Beef Kebabs with Peppers (Printable)

Marinated beef skewers grilled with colorful peppers and earthy mushrooms for a crowd-pleasing main dish.

# What You Need:

→ Marinade

01 - 3 tablespoons olive oil
02 - 2 tablespoons soy sauce (gluten-free if needed)
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 Make:

01 - In a bowl, whisk together olive oil, soy sauce, red wine vinegar, minced garlic, oregano, black pepper, and salt. Add beef cubes, toss thoroughly to coat, cover, and refrigerate for at least 1 hour, up to 8 hours.
02 - Preheat 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 until evenly coated.
04 - Thread marinated beef, bell peppers, mushrooms, and red onion alternately onto skewers, distributing ingredients evenly.
05 - Grill skewers for 10 to 15 minutes, turning occasionally, until beef reaches desired doneness and vegetables are tender with slight charring.
06 - Allow skewers to rest for 2 minutes off heat before serving hot.

# Expert Tips:

01 -
  • You'll actually taste the difference between a rushed marinade and one that's had time to work its magic into the meat.
  • The vegetables cook right alongside the beef, so everything hits the plate at the same moment, still warm and tender.
  • It's one of those dishes that feels special enough for company but easy enough to pull together on a random weeknight.
02 -
  • The marinade truly matters; I've made these without it and they were good, but with it they're genuinely tender and flavorful in a way that feels intentional.
  • Don't skip soaking wooden skewers, and don't assume ten minutes is enough; the water protects them from charring into uselessness before the food is cooked.
  • Turn your kebabs every few minutes instead of leaving them static; this prevents one side from burning while the other side stays cool.
03 -
  • Soak wooden skewers for at least thirty minutes, and if you have time, even an hour; there's nothing worse than watching your carefully assembled kebabs slide into the coals because the skewer burned through.
  • Let your beef rest for two minutes after grilling so the juices don't run all over the plate the second you bite into it.

Go Back