Beef Kebabs with Vegetables (Printable)

Marinated beef cubes paired with bell peppers, zucchini, and tomatoes grilled to tender perfection.

# What You'll Need:

→ Marinade

01 - 3 tablespoons olive oil
02 - 2 tablespoons gluten-free soy sauce
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground black pepper
07 - 1/2 teaspoon salt

→ Kebabs

08 - 1.2 pounds beef sirloin or ribeye, cut into 1.5-inch cubes
09 - 1 red bell pepper, cut into 1.5-inch pieces
10 - 1 yellow bell pepper, cut into 1.5-inch pieces
11 - 1 medium red onion, cut into wedges
12 - 1 medium zucchini, sliced into thick rounds
13 - 12 cherry tomatoes
14 - 2 tablespoons olive oil (for brushing)
15 - Salt and pepper, to taste

# How To Make It:

01 - Combine olive oil, soy sauce, lemon juice, minced garlic, oregano, black pepper, and salt in a large bowl and whisk until blended.
02 - Add beef cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour or up to 4 hours for enhanced flavor.
03 - Heat grill or grill pan over medium-high heat until ready for cooking.
04 - Thread beef cubes, bell peppers, red onion, zucchini, and cherry tomatoes alternately onto metal or wood skewers soaked in water.
05 - Brush assembled skewers lightly with olive oil and season with salt and pepper to taste.
06 - Cook kebabs on the grill for 10 to 15 minutes, turning every 3 to 4 minutes until the beef reaches desired doneness and vegetables are tender with light charring.
07 - Remove kebabs from grill, let rest for 3 minutes, and serve immediately while hot.

# Tips from dashanddishes:

01 -
  • The marinade transforms ordinary beef into something tender and deeply flavorful—your kitchen will smell absolutely divine
  • Everything cooks in just 15 minutes, making it perfect for those nights when you want impressive food without hours of prep
  • Watching the vegetables char slightly while staying crisp inside is pure kitchen magic, and your guests will think you spent all day on this
02 -
  • The marinade time is non-negotiable—I learned this the hard way when I tried to rush it and the beef tasted like beef with sauce instead of beef that had been transformed by time and flavor
  • Don't forget to soak wooden skewers, and don't crowd your grill—give each skewer space to breathe so the heat can circulate and create those restaurant-quality char marks
03 -
  • Pat your beef dry before marinating—any surface moisture prevents proper browning on the grill
  • If your vegetables are cut slightly larger than your beef cubes, they'll take roughly the same time to cook and finish at the same moment

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