Beef Kebabs with Peppers and Onions (Printable)
Tender marinated beef grilled with colorful peppers and onions for a classic barbecue favorite.
# What You Need:
→ For the 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
→ For the 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
# Steps:
01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt until well combined. Add beef cubes and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for deeper flavor penetration.
02 - Preheat grill to medium-high heat, approximately 400°F.
03 - 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.
04 - Thread beef cubes, pepper pieces, and onion pieces alternately onto metal or pre-soaked wooden skewers, beginning and ending with a piece of beef for even cooking.
05 - 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. For medium-rare beef, grill approximately 10 minutes.
06 - Remove skewers from grill and let rest for 5 minutes before serving to allow juices to redistribute. Serve with rice, flatbread, or fresh green salad.
# Expert Advice:
01 -
- The marinade works its way deep into the beef, making every bite impossibly tender and flavorful
- These come together faster than you think, perfect for those weeknight nights when you want something special without the fuss
02 -
- Soak wooden skewers for 30 minutes before threading, or they'll burn faster than you can say 'dinner's ready'
- Cutting everything to the same size is not just about looks—it ensures your beef and vegetables finish cooking at the same time
03 -
- Leave a tiny bit of space between pieces on the skewer so heat can circulate and cook everything evenly
- Room temperature beef grills more evenly, so take it out of the fridge about 20 minutes before cooking