Juicy Marinated Beef Kebabs (Printable Version)

Tender marinated beef grilled with colorful vegetables, delivering bold flavors and a perfect balance of textures.

# What You'll Need:

→ Beef & Marinade

01 - 1.3 lb beef sirloin, cut into 1-inch cubes
02 - 3 tbsp olive oil
03 - 2 tbsp soy sauce (gluten-free if needed)
04 - 2 tbsp lemon juice
05 - 2 garlic cloves, minced
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - ½ tsp black pepper
09 - 1 tsp salt

→ Vegetables

10 - 1 large red bell pepper, cut into 1-inch pieces
11 - 1 large yellow bell pepper, cut into 1-inch pieces
12 - 1 red onion, cut into wedges
13 - 7 oz button mushrooms, whole or halved if large

# Directions:

01 - In a large mixing bowl, combine olive oil, soy sauce, lemon juice, minced garlic, ground cumin, smoked paprika, black pepper, and salt. Add beef cubes and toss thoroughly to coat. Cover and refrigerate for at least 1 hour.
02 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
03 - Thread marinated beef, red and yellow bell peppers, red onion wedges, and button mushrooms alternately onto skewers.
04 - Preheat grill or grill pan over medium-high heat to ensure proper cooking temperature.
05 - Grill kebabs for 10 to 12 minutes, turning occasionally, until beef is browned and cooked to desired doneness and vegetables are tender.
06 - Remove kebabs from grill and let rest for 2 to 3 minutes to allow juices to redistribute.

# Expert Advice:

01 -
  • The marinade does most of the heavy lifting, infusing beef with deep, savory flavors while you're busy with other things
  • These come together in under 15 minutes on the grill, making them perfect for weeknight dinners or last-minute entertaining
  • You get restaurant-quality results at home, and everyone always asks for your secret
02 -
  • Don't skip the soaking step for wooden skewers—I learned this the hard way when my skewers caught fire and nearly ruined dinner
  • The marinade time is not optional; at least one hour makes a noticeable difference in tenderness and flavor, and eight hours transforms the beef
03 -
  • Let your meat come to room temperature for 30 minutes before grilling—cold beef takes longer to cook and won't get that beautiful crust
  • If you're worried about your kebabs falling apart, thread a flat metal skewer alongside a round one through the same pieces—this keeps everything stable and prevents rotation

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