Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Beef
Vegetables & Skewers
Serving (optional)
Method
Marinated Beef
Prepare and marinate beef
Trim excess fat from the beef and cut into 1–1.25 inch cubes. Place the beef cubes in a medium bowl. In a separate small bowl whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using). Pour the marinade over the beef and toss to coat all pieces evenly. Cover the bowl with plastic wrap or transfer to a resealable bag and refrigerate for at least 1 hour and up to 8 hours. (If short on time, 30 minutes will still add some flavor.)
Vegetables & Skewers
Prep vegetables and skewers
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. While the beef marinates, cut the red onion into wedges and the bell peppers into pieces roughly the same size as the beef cubes. Rinse cherry tomatoes and pat dry. Chop parsley for garnish and set aside.
Assemble the kabobs
Thread beef cubes and vegetables onto skewers, alternating pieces for an even cook and attractive presentation. Aim for 4–5 beef cubes per skewer depending on length, leaving a small space between pieces so heat can circulate. Include onion, pepper, and cherry tomato pieces on each skewer.
Cook kabobs
Place skewers on the preheated grill or hot pan. Cook for about 3–4 minutes per side, rotating to get even char and an internal temperature of 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium. Total cook time is typically 9–12 minutes depending on heat and cube size. Avoid overcooking—resting will finish carryover cooking.