Beef Kebob Recipe
Make Beef Kebob Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Vegetables and Assembly
Method
Beef and Marinade
- 1
Prepare beef
Trim excess fat from the beef and cut into 1 to 1.5-inch cubes so pieces are uniform for even cooking. Pat cubes dry with paper towel.
- 2
Make marinade
In a medium bowl whisk together olive oil, soy sauce, lemon juice, minced garlic, brown sugar (or honey), ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper until combined.
- 3
Marinate beef
Place beef cubes in a resealable bag or shallow dish and pour the marinade over them. Massage to coat all pieces. Refrigerate and marinate for at least 1 hour, ideally 3–6 hours. If short on time, 30 minutes will still add flavor. Remove beef from refrigerator 20 minutes before cooking to take the chill off.
Vegetables and Assembly
- 4
Prep vegetables and skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut bell peppers into 1–1.5-inch pieces and separate onion layers into similarly sized wedges. Pat cherry tomatoes dry if using.
- 5
Assemble kebobs
Thread beef cubes and vegetable pieces onto skewers, alternating beef with bell pepper and onion so each skewer has a balanced mix (about 4–6 beef cubes and vegetables per skewer). Leave a little space between pieces for even heat circulation. If using cherry tomatoes, tuck them on at the ends or between beef pieces toward the end to avoid bursting too early.
- 6
Preheat grill or broiler
Preheat an outdoor grill to medium-high heat (around 425–475°F / 220–245°C). For oven broiling, position the rack about 6 inches from the broiler element and preheat the broiler to high.
- 7
Cook kebobs
Brush the grill grates lightly with oil or spray a grill pan. Place kebabs on the grill and cook for about 8–12 minutes, turning every 2–3 minutes to achieve even char and cook on all sides. Aim for medium-rare to medium: an internal temperature of 130–140°F (54–60°C) for medium-rare to medium. For broiler or high-heat oven, place skewers on a rimmed baking sheet and broil, turning once, for about 8–12 minutes until the desired doneness is reached.
- 8
Rest and finish
Transfer cooked kebobs to a platter and let rest 5 minutes so juices redistribute. Sprinkle chopped fresh parsley over kebobs and serve with lemon wedges for squeezing over meat.