Beef Kabobs
Juicy beef kabobs marinated with spices and grilled to perfection with colorful vegetables.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef sirloin, cut into 1.5-inch cubes
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into rounds
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- Wooden or metal skewers
Nutrition Facts
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Instructions
Prepare the marinade: In a bowl, mix olive oil, minced garlic, lemon juice, paprika, cumin, salt, black pepper, and oregano.
Marinate the beef: Add the beef cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Soak skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Prepare vegetables: Cut the bell peppers, onion, and zucchini into chunks similar in size to the beef cubes.
Assemble kabobs: Thread the marinated beef and vegetables alternately onto the skewers.
Preheat grill: Heat the grill to medium-high heat (about 375-400°F).
Grill kabobs: Place the kabobs on the grill. Cook for about 10-12 minutes, turning occasionally, until the beef reaches your desired doneness and the vegetables are tender.
Rest and serve: Remove from the grill and let the kabobs rest for 5 minutes before serving.
Chef's Tips
- Marinating Time: For deeper flavor, marinate the beef overnight.
- Vegetable Choices: Feel free to add mushrooms, cherry tomatoes, or eggplant for variety.
- Doneness Check: Use a meat thermometer to ensure beef reaches 145°F for medium-rare or 160°F for medium.
- Grill Temperature: Keep the grill at a consistent medium-high heat to avoid burning.
- Serving Suggestion: Serve with rice, pita bread, or a fresh salad for a complete meal.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain tenderness.
