Beef Kabob (4) Recipe

Prepare meat and marinade

Trim excess fat from the beef and cut into 1- to 1.25-inch cubes so pieces are uniform. Place beef cubes in a medium bowl or resealable bag.

Whisk together olive oil, soy sauce, lemon juice, minced garlic, brown sugar, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper in a small bowl. Pour the marinade over the beef, toss to coat completely, then cover and refrigerate for at least 1 hour and up to 6 hours. (If short on time, marinate 30 minutes.)

Remove beef from fridge 20–30 minutes before grilling to bring closer to room temperature for even cooking.

Prep vegetables and skewers

If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Cut bell peppers into 1.5-inch pieces and onion into similar-size wedges. Leave cherry tomatoes whole.

Thread beef and vegetables onto skewers, alternating pieces for even cooking and visual appeal. Aim for 4–5 beef cubes per skewer, with vegetables between meat pieces. Leave about 1 inch free at each end for handling.

Brush assembled skewers lightly with neutral oil to reduce sticking and promote browning.

Grill the kabobs

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grill grate or brush the pan with a little oil. Place skewers on the hot grill and cook 3–4 minutes per side, turning to brown all sides. Total cook time will be 8–12 minutes depending on piece size and desired doneness. For medium-rare aim for an internal temperature of 130–135°F (54–57°C); medium 140–145°F (60–63°C).

If vegetables are cooking faster than beef, move skewers to a cooler part of the grill or remove vegetables earlier. Avoid overcooking to keep beef tender.

If using an oven, preheat broiler to high and place skewers on a foil-lined baking sheet about 4–6 inches from the broiler element. Broil 3–4 minutes per side, watching carefully to avoid burning.

Transfer cooked skewers to a serving platter and let rest 3–5 minutes to redistribute juices.

Sprinkle chopped parsley over the kabobs, serve with lemon wedges for squeezing and optional yogurt or tzatziki on the side.

Serve 2 skewers per person (adjust as needed). Carve meat off skewers at the table if preferred, or serve skewers whole.