Beef Kebabs Bell Peppers Onion (Printable)

Savory grilled beef cubes skewered with fresh bell peppers and red onions for a smoky, satisfying meal.

# What You’ll Need:

→ For the Kebabs

01 - 1.1 lbs beef sirloin, cut into 1-inch cubes
02 - 2 medium bell peppers (red, yellow, or green), cut into 1-inch pieces
03 - 1 large red onion, cut into 1-inch wedges
04 - 2 tbsp olive oil
05 - 2 tsp lemon juice
06 - 1 tsp dried oregano
07 - 1 tsp smoked paprika
08 - 2 garlic cloves, minced
09 - 1 tsp salt
10 - 1/2 tsp black pepper

→ To Serve

11 - Lemon wedges
12 - Fresh parsley, chopped (optional)

# How to Prepare:

01 - In a large bowl, whisk together olive oil, lemon juice, dried oregano, smoked paprika, minced garlic, salt, and black pepper.
02 - Add the beef cubes to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
03 - Preheat a grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Thread the marinated beef, bell pepper pieces, and red onion wedges alternately onto the skewers.
05 - Grill the kebabs for 10 to 12 minutes, turning occasionally, until the beef is cooked to desired doneness and vegetables are lightly charred.
06 - Transfer to a serving platter. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The beef gets impossibly tender when you nail the grill temperature, and everyone always asks for your secret.
  • Those charred edges on the peppers and onions taste like caramelized candy—sweet, smoky, and nothing like raw vegetables.
  • You can have this on the table in under an hour, which means weeknight dinner just got way more exciting.
  • It feels fancy enough for guests but simple enough that you won't stress while cooking.
02 -
  • Cut everything to the exact same size or you'll end up with raw beef next to overcooked peppers—uniformity is everything on the grill.
  • Don't skip the rest period after grilling; it feels like you're waiting forever, but it's the difference between juicy meat and disappointing dryness.
  • Metal skewers conduct heat like crazy and will burn your fingers—always use tongs, and warn your guests if they reach for a skewer straight off the grill.
03 -
  • Double-skewer each kebab with two parallel skewers instead of one—the meat won't spin and won't cook unevenly, and it's much easier to turn.
  • If you're grilling for a crowd, marinate everything in a large zip-lock bag the night before so you're not scrambling with prep on the day of.
  • Brush the grill grates with a cut lemon before heating—it cleans them and seasons the surface at the same time.

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