Beef Kebabs Bell Peppers Red Onion (Print Version)
Tender beef cubes grilled alongside sweet bell peppers and red onion for a vibrant, tasty dish.
# What You 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 required)
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 bell peppers (mixed colors), cut into 1.5-inch pieces
10 - 1 large red onion, cut into 1.5-inch wedges
→ Grilling
11 - Metal or soaked wooden skewers
# Directions:
01 - Whisk olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt in a large bowl to create the marinade.
02 - Add beef cubes to the marinade, toss to ensure even coating, cover, and refrigerate for at least 1 hour, or longer for enhanced flavor.
03 - Heat grill to medium-high, approximately 400°F (200°C), preparing for cooking.
04 - Alternate threading beef, bell peppers, and red onion onto skewers, spacing pieces slightly to promote even cooking.
05 - Cook kebabs on the preheated grill for 10 to 12 minutes, turning every 2 to 3 minutes until beef is cooked to preference and vegetables are tender with slight charring.
06 - Remove kebabs from grill, allow to rest for 5 minutes, then serve hot.
# Expert Tips:
01 -
- The beef stays impossibly tender because the marinade does the work while you're doing something else.
- Those charred edges on the peppers and onions taste almost caramelized, nothing like raw vegetables.
- You can have dinner on the table in under two hours from empty kitchen to plates on the porch.
02 -
- The beef will look a little raw in the center even when it's done medium-rare, so trust a meat thermometer over your eyes if you're unsure—165°F is medium, 160°F is medium-rare.
- Don't skip the marinating time, or at least don't skip it often; that's where the tenderness and flavor come from, not from cooking technique.
03 -
- Pat the beef dry before marinating so it browns better on the grill instead of steaming.
- If you're using wooden skewers, soak them for at least 30 minutes so they char slowly instead of catching fire.