beef kebab recipe
Succulent beef kebabs seasoned with a blend of spices and grilled to perfection. These juicy kebabs are perfect for a summer barbecue or a cozy dinner. Serve with pita bread and a fresh salad for a complete meal.
Equipment
- as needed skewers wooden or metal
- 1 grill or grill pan
- 1 mixing bowl
- 1 cutting board
- 1 basting brush optional
Ingredients
- 1 lb beef sirloin Cut into 1-inch cubes.
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 red bell pepper red bell pepper Cut into 1-inch pieces.
- 1 green bell pepper green bell pepper Cut into 1-inch pieces.
- 1 onion onion Cut into 1-inch wedges.
- to taste fresh parsley For garnish.
Instructions
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning.
- In a mixing bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lemon juice. Mix well to create the marinade.
- Add the cubed beef sirloin to the marinade, making sure each piece is well coated. Let it marinate for at least 15 minutes.
- Thread the marinated beef cubes onto skewers, alternating with pieces of red bell pepper, green bell pepper, and onion.
- Preheat the grill or grill pan over medium-high heat.
- Once hot, place the skewers on the grill. Cook for about 3-4 minutes on each side, or until the beef reaches your desired doneness (internal temperature should be 145°F for medium-rare).
- Remove the kebabs from the grill and let them rest for a few minutes.
- Garnish with fresh parsley before serving.
Notes
Feel free to customize the vegetables on the skewers. Mushrooms, zucchini, or cherry tomatoes also work well.
Serve the kebabs with tzatziki sauce and pita bread for a delicious meal.
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.