Beef Kebabs

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My family is loving this apprenticeship because they get to “taste test” all the recipes before I post. Last weekend we turned the beef kebab taste test into a full-fledged party at my parents’ house.

My dad, who favors beef kebabs over all other forms, said these were better than anything he’s sampled at the restaurants in town. I attribute this to the rib-eye cut, along with the Aleppo Pepper seasoning.

I’ve been pleasantly surprised by how quickly kebabs comes together.  The cutting and marination is the longest part, and that can be done in under an hour, leaving plenty of time to drink wine and hang out by the fire!


Beef Kebabs

The ribeye cut and Aleppo Pepper seasoning set these beef kebabs apart.
Course Main Course
Cuisine Mediterranean
Keyword Armenian_kebab, beef_kebab, kebab
Servings 6


  • 2 red onions Quartered.
  • 1 yellow pepper Hollowed out and cut into large pieces.
  • 1 red pepper Same as above.
  • 3 tsp salt Divided.
  • 3/8 cup olive oil
  • freshly cracked pepper To taste.
  • 2 beef ribeye steaks 1 lb. each.
  • 1/2 tsp Aleppo pepper


  • Cut and marinate vegetables with 1 tsp of the salt, 1/4 cup of the olive oil, and the freshly cracked pepper. For detailed instructions, see Combine the mixture with your hands to ensure all vegetable are evenly covered.
  • Cut the steaks into 2-inch cubes (or smaller, if you like.) Trim the excess fat as you go, then marinate with the remaining (1/8 cup) olive oil, 2 tsp of the salt (remember Zee's rule is 1 tsp salt per pound of meat), the Aleppo pepper, and the fresh cracked pepper. Mix with your hands to coat each piece with the spicy, oily goodness.
  • Skewer! Visit for detailed instructions on skewering. Make sure the pieces are really hugging one another on the skewer, lest they fall apart on the fire.
  • Wash your hands, pour your glass of wine, and head out to the BBQ. Cook to your liking: I like a little pink inside; whereas my dad likes them medium-well. Remove the meat and vegetables from the skewers using the pita bread as your "oven mitt." 
  • Serve with pilaf and salad. Alternately, stand around the fire and serve with pita bread and wine, as pictured above. No one will mind, I promise!

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