Juicy, spiced beef kebabs charred at the edges and tender inside, threaded with sweet bell pepper, zucchini, red onion and cherry tomatoes. Served with a bright lemon-garlic yogurt sauce for cooling contrast.
A Tray of Charred Beef Kebabs and Sweet Summer Vegetables
Juicy, spiced beef cubes threaded with bell pepper, zucchini, red onion and cherry tomatoes, finished with a bright lemon‑garlic yogurt for a cooling, crowd‑pleasing contrast.
These skewers are the kind of dinner that looks like you spent all afternoon fussing but really comes together quickly. The beef is cut into 1‑inch cubes so each bite is tender and perfectly browned at the edges, while the bell peppers, zucchini rounds, onion wedges and whole cherry tomatoes roast to sweet, smoky softness alongside it. It’s excellent for a weeknight that needs to feel special or a casual tray to set out when friends drop by.
The marinade is simple but does a lot of the work: lemon zest and a splash of juice with olive oil, plenty of garlic, ground cumin, paprika and coriander, plus a pinch of kosher salt and black pepper. Toss the beef in that mix and let it rest at least 30 minutes (up to 2 hours) so the flavors settle in. Practical touches—soak wooden skewers, cut the veg into 1½‑inch pieces, and reserve any leftover marinade for a quick baste—help everything cook evenly and look polished on the tray.
Cooking is fast (about 15 minutes) so keep an eye for those charred edges without overcooking the center. A hot grill is ideal, but a broiler or very hot oven works, too; arrange the skewers for a colorful, rustic presentation. Serve with a lemon‑garlic yogurt sauce for a refreshing foil to the spices, and know that the beef keeps well—marinate ahead or reheat leftovers gently for an easy next‑day meal.
Ingredients
How to Make Beef Kebab Vegetable Skewer Tray
- Cut the beef into 1-inch cubes and place in a large bowl; zest the lemon and squeeze 2 tablespoons of juice into the bowl.
- Add 2 tablespoons olive oil, minced garlic, ground cumin, paprika, ground coriander, 1 teaspoon kosher salt and 1/4 teaspoon black pepper to the beef; toss to coat, cover and refrigerate for at least 30 minutes and up to 2 hours.
- While the beef marinates, soak the wooden skewers in cold water for 30 minutes, then cut the bell peppers into 1½-inch pieces, peel and cut the onion into wedges, slice the zucchini into thick rounds and leave the cherry tomatoes whole.
- Thread the beef and vegetables onto the soaked skewers, alternating pieces so each skewer has a mix of beef, peppers, onion, zucchini and tomatoes; reserve any leftover marinade.
- Preheat a grill or grill pan to medium-high and brush with the remaining 1 tablespoon olive oil; season the skewers lightly with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Grill the skewers 10–12 minutes total, turning every 2–3 minutes, until beef is browned on the outside and reaches desired doneness (about medium-rare to medium) and vegetables are tender-crisp; brush with reserved marinade during the first half of grilling.
- While the skewers cook, mix the Greek yogurt with the remaining 1 tablespoon lemon juice, chopped parsley, a pinch of salt and a small grind of black pepper to make a quick lemon-garlic yogurt sauce.
- Transfer skewers to a platter, let rest 3 minutes, then serve warm with the yogurt sauce for dipping and an extra sprinkle of chopped parsley.
Recipe Card
Beef Kebab Vegetable Skewer Tray
Juicy, spiced beef kebabs charred at the edges and tender inside, threaded with sweet bell pepper, zucchini, red onion and cherry tomatoes. Served with a bright lemon-garlic yogurt sauce for cooling contrast.
- Prep
- 35 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Cut the beef into 1-inch cubes and place in a large bowl; zest the lemon and squeeze 2 tablespoons of juice into the bowl.
- Add 2 tablespoons olive oil, minced garlic, ground cumin, paprika, ground coriander, 1 teaspoon kosher salt and 1/4 teaspoon black pepper to the beef; toss to coat, cover and refrigerate for at least 30 minutes and up to 2 hours.
- While the beef marinates, soak the wooden skewers in cold water for 30 minutes, then cut the bell peppers into 1½-inch pieces, peel and cut the onion into wedges, slice the zucchini into thick rounds and leave the cherry tomatoes whole.
- Thread the beef and vegetables onto the soaked skewers, alternating pieces so each skewer has a mix of beef, peppers, onion, zucchini and tomatoes; reserve any leftover marinade.
- Preheat a grill or grill pan to medium-high and brush with the remaining 1 tablespoon olive oil; season the skewers lightly with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Grill the skewers 10–12 minutes total, turning every 2–3 minutes, until beef is browned on the outside and reaches desired doneness (about medium-rare to medium) and vegetables are tender-crisp; brush with reserved marinade during the first half of grilling.
- While the skewers cook, mix the Greek yogurt with the remaining 1 tablespoon lemon juice, chopped parsley, a pinch of salt and a small grind of black pepper to make a quick lemon-garlic yogurt sauce.
- Transfer skewers to a platter, let rest 3 minutes, then serve warm with the yogurt sauce for dipping and an extra sprinkle of chopped parsley.
Nutrition
- Carbohydrates
- 12
- Saturated Fat
- 8
- Sodium
- 900
- Fiber
- 2.5
- Unsaturated Fat
- 20.8
- Protein
- 50
- Fat
- 29
- Cholesterol
- 140
- Trans Fat
- 0.2
- Calories
- 550
- Sugar
- 6