Beef Kebabs Bell Peppers (Printable Version)
Juicy marinated beef grilled alongside vibrant bell peppers and onions for a delicious main course.
# Ingredient List:
→ Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce
03 - 1 tablespoon lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt
→ Kebabs
08 - 1.3 pounds beef sirloin or rump steak, cut into 1-inch cubes
09 - 2 medium bell peppers (red and yellow), cut into 1-inch pieces
10 - 1 large red onion, cut into 1-inch chunks
11 - 1 tablespoon olive oil
12 - Salt and pepper to taste
# Directions:
01 - Whisk together olive oil, soy sauce, lemon juice, minced garlic, dried oregano, black pepper, and salt in a bowl until fully combined.
02 - Add beef cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 1 hour, up to 4 hours for maximum flavor absorption.
03 - If using wooden skewers, soak in water for 30 minutes prior to threading to prevent scorching during grilling.
04 - Thread marinated beef cubes, bell pepper pieces, and onion chunks alternately onto skewers, distributing ingredients evenly.
05 - Brush assembled kebabs lightly with olive oil and season with additional salt and pepper to taste.
06 - Preheat grill or grill pan to medium-high heat, approximately 375-400°F.
07 - Place kebabs on preheated grill and cook for 10-15 minutes, rotating every 3-4 minutes, until beef reaches desired doneness and vegetables show slight charring with tender texture.
08 - Remove from heat and let kebabs rest for 5 minutes to allow juices to redistribute throughout the meat.
# Expert Tips:
01 -
- The marinade works magic in just one hour, transforming economical cuts into restaurant-quality beef
- Everything happens on skewers, meaning minimal cleanup and maximum flavor concentration
02 -
- Cutting everything into uniform sizes is the single most important step for even cooking
- Do not skip the resting period, or you will lose all those precious juices the moment you cut into the meat
03 -
- Thread similar ingredients on separate skewers if you prefer your vegetables more tender than your beef
- The extra minute to oil your grates before starting prevents frustrating sticking