Grilled Beef and Vegetable Skewers with Sumac are a vibrant and flavorful dish that brings together tender beef and colorful vegetables, all seasoned with the tart, citrusy kick of sumac. This dish is perfect for summer BBQs, weeknight dinners, or a casual gathering with friends and family. The combination of juicy beef, charred vegetables, and aromatic spices creates a well-balanced, satisfying meal.
To make the skewers, cubes of beef are marinated in a mixture of olive oil, lemon juice, garlic, cumin, paprika, and a generous amount of sumac. Sumac, a spice commonly used in Middle Eastern cuisine, adds a zesty, tangy flavor that pairs beautifully with the richness of the beef. The marinade helps tenderize the meat while infusing it with deep, savory flavors.
The vegetables are just as important in this dish. Bell peppers, red onions, zucchini, and cherry tomatoes work wonderfully on the skewers, providing a natural sweetness that complements the beef and a bit of char when grilled. The vegetables are typically tossed in olive oil and sprinkled with salt, pepper, and a bit of sumac before being added to the skewers.
Once the skewers are assembled, they are grilled over medium-high heat until the beef is cooked to your desired level of doneness and the vegetables are tender with a slight char. The result is a deliciously smoky, juicy skewer with a burst of freshness from the vegetables and a tangy twist from the sumac.
These skewers are versatile and can be served with a variety of sides such as couscous salad, rice Middle Eastern pilaf, or a simple green salad. A drizzle of tahini sauce or a dollop of yogurt-based dip like tzatziki also makes a great accompaniment.
Grilled Beef and Vegetable Skewers with Sumac are a delicious way to enjoy grilled meats and veggies with a unique, zesty flavor profile. They’re perfect for outdoor grilling but can also be made on a stovetop grill pan or in the oven, making them an easy, flavorful option any time of year.
Ingredients
- 1 pound beef sirloin cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces
- 2 tbsp olive oil
- 2 tbsp lemon juice fresh
- 2 tbsp sumac
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- In a bowl, combine olive oil, lemon juice, sumac, salt, and pepper.
- Thread beef cubes, bell pepper pieces, and red onion pieces onto skewers.
- Brush the skewers with the sumac marinade.
- Grill the skewers for about 3-4 minutes per side, or until the beef is cooked to your desired doneness and the vegetables are tender.
- Serve hot and enjoy!
Nutrition
Skewers are fine, but I’m not sure about that sumac… Got a weird aftertaste! Maybe just a bad batch?
Quick and easy! Wish I had more time to grill, though. Also, red onions are the best part!
I mean, the recipe is good, but I burned my beef. How long should I really grill it? 🤷♂️
Just grill it until it looks brown, I guess? Just don’t burn it like I did! 😂
You should really stick to 3-4 minutes per side. Don’t let it go too long, or you’ll just end up with charcoal! 🤦♂️
Really wanted to like this, but my kids wouldn’t touch the veggies. Maybe I’ll try just beef next time.
I love cooking on the grill, thank you for this awesome recipe. Skewers are the best!!
Honestly, this was kind of dry. Should’ve marinated longer or smth.
What even is sumac? I couldn’t find it at my store…just used paprika. 😅
Sumac is a tangy spice, but paprika works too! Just won’t have that zesty flavor. Nice improvisation! 😊
Yummy! Used chicken instead of beef and it turned out fine! 😊
Yum! So easy and delish 😋. I added mushrooms too. Perfect.
What is sumac? Never heard of it. Can I use something else? Like pepper or BBQ sauce?
Gr8 recipe. Just what I needed for my cookout.
Tasted great but my beef was a bit tough. Maybe I should’ve marinated it longer?
These skewers were a hit at our BBQ! The sumac gave it such a nice zing!
Too much lemon for my taste. Ended up pouring more oil to balance it out.
Absolutely loved these skewers! The sumac added such a nice flavor. Will definitely make again!
These are the best! My family loved them. I didn’t even care to grill, I just did them on the stove 😂.
Grilled too long, they was dried out 😩. My family didn’t like it. I will stick to my usual spices!
This recipe is bomb! The sumac adds a nice twist to the usual grilled skewers. Definitely a keeper!
I tried it and the beef was too tough for me. Maybe I overcooked it? Not sure sumac is for everyone.
I’ve had a similar issue with beef before. It’s all about finding the right cook time! Don’t give up on sumac, it can be delish if used correctly!
What’s sumac? I’m not familiar but willing to try. Sounds fancy but I just want my meat good.
Yummy good!! I love grilling in the summer. These skewers made my BBQ awesome!
Skeptical about sumac but it actually worked! Never thought I’d say that.
