Beef Kabobs Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, soy sauce, red wine vinegar, lemon juice, brown sugar, minced garlic, smoked paprika, ground cumin, dried oregano, kosher salt, and black pepper until combined.

Marinate beef

Place the beef cubes in a resealable plastic bag or shallow dish. Pour the marinade over the beef, massaging so all pieces are coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (avoid more than 8 hours to prevent texture breakdown). If using wooden skewers, soak them in water for 30 minutes while the beef marinates.

Prep vegetables

While beef marinates, cut bell peppers, onion, and zucchini into 1-inch pieces (slice zucchini into rounds or half-moons). Pat all vegetables and cherry tomatoes dry with paper towels so they sear rather than steam.

Assemble kabobs

Thread marinated beef and vegetables onto skewers, leaving a little space between pieces for even cooking. Aim for an even distribution so each skewer contains a mix (about 5–6 beef cubes and vegetables to fill). Brush assembled skewers lightly with 1 tbs extra olive oil to prevent sticking.

Preheat grill

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan, heat over medium-high and add a little oil to the pan.

Grill kabobs

Place skewers on the hot grill. Cook 3–4 minutes on the first side without moving to get a sear, then rotate and cook another 3–4 minutes. Continue rotating every 2–3 minutes until beef reaches desired doneness (for medium-rare aim for an internal temperature of 130–135°F / 54–57°C; medium 140–145°F / 60–63°C). Total cook time will be 10–14 minutes depending on heat and cube size.

Rest

Transfer skewers to a plate and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute.

Serve

Sprinkle chopped parsley over the kabobs and serve with lemon wedges for squeezing. Adjust salt and pepper to taste before serving if needed.