Beef Kebabs Bell Peppers Onions (Printable)
Marinated beef skewers grilled with colorful bell peppers and onions for a vibrant, tasty dish.
# What You'll Need:
→ Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce (use gluten-free if needed)
03 - 1 tablespoon fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
→ Kebabs
08 - 1.5 pounds beef sirloin or ribeye, cut into 1.5-inch cubes
09 - 2 large bell peppers (red, yellow, or green), cut into 1.5-inch pieces
10 - 1 large red onion, cut into 1.5-inch pieces
11 - 2 tablespoons olive oil, for brushing
12 - Wooden or metal skewers
# Directions:
01 - Whisk together olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt in a large bowl until fully combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 1 hour or up to 8 hours for deeper flavor development.
03 - If using wooden skewers, submerge in water for 30 minutes to prevent scorching on the grill.
04 - Thread beef, bell peppers, and onion pieces alternately onto skewers, distributing evenly.
05 - Preheat grill to medium-high heat, approximately 400°F.
06 - Lightly brush assembled skewers with olive oil to promote even browning.
07 - Grill for 12 to 15 minutes, turning every 3 to 4 minutes, until beef reaches desired doneness and vegetables are tender with light charring.
08 - Remove from grill and rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The marinade does the heavy lifting while you do literally anything else, even forget about it entirely.
- Vegetables that actually taste like something because they soaked up beef drippings over open flame.
02 -
- Cutting beef and vegetables the same size is not picky, it is the difference between raw onion and overcooked meat.
- Brushing with oil before grilling prevents sticking more than any amount of marinade promise.
03 -
- Save a spoonful of marinade before it touches raw meat, then boil it for thirty seconds to use as a finishing sauce.
- Thread a single onion piece at each end of the skewer to keep everything from sliding off into the fire.