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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 https://thestrangerinyourkitchen.com/how-to-kebab/. 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 https://thestrangerinyourkitchen.com/how-to-kebab/ 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!