Beef Kebabs with Peppers (Printable)

Marinated beef skewers grilled with bell peppers, mushrooms, and red onion for a vibrant dish.

# What You Need:

→ Marinade

01 - 3 tablespoons olive oil
02 - 2 tablespoons gluten-free soy sauce
03 - 1 tablespoon red wine vinegar
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon freshly 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 large bell peppers (red and yellow), cut into 1-inch pieces
10 - 9 ounces button mushrooms, cleaned and stems trimmed
11 - 1 large red onion, cut into chunks
12 - 2 tablespoons olive oil
13 - Salt and pepper, to taste

# How-To:

01 - Whisk all marinade ingredients in a bowl. Add beef cubes, toss to coat thoroughly, cover, and refrigerate for at least 1 hour up to 8 hours.
02 - Preheat the grill or broiler to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
03 - In a large bowl, toss bell peppers, mushrooms, and red onion with 2 tablespoons olive oil, salt, and pepper evenly.
04 - Thread beef cubes, bell peppers, mushrooms, and onion alternately onto skewers, distributing ingredients evenly to ensure balanced cooking.
05 - Place skewers on the grill and cook for 10 to 15 minutes, turning occasionally until beef reaches desired doneness and vegetables become lightly charred and tender.
06 - Allow the kebabs to rest for 2 minutes off heat before serving hot for optimal juiciness and flavor.

# Expert Tips:

01 -
  • The meat marinates while you do other things, then everything comes together in fifteen minutes of actual cooking.
  • Charred peppers and mushrooms against juicy beef is the kind of flavor combination that makes people ask for seconds before they've finished their first bite.
  • It's the rare dish that looks impressive without being fussy—perfect for when you want to impress someone without stressing.
02 -
  • Don't flip constantly—the meat needs uninterrupted contact with the heat to develop that flavorful crust that makes grilling worth the effort.
  • If your grill has hot and cool zones, use them; move the kebabs away from direct flame if they're browning too fast and the inside isn't cooked through yet.
  • Test doneness by pressing the meat: soft is rare, slight resistance is medium-rare, and firm is well-done; go one stage less than you think because it keeps cooking while resting.
03 -
  • Soak wooden skewers fully submerged, not just a quick rinse—they need that water to resist charring.
  • Brush the grill grates with an oiled rag right before cooking so nothing sticks, and the meat releases cleanly with those beautiful grill marks.
  • Don't move the kebabs around constantly; let them sit and develop color, which takes the guesswork out of knowing when they're done.

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