Beef Kebabs Bell Peppers (Printable version)

Grilled beef skewers with bell peppers and red onion, blending smoky and savory flavors for a vibrant meal.

# List of ingredients:

→ 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 - ½ tsp black pepper

→ To Serve

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

# Directions:

01 - Whisk olive oil, lemon juice, oregano, smoked paprika, minced garlic, salt, and black pepper in a large bowl.
02 - Add beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor.
03 - Heat the grill or grill pan to medium-high. Soak wooden skewers in water for 20 minutes to prevent burning if using them.
04 - Thread beef, bell pepper pieces, and red onion wedges alternately onto skewers.
05 - Cook the skewers for 10 to 12 minutes, turning occasionally until beef reaches desired doneness and vegetables are lightly charred.
06 - Transfer to a platter, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • They're ready in under 30 minutes, making them perfect for weeknight cravings without the takeout.
  • The smoky paprika and fresh lemon create a depth of flavor that tastes like you've been cooking all day.
  • Grilling vegetables alongside the meat means less cleanup and everything finishes at the same time.
02 -
  • Don't skip the soaking step for wooden skewers—I learned this the hard way when the ends caught fire and made the kitchen smell like burnt wood instead of grilled dinner.
  • The marinade time is not optional; even 15 minutes makes a noticeable difference in tenderness and flavor, and longer is always better if you have the time.
03 -
  • Cut your vegetables slightly larger than you think—they shrink a little on the grill, and if they're too small, they'll fall apart or become too charred before the beef finishes.
  • Let your beef rest for a minute after removing it from the grill; this keeps the juices inside the meat where they belong instead of running onto your plate.

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