Grilled Beef and Pepper Kebabs

Grilled Beef and Pepper Kebabs

These marinated kababs get their deliciousness from the richly flavored marinade. It’s the perfect balance of sweet, sour and saltiness. They can be marinated for a quick 10 minutes if you’re in a hurry, or overnight for a deeper, richer flavor.

40 mins total time

20 mins active time


Serves 4



  • 1½ lb beef sirloin
  • 2 small zucchini
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 medium yellow bell pepper
  • 1 large yellow onion


  • 8 oz brown cremini mushrooms

For the marinade:

  • ⅓ cup (2¾ fl oz) balsamic vinegar
  • ⅓ cup (2¾ fl oz) soy sauce
  • 2 tbsp (1½ oz) honey
  • 5 cloves garlic


  • ¼ tsp ground black pepper
  • 2 tbsp olive oil


  • 1If using wooden skewers, soak them in water for 10 minutes to prevent them from burning. Meanwhile, make the marinade.
  • 2Place all the marinade ingredients listed below in a large bowl and whisk to combine.
  • 3Cut the beef into 1½-inch pieces, trim off any fat and add to the marinade.
  • 4Cut the zucchini into ½-inch slices. Cut the peppers and onion into 1½-inch pieces. Remove the small center core from the onion. Trim the base off the mushrooms. Add the vegetables to the marinade.
  • 5Toss to coat and stand for 10 minutes to soak up the flavor and help tenderize the meat.
    Tip: Can be marinated in the refrigerator overnight.
  • 6Thread the beef and vegetables onto the skewers.
  • 7For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the skewers on the rack.
  • 8Insert the wire rack into position 3. Place the pan in the oven and start the timer. When the oven signals, turn the kebabs over and broil the other side.
  • 9The beef and vegetables should be lightly charred and tender. If not, give it a bit more.
  • 10Drizzle with the pan juices and serve with couscous and salad.