Ingredients:

  • 1/4 cup (60 ml) olive oil (extra virgin preferred)
  • 3 Tbsp (45 ml) fresh lemon juice
  • 1 Tbsp (15 ml) red wine vinegar
  • 2 cloves garlic, minced finely
  • 1 Tbsp (15 g) fresh oregano, finely chopped
  • 1 Tbsp (15 g) fresh thyme, finely chopped
  • 1 tsp (5 g) smoked paprika
  • 1/2 tsp (2.5 g) freshly ground black pepper
  • 1 tsp (5 g) coarse sea salt
  • 5 lbs (680 g) sirloin, flat iron, or tenderloin steak, trimmed of excess fat
  • 1 large red onion, peeled and cut into 1-inch (2.5 cm) squares
  • 1 large red bell pepper, seeded and cut into 1-inch (2.5 cm) squares
  • 1 large green bell pepper, seeded and cut into 1-inch (2.5 cm) squares
  • 1 cup (150 g) cherry or grape tomatoes (optional)

Instructions:

  1. Prep Skewers: Place 8–10 wooden or bamboo skewers in a shallow dish of water and soak for a minimum of 30 minutes. This prevents them from incinerating on the grill.
  2. Prepare Marinade: In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, smoked paprika, black pepper, and coarse sea salt.
  3. Cut the Beef: Trim the steak and cut it into uniform 1-inch to 1.25-inch (2.5–3 cm) cubes. Consistency is key for even cooking.
  4. Marinate: Place the beef cubes into the marinade. Toss thoroughly to coat. Cover and refrigerate for a minimum of 4 hours, or ideally 6–12 hours.
  5. Prep Vegetables: Cut all vegetables (onions, peppers) into pieces roughly the same size as the beef cubes. Do not add the vegetables to the marinade.
  6. Thread the Skewers: Remove the meat from the marinade (discard the residual liquid). Thread the meat and vegetables onto the soaked skewers, alternating ingredients. Leave a small 1/4 inch (6 mm) gap between each piece to allow for proper searing.
  7. Preheat the Grill: Heat the grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates to prevent sticking.
  8. Grill the Kabobs: Place the skewers directly over the heat. Grill for 12–15 minutes total, turning the skewers every 3–4 minutes to ensure even cooking on all four sides. For medium-rare beef, target 130–135°F (54–57°C) internally.
  9. Rest: Remove the kabobs from the grill and place them on a clean platter. Tent loosely with foil and allow them to rest for 5 minutes before serving. This is vital for maximum tenderness.