Those charred edges and juicy centers happen every single time, no guesswork required.
  • It's elegant enough for guests but honestly takes less effort than ordering takeout.
02 -
  • Uneven cutting is the silent killer, so spend an extra minute making sure your beef cubes and pepper chunks are roughly the same size.
  • The marinade is doing the tenderizing, not just flavoring, so don't skip that hour in the refrigerator even if you're in a rush.
  • If your grill flares up, move the skewers to a cooler spot for a minute rather than trying to power through, because charred is good but burnt is regrettable.
03 -
  • Cut your beef into uniform 1-inch cubes and you'll never have the frustration of some pieces overcooked while others are still rare.
  • Always soak wooden skewers for at least 30 minutes, because there's nothing worse than skewers catching fire in the middle of grilling and ruining your whole evening.

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