- 2 1/2 lbs beef kabob cubes
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 small onion, grated (with juices)
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 red bell pepper and 1 red onion, cut into 1.5-inch chunks
- 1 pint cherry tomatoes and 1/4 cup chopped parsley, for skewering and finishing
- Flaky salt, for finishing
Garlic-Lemon Marinated Beef Kabobs
Ingredients
Method
- In a bowl, whisk together olive oil, lemon juice, garlic, grated onion, tomato paste, cumin, smoked paprika, coriander, cayenne, salt, and pepper to build a bold, spice-forward marinade.
- Set aside about 1/4 cup of the marinade in a separate covered container to use as a basting sauce later — this portion never touches raw meat.
- Add the beef cubes to the remaining marinade, tossing to coat thoroughly. Cover and refrigerate 4-8 hours (up to overnight), tossing once or twice.
- If using wooden skewers, soak them in water for 30 minutes before grilling. Pull the meat from the fridge 30 minutes before cooking to take the chill off.
- Thread the beef onto skewers, alternating with chunks of red pepper, red onion, and cherry tomatoes for color and juiciness.
- Preheat a grill or grill pan to high heat and oil the grates well.
- Boil the reserved basting marinade for 1-2 minutes to make it food-safe, then grill the skewers 10-12 minutes total, turning every 2-3 minutes, brushing with the boiled marinade in the last few minutes for a glossy, caramelized crust.
- Rest the skewers 5 minutes off heat, then scatter with chopped parsley and a pinch of flaky salt.
- Serve hot with lemon wedges, warm pita, and a garlicky tahini or toum sauce on the side.
Chef's tip
Always set aside clean marinade for basting before it touches raw meat, and bring that portion to a boil before brushing it on — that's what lets you baste safely without diluting flavor.