I messed up the sequence—brushed the marinade too late and it didn’t soak in. Still edible, but not the same. Also I ran out of sumac lol.
This is so easy it feels almost unfair. I served it with rice and everyone asked for the recipe. 10/10 for weeknights.
Yummy skewer meals are the best! Easy to make and taste great. Thumbs up!
I totally agree! Skewers are so versatile and make for a fun grilling experience. Can’t wait to try this recipe!
These tasted amazing! I’m definitely making them again.
I can’t wait to try these! They sound really tasty, but what if I don’t have sumac? Can I use something else?
Sumac tastes kinda like lemon pepper? I didn’t grow up using it so I was like “what is this?” but it totally worked with the grill smoke.
I don’t know, sumac is kinda weird. Can I use lemon pepper instead?
I just used old veggies and it was still good. Grilled is life!
The instructions are simple, and that’s what I like. I’m not a “measure-everything” person, but the marinade proportions were forgiving.
Too much prep for me! Just throw a steak on the grill, why not?
Absolutely delicious! The flavors are spot on! My whole family loved it.
I’m glad you enjoyed it! Those flavors really do come together nicely, don’t they?
These skewers sound amazing—sumac + lemon is such a perfect combo. I’d definitely grill a little longer for more char on the peppers.
Easy and quick! I used leftover veggies and it worked. Also my kids ate it without complaining (rare).
Used chicken because I didn’t have sirloin and honestly it was still great. Also I forgot to salt until after grilling… but yeah, not ideal. Fix that and it’s awesome.
I followed it and it was okay… not mind-blowing. Also I ran out of sumac so I subbed paprika and it definitely wasn’t the same.
Totally fair—sumac makes a huge difference here. Paprika’s more smoky/sweet, so you lose that tangy, lemony vibe. Next time maybe try a little extra lemon + a pinch of cumin/za’atar if you’re out of sumac.
I get what you mean about not mind-blowing. I used sumac once and it was way brighter. With paprika it was like… a different meal. Still tasted fine tho, just not the same flavor profile.
Pretty straightforward, love how you balance acid (lemon) with the savory beef. I usually add a pinch of garlic too, but the base is solid.
These came out so juicy! The sumac flavor is super bright and really makes the peppers pop. I’ll definitely make these again.
Yes!! This exact combo is so good—sumac really wakes everything up. I love how the lemon keeps it bright instead of heavy. Definitely adding this to my repeat list.
Hmm I made something like this once but my sumac was kinda bitter? Maybe I used too much. What brand of sumac do you use and do you mix it right before grilling?
I’m skeptical of sumac on beef. Turns out it’s actually really good though—kinda tangy. Next time I’ll cut the onion a bit smaller so it chars evenly.
I tried something similar and it came out great, but I recommend soaking the onions/peppers in the marinade for like 10-15 minutes first. Maybe it helps seasoning stick.
That makes sense! The sumac + lemon mix feels like it would cling better after a short soak. I’m gonna try 10 minutes next time—great tip.
I’m not sure soaking is necessary… I just brush it on and the flavor is plenty. Also, 10-15 min might make the onion too soft on the grill? Maybe but idk.
Directions say brush with marinade, but I want more coating. Can I just pour some over while grilling? Also do you flip only once?
I followed it exactly and my grill flare-ups burned the pepper edges a bit. Flavor was good, but visually not pretty. Maybe lower heat?
Yeah, that makes sense—peppers brown fast on higher heat. Next time try medium heat and maybe brush less marinade right before the flip (sumac can char). You can also cut the peppers a touch bigger.
Sumac is overrated. It tastes like… lemony dirt? lol. I know that sounds harsh, but I didn’t love it.
Totally get what you mean—sumac can be really sharp. I still love it, but if you’re not into that tangy “lemony” bite, it can feel a little earthy. Maybe try using a bit less next time?
I used chicken instead of beef (don’t hate me) and the marinade worked great. The recipe is pretty forgiving.
No hate at all—chicken works really well with sumac and lemon. Glad the marinade came out great!
The prep is easy, but I’m skeptical about 3-4 minutes per side for sirloin cubes. Mine usually takes longer unless they’re really small. Anyone else?
My grill flare-ups kept burning the peppers a bit, so I moved them to the top rack (or off direct heat) halfway through. Still tasty.
Tasted like a fancy restaurant skewer. The lemon + sumac combo is legit. I used chicken the second time and it was still great.
I followed it exactly and the beef came out tender, but my veggies got a little softer than I wanted. Maybe my onion pieces were too small.
Nice! If your veggies got softer, it might just be because the onion/peppers were a bit small—smaller pieces usually cook faster and get tender quicker on the grill. Next time try cutting them slightly larger (or skewer just the onions with fewer passes) and keep an eye on them around that 3–4 min per side mark.
