Beef Kebabs Bell Peppers (Print version)

Tender beef cubes charred with vibrant bell peppers and red onion for a delicious and colorful meal.

# 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

# Directions:

01 - Combine olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt in a large bowl and whisk until blended.
02 - Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour or up to overnight to develop flavor.
03 - Heat grill to medium-high heat, approximately 400°F (200°C).
04 - Thread beef, bell peppers, and red onion alternately onto skewers, leaving small gaps between pieces for even cooking.
05 - Cook kebabs for 10 to 12 minutes, turning every 2 to 3 minutes, until beef reaches desired doneness and vegetables are tender with light charring.
06 - Remove kebabs from grill and let rest for 5 minutes before serving hot.

# Expert advice:

01 -
  • The beef soaks up so much flavor from that simple marinade that even the quiet moments between bites taste good.
  • Everything cooks in the time it takes to pour a drink and settle in, making dinner feel effortless.
  • The charred edges on the peppers and onions create this sweet, slightly bitter contrast that keeps you reaching for another skewer.
02 -
  • Don't skip the marinating step, even if you only have 30 minutes; the difference between marinated and unmarinated beef is stark and worth the wait.
  • Cut your vegetables to roughly the same size as the beef cubes so everything cooks at the same pace and nothing ends up raw or overdone.
  • If wooden skewers start to splinter or char too much, that's a sign to soak them longer next time, at least 30 minutes in water before assembly.
03 -
  • Pat the beef dry with paper towels before threading it onto skewers; it helps the exterior brown instead of steam.
  • Don't move the kebabs constantly; let them sit on the grate for 2 to 3 minutes between turns so they develop that deep, caramelized crust that tastes like summer.

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