Smoked paprika beef skewers
Smoked paprika beef skewers
Ingredients
For the Skewers
- 1 1/2 pounds sirloin steak, cut into 1 1/2 inch cubes
- 1 red bell pepper, cut into 1 1/2 inch pieces
- 1 yellow bell pepper, cut into 1 1/2 inch pieces
- 1 red onion, cut into 1 1/2 inch pieces
- 1 cup cherry tomatoes
For the Marinade
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon red wine vinegar
Instructions
- 1
If using wooden skewers, soak 8 to 10 skewers in water for at least 30 minutes to prevent burning.
⏱️ 30 min - 2
In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and red wine vinegar to create the marinade.
⏱️ 3 min - 3
Add the cubed sirloin steak to the marinade, tossing to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. For best results, marinate for 1 to 2 hours.
⏱️ 30 min - 4
Preheat your grill to medium-high heat (about 400°F) or preheat your broiler to high with a rack about 6 inches from the heat source.
⏱️ 10 min•🌡️ 400°F - 5
Thread the marinated beef cubes, bell pepper pieces, red onion pieces, and cherry tomatoes onto the prepared skewers, alternating ingredients for visual appeal. Ensure not to pack them too tightly.
⏱️ 10 min - 6
Place the skewers on the preheated grill or broiler pan. Grill for 10 to 12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred. For medium-rare beef, aim for an internal temperature of 130-135°F.
⏱️ 12 min•🌡️ 400°F - 7
Remove the skewers from the heat and let them rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked paprika beef skewers
Ingredients
For the Skewers
- 1 1/2 pounds sirloin steak, cut into 1 1/2 inch cubes
- 1 red bell pepper, cut into 1 1/2 inch pieces
- 1 yellow bell pepper, cut into 1 1/2 inch pieces
- 1 red onion, cut into 1 1/2 inch pieces
- 1 cup cherry tomatoes
For the Marinade
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon red wine vinegar
Instructions
- 1
If using wooden skewers, soak 8 to 10 skewers in water for at least 30 minutes to prevent burning.
⏱️ 30 min - 2
In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and red wine vinegar to create the marinade.
⏱️ 3 min - 3
Add the cubed sirloin steak to the marinade, tossing to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. For best results, marinate for 1 to 2 hours.
⏱️ 30 min - 4
Preheat your grill to medium-high heat (about 400°F) or preheat your broiler to high with a rack about 6 inches from the heat source.
⏱️ 10 min•🌡️ 400°F - 5
Thread the marinated beef cubes, bell pepper pieces, red onion pieces, and cherry tomatoes onto the prepared skewers, alternating ingredients for visual appeal. Ensure not to pack them too tightly.
⏱️ 10 min - 6
Place the skewers on the preheated grill or broiler pan. Grill for 10 to 12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred. For medium-rare beef, aim for an internal temperature of 130-135°F.
⏱️ 12 min•🌡️ 400°F - 7
Remove the skewers from the heat and let them rest for 5 minutes before serving.
⏱️ 5 min