American · main

Grilled Beef Kebabs with Peppers and Onions

Name: Grilled Beef Kebabs with Peppers and Onions
Prep time: 42 min
Total time: 1 h 47 min
Cuisine: American
Ingredients: sirloin steak beef — 680 g; olive oil — 73 g; soybean soy sauce — 59 g; worcestershire sauce — 30 g; garlic — 12 g; light-brown sugar — 13 g; salt — 5 g; black pepper — 3 g; red bell peppers — 200 g; yellow bell pepper — 100 g; red onion — 110 g

Grilled Beef Kebabs with Peppers and Onions reads umami 7.8, salinity 6.0 and richness 5.2 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 47 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.7 / 10
Sweet & Fruity — 3.9 / 10
Sour & Bright — 3.0 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 5.6 / 10
Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.8 · Salinity 6.0 · Richness 5.2 · Allium 3.6 · Funk & Ferment 3.4 · Sweetness 3.4 · Sourness 2.7 · Fruity 1.8 · Warm Spice 1.6 · Herbaceous 1.4 · Bitterness 1.4 · Nutty 1.3 · Citrus 0.8 · Heat 0.8 · Earthy 0.8 · Floral 0.6 · Smoke 0.5

What's in it (11)

sirloin steak beef — 680 g
olive oil — 73 g
soybean soy sauce — 59 g
worcestershire sauce — 30 g
garlic — 12 g
light-brown sugar — 13 g
salt — 5 g
black pepper — 3 g
red bell peppers — 200 g
yellow bell pepper — 100 g
red onion — 110 g

Time & effort: about 1 hr 47 min (42 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 134.6 kcal, 11.4 g protein, 7.6 g fat, 4.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Whisk together 1/4 cup of the olive oil, the soy sauce, Worcestershire sauce, garlic, brown sugar, salt, and pepper in a large bowl. Add the beef cubes and toss to coat, then cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
Toss the bell peppers and onion with the remaining olive oil and a pinch of salt so every piece is glossy.
If using wooden skewers, soak them in water for 30 minutes so they don't scorch on the grill; metal skewers can go straight to use.
Preheat a gas or charcoal grill to medium-high, 400 to 450 F, and scrape and oil the grates.
Thread the beef and vegetables onto the skewers, alternating pieces and leaving a small gap between each so everything gets direct heat.
Grill the kebabs, turning every 2 to 3 minutes, until the beef reaches 130 to 135 F for medium-rare and the vegetables are charred at the edges, 10 to 12 minutes total.
Rest the kebabs for 5 minutes before serving; taste and add a little more salt if needed.

Dishes with a similar flavor shape

Baked Stuffed Peppers with Beef and Rice — American
Skillet White Bean and Kale Stew with Parmesan — Italian
Minestrone with Parmesan Rind — Italian
Black Pepper Beef Stir-Fry — Chinese-American
Pepper Steak — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.