Beef Kebabs Bell Peppers (Printable Version)
Tender marinated beef skewers grilled alongside colorful bell peppers and onions, perfect for a crowd.
# What You'll Need:
→ Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce (gluten-free if needed)
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
→ Kebabs
08 - 1.3 pounds beef sirloin or rump steak, cut into 1-inch cubes
09 - 2 medium bell peppers (red and yellow), cut into 1-inch pieces
10 - 1 large red onion, cut into 1-inch chunks
11 - 1 tablespoon olive oil
12 - Salt and pepper to taste
# How To Make It:
01 - Whisk together olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt in a mixing bowl until thoroughly combined.
02 - Add beef cubes to the marinade, toss to coat completely, cover the bowl, and refrigerate for at least 1 hour or up to 4 hours for optimal flavor penetration.
03 - If using wooden skewers, submerge them in water for at least 30 minutes prior to grilling to prevent burning during cooking.
04 - Thread marinated beef, bell pepper pieces, and onion chunks alternately onto skewers, ensuring even distribution of ingredients.
05 - Lightly brush assembled kebabs with olive oil and season generously with salt and freshly ground black pepper.
06 - Heat grill or grill pan to medium-high temperature, approximately 400-450°F, ensuring proper preheating for optimal searing.
07 - Place kebabs on the preheated grill and cook for 10-15 minutes, rotating every 3-4 minutes, until beef reaches desired doneness and vegetables show slight charring.
08 - Remove kebabs from heat and let rest for 5 minutes to allow juices to redistribute throughout the meat before serving.
# Expert Advice:
01 -
- The marinade transforms even budget cuts into impossibly tender bites
- Grilling brings out this sweetness in peppers you cannot get any other way
- Everything happens on skewers so cleanup is basically nonexistent
02 -
- Over-marinating beyond four hours can make the texture weirdly mushy, so stick to the window
- Cutting everything the same size is the difference between evenly cooked kebabs and frustration
- Metal skewers cook the food from the inside out, which can help with thicker meat pieces
03 -
- Leave space between pieces on the skewer so heat can circulate and cook everything evenly
- Cherry tomatoes between the meat and vegetables keep everything moist and add bursts of sweetness