Ingredients
Method
- In a large bowl, whisk together olive oil, minced garlic, lemon juice, oregano, paprika, salt, pepper, and cumin to create the marinade.
- Add the beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- If using wooden skewers, soak them in water for 30 minutes before grilling.
- Preheat grill to medium-high heat or heat a grill pan over medium-high heat on the stovetop.
- Thread the marinated beef onto skewers alternating with red onion and bell pepper pieces. Leave small gaps between pieces for even cooking.
- Grill kabobs for 10-12 minutes total, turning every 3 minutes to ensure even browning on all sides.
- Check for doneness by cutting into one piece. The beef should be nicely browned outside and pink inside for medium-rare, or cook longer for desired doneness.
- Remove from grill and let rest for 2-3 minutes before serving.
Notes
For best results, marinate the beef for at least 4 hours or overnight. The kabobs can be assembled up to 6 hours ahead and kept refrigerated until ready to grill. Serve immediately after cooking for best texture. Leftover kabobs can be stored in the refrigerator for 3 days.