By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
538 cal · 152 min
Spicy Beef Kebabs
Recipe GLPRed83198b541f6e
Tender beef sirloin cubes marinated in a fragrant blend of smoked paprika, cumin, and turmeric with garlic and red wine vinegar, then grilled to a perfectly cooked finish. This Middle Eastern-inspired dish is served with a 2–3 minute rest to ensure juicy, flavorful results.
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Ingredients
1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Directions
Cut the beef sirloin into 1 1/2 to 1 3/4-inch cubes and transfer to a large mixing bowl. Set aside.
In a food processor, combine the minced garlic, smoked paprika, ground turmeric, ground cumin, kosher salt, and black pepper. Add the red wine vinegar and pulse to combine. With the processor running, slowly drizzle in the olive oil until a smooth marinade forms.
Pour the marinade over the beef cubes and toss well to coat evenly. Transfer to an airtight container or sealable plastic bag and refrigerate for 2 to 4 hours to allow the flavors to develop.
Preheat your grill to medium-high heat. Thread the marinated beef cubes onto metal skewers, spacing them about 1/2-inch apart. Place the skewers on the grill, lower the lid, and cook for 2 to 3 minutes per side, for a total of 8 to 12 minutes, until the beef reaches an internal temperature of 145°F for medium-rare doneness.
Transfer the cooked kebabs to aluminum foil, wrap loosely, and let rest for 2 to 3 minutes before serving. This allows the juices to redistribute for maximum tenderness.
Comments
Every ingredient is immediately available at any Charlotte grocer—beef sirloin, spices, vinegar, and oil are staples everywhere from Walmart to Harris Teeter. At roughly $3 per serving for sirloin and pantry spices, this is genuinely affordable. The 152-minute stated time is misleading; cube the beef, mix a marinade, refrigerate 2-4 hours, then grill skewers for under 15 active minutes—the recipe conflates marinating time with labor and should be honest about that gap. This feeds a family of four without fussiness, reheats decently if you have leftovers, and leans into Southern grilling season perfectly.
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