Beef Kebabs with Peppers Mushrooms (Printable Version)

Juicy marinated beef combined with colorful peppers and mushrooms, grilled to tender perfection and full flavor.

# What You'll Need:

→ Marinade

01 - 3 tbsp olive oil
02 - 2 tbsp gluten-free soy sauce
03 - 1 tbsp red wine vinegar
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp salt

→ Kebabs

08 - 1.3 lb 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 oz button mushrooms, cleaned and stems trimmed
11 - 1 large red onion, cut into chunks
12 - 2 tbsp olive oil
13 - Salt and pepper, to taste

# Directions:

01 - Combine all marinade ingredients in a bowl. Add beef cubes and toss to coat thoroughly. Cover and refrigerate for a minimum of 1 hour, up to 8 hours for enhanced flavor.
02 - Heat grill or broiler to medium-high. Soak wooden skewers in water for 30 minutes if using to prevent burning.
03 - Toss bell peppers, mushrooms, and red onion with 2 tablespoons olive oil, salt, and pepper in a large bowl.
04 - Alternately thread marinated beef, bell peppers, mushrooms, and red onion onto skewers, ensuring even distribution.
05 - Cook kebabs on the grill for 10 to 15 minutes, turning occasionally, until beef reaches desired doneness and vegetables are tender and lightly charred.
06 - Allow kebabs to rest for 2 minutes before serving hot.

# Expert Advice:

01 -
  • The marinade seeps into the beef creating tenderness that feels indulgent for something so easy to make.
  • Those charred mushrooms get crispy on the outside and stay buttery inside—I catch myself eating them straight off the skewer before anyone else gets a chance.
  • It's genuinely gluten-free if you swap the soy sauce, making it the rare dish where nobody at the table feels left out.
02 -
  • Marinating makes all the difference in tenderness, but the beef won't improve past eight hours and might start getting mushy if left too long—find your happy place around four to six hours.
  • Wooden skewers absolutely must be soaked or they'll combust, which I learned the unpleasant way when the smoke alarm went off and everyone had to stand outside for ten minutes.
  • Don't forget to oil those vegetables separately—they're not taking the marinade home with them, so they need their own coating to caramelize properly on the grill.
03 -
  • Thread beef on the skewer first so it's centered and surrounded by vegetables—this shields it slightly while still allowing the exterior to sear and caramelize.
  • Make your marinade the night before and marinate the beef overnight if you have the time; the depth of flavor you gain is worth the planning ahead.

Return