Grilled Beef & Pepper Skewers
Summer cooking · 4 servings
Estimated time: About 35 minutes.
Colorful peppers and red onion share the grill with sirloin for an easy summer supper.
AI-generated serving illustration.
Ingredients
1½ pounds beef sirloin, cut into 1¼-inch cubes
1 red bell pepper, cut into 1¼-inch pieces
1 yellow bell pepper, cut into 1¼-inch pieces
1 large red onion, cut into similar-size wedges
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped parsley, for serving
Method
Heat a grill to medium-high. Use metal skewers; if using wooden ones, soak them according to their package directions.
Combine oil, lemon juice, garlic, oregano, salt, and pepper. Toss the beef and vegetables with the mixture just before threading.
Thread the beef, peppers, and onion onto skewers, leaving small gaps so the heat can circulate.
Grill, turning regularly, until the beef reaches 145°F in the center of several of the largest cubes and the vegetables are lightly charred, roughly 10–14 minutes. Use a thermometer; time is only a guide.
Move to a clean platter and rest for at least 3 minutes. Scatter with parsley and serve.
Cooking note
Keep raw beef and its utensils separate from cooked food. If the vegetables need longer, finish them separately while the beef rests.
USDA safe-temperature guidance · Our beef cooking guide
Original recipe created for Pleasant Spring Farm. Not yet kitchen-tested; yields and times are estimates.