Beef skewers don’t need a grill to turn out flavorful and tender. Using the oven makes this recipe simple year-round, with juicy marinated beef and roasted vegetables cooked all on one pan. These skewers are a great option for a quick dinner served with rice, salad, or warm pita.
Ingredients
- 1 ½ pounds beef sirloin or stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice or vinegar
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon honey (optional)
- 1 bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Wooden or metal skewers
Directions
- Soak wooden skewers (if using).
Place wooden skewers in water for 20–30 minutes to prevent burning.
- Make the marinade.
In a large bowl, mix olive oil, soy sauce, lemon juice, garlic, paprika, cumin, salt and pepper.
- Marinate the beef.
Add beef cubes and toss until coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Assemble the skewers
Thread beef onto skewers, alternating with onion and bell pepper pieces.
- Bake in the oven.
Preheat oven to 425°F.
Line a baking sheet with foil and place a wire rack on top if available. Arrange skewers in a single layer.
Bake for 12–15 minutes, flipping halfway through.
- Broil for a finishing char.
Turn the oven to broil for the last 2–3 minutes to brown the edges. Watch closely to avoid burning. - Rest and serve.
Let skewers rest for 5 minutes before serving. Enjoy with rice, couscous or a simple yogurt sauce.
Recipe Tip
For tender skewers, choose sirloin or another quick-cooking cut and avoid overbaking. The broil step adds the grilled flavor without needing an outdoor grill.