Description

These flame-grilled beef shish kebabs are juicy, boldly spiced, and packed with smoky charred flavor. Rubbed in a rich blend of spices and skewered with peppers and onions, they make the perfect BBQ centerpiece or weeknight grilling go-to!

Ingredients

800 grams porterhouse steak or top sirloin, cut into 1½-inch chunks
1 red capsicum or bell pepper, chopped into 1½-inch chunks
1 small red onion, chopped into 1½-inch chunks
Bamboo or wooden skewers, soaked for at least 30 minutes
Oil, for grilling

Dry Rub Mix:
2 teaspoons paprika
1½ teaspoons mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
½ teaspoon cracked black pepper
¼ teaspoon cayenne pepper

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Instructions

In a small bowl, mix together all the dry rub ingredients.
Toss the beef chunks in the spice mixture until well coated. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated beef, red onion, and bell pepper onto the skewers, alternating the ingredients. Aim for about 3 pieces of beef per skewer.
Preheat a grill or grill pan over medium-high heat and brush lightly with oil.
Cook the skewers for 5 to 7 minutes, turning frequently, until the beef is cooked to your desired doneness and the vegetables are tender.

Optional: Serve with a fresh herb sauce like chimichurri or mojo verde for an extra flavor boost.

Notes

For even cooking, make sure all beef and vegetable pieces are cut to a uniform size. You can substitute sirloin with ribeye for a richer result. This recipe is ideal for summer grilling, but a cast-iron grill pan works just as well indoors. Serve with flatbreads, rice, or a crisp salad.

Prep Time: 15 minutes (plus marinating)
Cook Time: 7 minutes
Category: Main Dish
Method: Grilled
Cuisine: Mediterranean-Inspired / BBQ