Description
These sheet pan beef kebabs are your ticket to grill-worthy flavor without stepping outside! All the sizzle and char of traditional kebabs with none of the skewering hassle.
Ingredients
Scale
- 2 lbs (900g) sirloin or ribeye steak, cut into 1½-inch cubes
- 2 large red bell peppers, cut into 1½-inch pieces
- 2 large green bell peppers, cut into 1½-inch pieces
- 2 medium red onions, cut into 1½-inch chunks
- 2 medium zucchini, sliced into ½-inch thick half-moons
- 3 tablespoons olive oil, divided
- 1 tablespoon minced garlic (about 3 cloves)
- ¼ cup (60ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Whisk together ¼ cup olive oil, lemon juice, red wine vinegar, oregano, cumin, paprika, salt, and pepper in a large bowl to create the marinade.
- Add beef cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or overnight.
- Position rack in upper third of oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Drain beef, reserving marinade. Arrange beef cubes in a single layer on one side of the prepared baking sheet and roast for 10 minutes.
- Meanwhile, toss bell peppers, red onions, and zucchini with 2 tablespoons olive oil, minced garlic, and a pinch of salt and pepper.
- After beef has cooked for 10 minutes, remove sheet pan and add vegetables to the other side in a single layer. Drizzle reserved marinade over everything.
- Return pan to oven and roast for an additional 15-20 minutes, until beef reaches desired doneness and vegetables are tender with caramelized edges.
- Remove from oven and let rest for 5 minutes before serving.