Pretty solid. The marinade smells amazing, but I think 3-4 minutes per side might be too short depending on grill heat. I went closer to 5-6.
Totally get that—my grill runs hot, so 3–4 min/side is usually perfect, but if yours’s cooler then 5–6 makes sense. The sumac + lemon smell is the best part. I always check doneness rather than relying only on the timer.
I’m not usually a fan of sumac, but wow—this converted me. Simple ingredients, big flavor. Will make again for sure.
Not sure about the sumac amount—2 tbsp is a lot. I accidentally used closer to 3 and it was kinda intense, but still good.
Yeah, 2 tbsp can be intense depending on the brand. If you hit 3 tbsp and it still tasted good, you might just like a stronger sumac flavor—next time try 2.5 and see.
1 pound beef sirloin… okay but how thick are the cubes? I did 2 inch once and it was raw inside. Timing matters!
Grilled beef skewers are my weakness lol. This looks delicious, but I’m gonna add mushrooms because life is short.
These came out awesome—juicy beef and the sumac flavor is bright without being overpowering. I did 3.5 min per side and everything was perfectly tender. Will make again!
Turned out solid, but I think my skewers cooked unevenly because some onion pieces were thicker. Next time I’ll make everything the same size like the recipe says.
These came out so flavorful—sumac is such an underrated punch. I grilled them a little longer than 4 minutes per side for medium and it was perfect.
Agreed—sumac really makes these pop. I’ve been underusing it too. Thanks for the timing tip on grilling!
meh. Flavor is okay but I’ve had better kebabs. Also, “desired doneness” is kinda vague—mine dried out.
Yeah, “desired doneness” is definitely vague. I’ve had that happen too—after 3-4 min per side it can go from juicy to dry fast depending on grill heat and cube size. Next time I’m thinking pull them a little earlier and rest them 5 min, plus keep the grill from running too hot.
Good idea, but I think 3-4 minutes per side depends a lot on your grill temp. Mine needed closer to 5. Still delicious though.
Not gonna lie, “sumac marinade” sounds fancy but it’s just lemon + spices, right? Still, the tang is legit. Will make again.
Absolutely delicious—those sumac flavors are bright and not overpowering. I grilled mine a touch longer and the beef stayed juicy. Will make again!
Glad you liked it! Sumac can be so punchy, so “bright but not overpowering” is exactly the goal. I love that you grilled it a touch longer and still kept it juicy—what doneness did you aim for?
These were shockingly good. The sumac really makes the whole thing taste bright, like restaurant-style. I did 4 minutes a side and the beef stayed juicy.
Yes!! Sumac really is the secret—totally makes it taste “restaurant bright.” Glad your timing worked out and the beef stayed juicy. I’ll try 4 minutes a side next time.
These were okay. The veggies got tender but the beef cubes were a bit dry on my end. I’d lower the heat or pull them earlier.
These were a huge hit—juicy beef and the sumac makes everything taste bright and tangy. I grilled a little longer and got perfect char.
I’m not sure about 2 tbsp sumac—felt a little intense. Could be just my brand though. Still tasty, just more tang than I expected.
Great balance of tang and savory. Next time I’ll add mushrooms or zucchini for more variety.
Love that idea! Mushrooms on skewers would soak up the sumac-lemon marinade so well, and zucchini would add a nice juicy bite. 😋 Next time I’m trying both—thanks!
Not bad, but the marinade is kinda thick? I brushed it on and it didn’t spread evenly on the beef. Still tasty though.
I made these last week and my family devoured them. The onions caramelized just right. Will make again for sure.
Love hearing this! That sumac/lemon combo really makes the onions sing when they caramelize—great job. 😄
Huh, caramelized onions AND only 3-4 min per side? I tried something like this but my onions stayed crunchy. Maybe my grill temp was off… I’ll give your method a shot though.
Not sure about only 2 tbsp sumac for 1 lb beef—feels like it might be a bit much or not enough depending on the brand. Still, I’ll try it because sumac is awesome.
2 tbsp sumac for 1 lb seems perfect to me. It gives that tangy lemony flavor without making it too sour. Just taste the marinade before grilling—if it’s too intense, add a bit more olive oil or lemon.
I get what you mean—sumac varies a lot by brand. I usually start around 1.5 tbsp for 1 lb and then bump it next time. Two tbsp isn’t insane though since it’s mixed with oil and lemon.
Good idea, but 3-4 minutes per side feels short for sirloin cubes. Mine got a bit charred outside before they were done inside, so I’d tweak the timing or cube size.
Sumac makes everything better. 10/10.
(Also my kids ate all the peppers, so win!)