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Grilled Beef Shish Kabobs with colorful bell peppers and red onions on a white plate, garnished with fresh thyme.
Maryam

Mediterranean-Inspired Beef Shish Kabobs

Juicy cubes of tender beef marinated in a zesty, herbaceous blend, then skewered with colorful bell peppers and red onion, grilled to perfection. A vibrant and flavorful main course perfect for any gathering.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil extra virgin
  • 2 tbsp Lemon Juice freshly squeezed
  • 2 tbsp Soy Sauce low sodium (or tamari for gluten-free)
  • 4 cloves Garlic minced
  • 1 tbsp Dried Oregano
  • 1/2 tsp Black Pepper freshly ground
  • 1/2 tsp Salt or to taste, adjust for soy sauce
For the Kabobs
  • 1.5 lbs Beef Sirloin or Tenderloin cut into 1.5-inch cubes
  • 1 large Red Bell Pepper cut into 1.5-inch pieces
  • 1 large Green Bell Pepper cut into 1.5-inch pieces
  • 1 large Red Onion cut into 1.5-inch pieces

Equipment

  • Large Mixing Bowl
  • Metal skewers (12-15)
  • Grill (gas or charcoal)

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together the olive oil, lemon juice, soy sauce, minced garlic, dried oregano, black pepper, and salt until well combined.
Marinate the Beef
  1. Add the cubed beef to the marinade in the bowl, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably 4-6 hours, for best flavor. (Do not marinate longer than 8 hours, as the lemon juice can start to break down the meat texture).
Prepare Vegetables and Skewers
  1. While the beef is marinating, prepare your vegetables by cutting the bell peppers and red onion into uniform 1.5-inch pieces. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Assemble Kabobs
  1. Remove the beef from the marinade. Thread the beef cubes and vegetable pieces alternately onto the skewers, leaving a small space between each piece for even cooking. Try to distribute the beef and vegetables evenly across 12-15 skewers.
Grill the Kabobs
  1. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
  2. Place the assembled kabobs on the hot grill. Cook for 10-14 minutes, turning them every 3-4 minutes, until the beef is cooked to your desired doneness (medium-rare is typically 130-135°F / 54-57°C, medium is 135-140°F / 57-60°C) and the vegetables are tender-crisp and slightly charred.
Serve
  1. Remove the kabobs from the grill and let them rest for a few minutes before serving. Serve hot with rice, pita bread, or a fresh salad.

Notes

For extra flavor, you can brush the kabobs with a little extra marinade during the last few minutes of grilling, but ensure it comes to a boil to cook off any raw meat juices. If you don't have a grill, you can cook these under a broiler or in a hot grill pan, adjusting cooking times as necessary. Always ensure beef reaches safe internal temperature for desired doneness.