Step by step

Method

4 steps

1. 1

   Cut 1–1¼ pounds sirloin, flank, or chuck eye into 1-inch cubes (or ½-inch-thick strips). Mix marinade: 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon oregano or thyme, 1 teaspoon salt, black pepper. Toss beef; marinate 30 minutes at room temp or up to overnight in the fridge. Soak skewers 20 minutes if using bamboo.

2. 2

   Thread beef loosely onto skewers, alternating with chunks of onion and bell pepper if you want. Don't pack tight — gaps help the edges char.

3. 3

   Grill over medium-high or broil 4–6 inches from heat 3–4 minutes per side (about 10–12 minutes total) until browned outside and just pink or cooked through in the center, depending how you like it. Pan option: sear skewers in a hot lightly oiled cast-iron skillet, turning, same timing. Rest 3 minutes.

4. 4

   Plate with rice or warm pita, tomato-cucumber salad, and a spoon of tahini or yogurt sauce. Kebabs should smell lemony-garlicky with browned edges — not steamed gray cubes.