Beef Kebabs Bell Peppers (Printable)
Marinated beef paired with colorful bell peppers and red onion creates a flavorful grilled 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 needed)
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
→ For Grilling
11 - Metal or soaked wooden skewers
# How To Make It:
01 - In a large bowl, combine olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt; whisk thoroughly.
02 - Add beef cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour or overnight for enhanced flavor.
03 - Heat grill to medium-high, approximately 400°F (200°C).
04 - Thread beef, bell peppers, and red onion alternately onto skewers, leaving small gaps between pieces to ensure even cooking.
05 - Cook skewers on the grill for 10 to 12 minutes, turning every 2 to 3 minutes, until beef reaches desired doneness and vegetables are tender with slight char.
06 - Remove kebabs from grill, allow to rest for 5 minutes, then serve hot.
# Expert Suggestions:
01 -
- The beef gets impossibly tender from that garlicky, lemony marinade while staying juicy when grilled hot and fast.
- Bell peppers and onions caramelize at the edges, turning sweet and slightly smoky without falling apart.
- You can have dinner on the table in just over an hour, including marinating time, which feels like cheating on a weeknight.
02 -
- Don't skip the resting step, even though it feels like nothing—those five minutes let the juices redistribute and the difference is real and worth the wait.
- If your grill isn't hot enough when you start, the meat will release its moisture and steam instead of searing, so crank it up and let it sit for a solid five minutes before you put anything on it.
03 -
- Use metal skewers instead of wooden ones—they conduct heat more evenly and you never have to worry about them catching fire or splintering into your food.
- If you're marinating overnight, pull the beef out of the fridge twenty minutes before grilling so it cooks through evenly instead of being cold in the center while the outside browns.