Grilled Beef Kabobs are a must-make for your next cookout or weeknight dinner. Tender marinated steak, crisp onions, and sweet bell peppers are skewered and grilled for the perfect bite.
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road Beef Kabobs")
BEEF KABOBS
Serves 4 INGREDIENTS 1 ½ pounds steak 2” cubes 2 large bell peppers 2” pieces 1 large red onion 2” pieces 1 tablespoon neutral oil salt and pepper to taste
For the marinade: ¼ cup soy sauce ¼ cup neutral oil 2 tablespoons red wine vinegar 2 tablespoons lemon juice + 1 teaspoon zest 2 cloves garlic minced 1 teaspoon salt 1 teaspoon black pepper
Chopped parsley for garnish, optional
INSTRUCTIONS
1. In a small bowl combine all marinade ingredients, reserve ¼ cup of the marinade for later.
2. Place the steak in a container and pour the remaining marinade over the meat. Massage the marinade into the meat and then place it in the refrigerator for at least 2 hours or up to overnight.
3. If using wooden skewers, soak in room temperature water for at least 30 minutes.
4. Preheat your grill or indoor grill pan to medium high heat, about 400℉-425℉.
5. Remove meat from the marinade and pat dry with paper towels and discard meat marinade.
6. Toss the peppers and onions with a tablespoon of oil and a sprinkle of salt and pepper.
7. Skewer meat, peppers and onions onto the prepared skewers, you should be able to fill 4-6 skewers ¾ full. TIP: Use two skewers for each kabob for more stability while cooking!
8. Brush the hot grill with oil and grill the skewers, brushing with the reserved marinade and turning them over every 4 minutes, until the steak reaches your desired doneness. 145℉ for medium, 150℉ for medium well, about 8-12 minutes total.
9. Remove from the grill and serve.
NOTES
You can also use a grill pan or cast iron skillet. They should cook in roughly the same time frame, just keep an eye on them and start checking for doneness at 8 minutes.
We used sirloin tender steaks. Could also use New York strip, other sirloin cuts, tenderloin, or ribeye.
