Beef Kebabs Bell Peppers (Print version)
Marinated beef skewers grilled with colorful bell peppers and onions for a savory meal.
# 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
# Method:
01 - Whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt in a bowl until well combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover the bowl, and refrigerate for at least 1 hour, up to 4 hours for optimal flavor infusion.
03 - If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning during cooking.
04 - Thread marinated beef cubes, bell pepper pieces, and onion chunks onto skewers in an alternating pattern, distributing ingredients evenly.
05 - Lightly brush assembled kebabs with olive oil and season with additional salt and pepper to taste.
06 - Preheat grill or grill pan over medium-high heat until hot, approximately 5 minutes.
07 - Place kebabs on the hot grill and cook for 10 to 15 minutes, turning every 3 to 4 minutes, until beef reaches desired doneness and vegetables are slightly charred and tender.
08 - Transfer cooked kebabs to a serving platter and let rest for 5 minutes before serving to allow juices to redistribute.
# Expert advice:
01 -
- The marinade does all the heavy lifting while you relax
- Everything cooks on one skewer for minimal cleanup
- Perfect for feeding a crowd without standing at the stove
02 -
- Cutting everything the same size is the difference between perfect kebabs and burnt raw disaster
- Do not crowd the grill or the vegetables will steam instead of getting that gorgeous char
- Medium-rare beef keeps getting better as it rests, so take it off slightly early
03 -
- Leave a tiny bit of space between pieces on the skewer so heat circulates evenly
- Chef's kiss happens when you squeeze fresh lemon over the kebabs right before serving