Marinated Beef

These beef kabobs get their punch from a quick marinade built on lemon juice, red wine vinegar, cumin, and crushed red pepper flakes. The acid in the lemon and vinegar starts tenderizing the sirloin cubes right away, while the cumin and heat give them a smoky, warm kick that plays well against the sweet charred peppers.

Threading three colors of bell peppers onto the skewers alongside parboiled onions makes this look like a restaurant plate. Parboiling the onions first is a smart move here. Raw onions on a kabob stay crunchy and sharp while the beef overcooks waiting for them. A quick boil softens them just enough that everything finishes at the same time.

Broil with the surface about three to four inches from the heat and turn occasionally. You’re looking for a good sear on the outside with the interior still pink and juicy.

Pro Tips

• Uniform cubes: Cut the sirloin into even one-inch pieces so they cook at the same rate. Uneven chunks mean some pieces are overdone while others are still raw.
• Don’t crowd the skewer: Leave a small gap between pieces so heat circulates and you get browning instead of steaming.
• Parboil onions just until tender: About 3 to 4 minutes in boiling water. They should still hold their shape on the skewer.

Variations

• Grill version: These are even better on an outdoor grill over medium-high heat. The open flame chars the peppers and adds smokiness.
• Lamb swap: Use boneless leg of lamb cut into cubes. The cumin marinade pairs naturally with lamb.