Entrée: United States – Middle Eastern Beef Kebabs

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 30 min

Total 1 hr 22 min

Ingredients

1 1 / 2 lb (680 g) beef sirloin or flap steak, cut into 1 1 / 4-inch (3 cm) cubes
2 bell peppers (any color), cut into 1 1 / 4-inch (3 cm) pieces
1 large red onion, cut into 1 1 / 4-inch (3 cm) wedges
8 oz / 225 g cherry tomatoes (optional)
1 / 4 cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (12 g) honey or brown sugar (optional, for balance)
3 garlic cloves, finely minced
1 1 / 2 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 / 2 tsp dried oregano
1 tsp kosher salt, plus more to finish
1 / 2 tsp freshly ground black pepper
2 tbsp chopped fresh parsley (for garnish)
Lemon wedges, for serving
8 metal skewers or wooden skewers (soaked 30 minutes)
1 tbsp neutral oil (for greasing grill grates)

Instructions

Prep skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make the marinade: In a large bowl, whisk together olive oil, lemon juice, soy sauce, Worcestershire, honey (if using), garlic, cumin, smoked paprika, coriander, oregano, salt, and pepper.
Marinate beef and veg separately: Divide the marinade—about 2/3 for the beef and 1/3 for the vegetables (keep them in separate bowls so the vegetable marinade never touches raw meat). Add the beef cubes to the larger portion; toss to coat. Add bell peppers, red onion, and cherry tomatoes (if using) to the smaller portion; toss to coat. Marinate beef for at least 30 minutes at room temperature or up to 24 hours refrigerated; marinate vegetables 20–30 minutes.
Preheat grill: Heat a grill to medium-high (425–450°F / 220–230°C). Clean and oil the grates lightly with neutral oil. For an oven option, preheat the broiler and set a rack 5–8 inches (13–20 cm) from the element.
Assemble kebabs: Thread beef and vegetables alternately onto skewers, without packing too tightly so heat can circulate. For stability, you can double-skewer each kebab by running two skewers parallel through the pieces.
Grill: Place kebabs on the grill. Cook 8–12 minutes total, turning every 2–3 minutes, until nicely charred and the beef reaches your desired doneness (pull at 125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140–145°F/60–63°C for medium). Lightly brush during the first half of cooking with the reserved vegetable marinade (the portion that never touched raw beef).
Oven/broiler option: Arrange kebabs on a foil-lined, oiled sheet pan. Broil 8–10 minutes, turning once, until charred in spots and cooked to desired doneness. Alternatively, roast at 450°F/232°C for 12–15 minutes, then broil 1–2 minutes to char.
Rest and finish: Transfer kebabs to a platter and rest 5 minutes. Sprinkle with a pinch of kosher salt, shower with chopped parsley, and serve with lemon wedges.
Serve with: Warm flatbreads, rice or couscous, and sauces like tzatziki, chimichurri, or garlic yogurt.