Mini Beef Steak Skewers with Avocado and Smoked Paprika

In a large bowl, whisk together olive oil, smoked paprika, minced garlic, lemon juice, salt, and black pepper until fully combined into a fragrant marinade.

Add the beef cubes to the bowl and toss thoroughly, coating every piece. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

While the beef marinates, cut the yellow onion into roughly 2cm chunks and the bell peppers into similar-sized pieces. Thread the beef cubes onto small metal or soaked wooden skewers, alternating with the onion and bell pepper pieces. Set aside on a tray.

Heat a grill pan or cast iron skillet over high heat until it begins to shimmer. Place the skewers in a single layer and cook for 3-4 minutes without moving, until a deep sear forms on the first side.

Flip the skewers carefully and cook another 3-4 minutes. Use tongs to check the internal temperature — the beef should reach 63°C (145°F) at the center for medium doneness. Remove from heat and let rest for a minimum of 3 minutes before serving.

Serve immediately with lemon wedges on the side if you like.