Beef Kebabs with Peppers Onions (Printable version)

Juicy marinated beef skewers grilled with colorful vegetables for a classic barbecue favorite.

# Ingredient list:

→ 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

# Directions:

01 - In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt until well combined.
02 - Add beef cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat, approximately 400°F.
04 - 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.
05 - Thread beef, peppers, and onions alternately onto skewers, beginning and ending with a piece of beef for even cooking.
06 - Grill kebabs for 10 to 12 minutes, turning occasionally, until beef reaches desired doneness and vegetables are charred and tender.
07 - Remove from grill and let kebabs rest for 5 minutes before serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The marinade does double duty, tenderizing the beef while building layers of flavor
  • Everything happens on skewers, making prep feel like an assembly line you can actually enjoy
  • Leftovers (if they exist) make incredible next-day lunch bowls
02 -
  • Uniform cutting is nonnegotiable—uneven pieces mean some meat overcooks while other parts stay raw
  • Soak wooden skewers for 30 minutes or they'll burn before the food is done
  • Crowding the grill lowers the temperature and creates steam instead of that desirable char
03 -
  • Leave a tiny bit of space between pieces on skewers so heat circulates and everything cooks properly
  • Invest in metal skewers—they conduct heat into the center of the meat and never burn
  • Let guests assemble their own perfect bites from the components

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