Beef Kebabs Bell Peppers Onion (Print Version)

Juicy marinated beef cubes grilled alongside sweet bell peppers and red onion for a colorful meal.

# What You'll 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

# Step-by-Step Guide:

01 - In a large mixing bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt.
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 the 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 for even cooking.
05 - Cook the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until the beef reaches desired doneness and vegetables are tender with slight charring.
06 - Remove kebabs from grill and let rest for 5 minutes before serving hot.

# Expert Suggestions:

01 -
  • The marinade is salty and garlicky enough to make even budget beef taste restaurant-worthy without requiring expensive cuts.
  • Grilling straight through means everything finishes at the same time, so you're not standing there wondering if the peppers are done yet.
  • It's one of those dishes that looks impressive but honestly takes less thought than cooking pasta.
02 -
  • If you skip marinating and go straight to grilling, the beef will taste like beef but not like *this*—the marinade is doing the heavy lifting that makes people ask for seconds.
  • Leaving gaps between pieces on the skewer isn't fussiness; it's the difference between grilled kebabs and steamed kebabs.
  • The odd piece of onion that burns a little bit? That's not a mistake, that's caramelization, and it's delicious.
03 -
  • Beef temperature and doneness are personal—5–6 minutes per side gives you a nice medium-rare, but go shorter for rare or longer for well-done if that's your preference.
  • Pat your beef dry before skewering; any excess moisture on the surface will steam instead of sear, and you want that crust.

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