Garlic and Paprika Beef Skewers with Bell Pepper and Onion

In a large bowl, combine minced garlic, paprika, lemon juice, olive oil, salt, and black pepper. Whisk together into a fragrant marinade.

Add the cubed beef steak to the bowl and toss thoroughly, coating every piece in the bright red marinade. Cover and refrigerate for at least 30 minutes to let the flavors seep in.

While the beef marinates, cut the bell peppers into large chunks and the yellow onions into thick wedges, keeping pieces similar in size for even cooking.

Thread the marinated beef cubes onto skewers, alternating with bell pepper chunks and onion wedges. Pack them close together but leave a little room for the heat to circulate.

Preheat your broiler or grill pan to medium-high heat. If using remaining marinade for brushing, set aside a portion BEFORE adding raw beef, or bring the used marinade to a boil for 1 minute before applying to cooked skewers. Never brush raw marinade that has touched uncooked beef onto skewers during cooking.

Cook the skewers under the broiler or on the grill pan for 5-7 minutes per side, turning once, until the beef reaches an internal temperature of 145°F for medium-rare or 160°F for medium. Use a meat thermometer to verify doneness, especially near bone or dense center pieces. The vegetables should be charred at the edges.

Transfer the cooked skewers to a serving platter. Finish with a squeeze of fresh lemon juice over the top and a generous scattering of chopped parsley.

Serve the skewers with a side of cooling plain yogurt for drizzling, and extra lemon wedges on the side for those who want more brightness. Keep yogurt chilled below 40°F until immediately before serving. Discard any yogurt that has been left at room temperature for more than 2 hours.