Grilled Beef Skewers Recipe

Prepare beef

Trim excess fat from the steak and cut into 1-inch cubes. Pat cubes dry with paper towels and place in a large bowl or resealable bag.

Make marinade

In a small bowl, whisk together 3 tbs olive oil, 3 tbs soy sauce, 2 tbs lemon juice, 1 tbs brown sugar, minced garlic, grated ginger, smoked paprika, black pepper, kosher salt, and red pepper flakes (if using) until sugar dissolves and mixture is cohesive.

Marinate

Pour the marinade over the beef cubes and toss to coat thoroughly. Cover the bowl or seal the bag and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes still imparts flavor; avoid marinating more than 8 hours to prevent texture breakdown.)

Prepare vegetables

If using, cut the bell pepper into 1-inch pieces, wedge the red onion, slice the zucchini into 1/2-inch rounds, and rinse cherry tomatoes. Place vegetables in a bowl, drizzle with 1 tbs olive oil, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat.

Thread vegetables

Thread vegetables onto soaked wooden or metal skewers in a consistent pattern so pieces cook evenly, leaving about 1/2 inch free at each end for handling. Set aside while you heat the grill.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet indoors, heat over medium-high until very hot and lightly oiled.

Thread beef onto skewers

Thread the marinated beef cubes onto the prepared skewers, leaving a little space between cubes so heat circulates. Alternate beef with vegetable pieces if desired. Discard any leftover marinade that touched raw meat.

Oil the grill grates

Brush the grill grates lightly with oil or rub a paper towel dipped in oil over the grates (use tongs). This helps prevent sticking and promotes a good sear.

Grill skewers

Place skewers on the preheated grill directly over the heat. Cook for 2.5–3 minutes per side, rotating every 2–3 minutes to develop even char and cook through. Total cook time for 1-inch cubes should be about 8–10 minutes for medium-rare to medium. For well-done, cook 10–12 minutes. Vegetables will take roughly the same time; remove them when tender and charred.

Check doneness

Check beef with an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. If you prefer, slice a cube to verify doneness. Avoid overcooking to keep meat tender.

Rest

Transfer skewers to a platter, tent loosely with foil, and rest for 5 minutes. Resting lets juices redistribute and finishes carryover cooking.

Garnish and serve

Sprinkle chopped parsley over the rested skewers, serve with lemon wedges on the side for squeezing over the skewers, and present immediately. Offer extra soy sauce or a dipping sauce if desired.

Leftover storage: Remove beef from skewers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.