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Grilled Italian Beef Kabobs Recipe

Recipe by Pedro M. A. Neves

These vibrant grilled Italian beef kabobs feature tender beef cubes marinated in a classic blend of garlic, oregano, red wine vinegar, and olive oil, threaded with fresh bell peppers, red onions, and cherry tomatoes. Cooked over hot coals until charred and juicy, they deliver authentic Italian flavors with a smoky finish. Perfect for summer entertaining or a quick weeknight dinner.

Ingredients

• 800 g beef sirloin, cut into 3 cm (1.25 inch) cubes
• 60 ml (1/4 cup) extra virgin olive oil
• 45 ml (3 tablespoons) red wine vinegar
• 6 cloves garlic, minced
• 15 ml (1 tablespoon) dried oregano
• 5 ml (1 teaspoon) dried thyme
• 2 ml (1/2 teaspoon) kosher salt
• 2 ml (1/2 teaspoon) black pepper
• 1 large red bell pepper, cut into 2.5 cm (1 inch) chunks
• 1 large yellow bell pepper, cut into 2.5 cm (1 inch) chunks
• 1 large red onion, cut into 2.5 cm (1 inch) chunks
• 240 g (8 oz) cherry tomatoes, halved
• 2 wooden skewers (30 cm/12 inches), soaked in water for 30 minutes
• Lemon wedges for serving

Instructions

1. In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper until combined. Add the beef cubes and toss to coat evenly. Cover and refrigerate for 15-20 minutes while preparing vegetables and heating the grill.

2. Preheat a grill to high heat (230°C/450°F). Allow grates to heat for at least 5 minutes until hot.

3. Thread the marinated beef, bell peppers, red onion, and cherry tomatoes alternately onto the soaked skewers, dividing ingredients evenly between the two skewers. Leave small gaps between pieces for even cooking.

4. Place the filled skewers directly on the grill grates. Grill for 3-4 minutes without moving, allowing a charred crust to form on the beef.

5. Rotate the skewers 90 degrees and grill for another 3-4 minutes to cook the beef evenly and char the vegetables.

6. Transfer the kabobs to a clean plate and let rest for 3 minutes. Serve hot with lemon wedges and crusty bread if desired.

Substitutions

• Substitute beef sirloin with beef tenderloin for a more tender result, or use boneless chicken breast for poultry.
• Replace red wine vinegar with balsamic vinegar for deeper, sweeter notes.
• Use fresh rosemary sprigs threaded between vegetables instead of dried oregano for a more aromatic herb profile.
• Substitute cherry tomatoes with fresh mozzarella balls (halved) if preferred for a cooler element.

Tips

• Soak wooden skewers for at least 30 minutes to prevent burning during grilling.
• Cut beef and vegetables into uniform sizes to ensure even cooking across all kabobs.
• Do not move the kabobs constantly; allow each side to develop color and char for maximum flavor.
• If using an indoor grill pan, work in batches and maintain high heat throughout cooking.

Italian grilled kabobs reflect the Mediterranean approach to cooking, emphasizing quality olive oil, fresh herbs like oregano, and the char from open flame grilling. This style of preparation is typical of Southern Italian and Sicilian cuisine, where outdoor grilling and simple ingredient combinations showcase the natural flavors of fresh produce and quality beef.

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