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Steak Kabobs with Garlic Butter

Steak kabobs with garlic butter are juicy grilled beef skewers paired with charred bell peppers, onions, and mushrooms. Marinated sirloin is grilled hot and then brushed with a garlicky butter finish for a glossy, flavorful coating.
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Prep Time 20 minutes
Cook Time 15 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetable kabobs
  • 2 lb sirloin steak
  • 2 bell peppers
  • 1 red onion
  • 8 oz mushrooms
  • 0.25 cup olive oil
  • 3 tbsp Worcestershire sauce
  • 3 garlic minced for marinade
  • 0.5 cup butter melted
  • 4 garlic minced for garlic butter
  • 2 tbsp fresh parsley chopped
  • 1 salt and pepper to taste
  • 1 Metal or soaked wooden skewers

Equipment

  • 1 grill grates

Method
 

Marinate the steak
  1. In a bowl, combine olive oil, Worcestershire sauce, minced garlic, salt, and pepper. Stir until evenly mixed, then marinate the steak cubes for 30 minutes.
Thread the kabobs
  1. Thread steak cubes, bell pepper chunks, red onion chunks, and mushrooms onto skewers in an alternating pattern. Arrange them so the pieces are evenly spaced for even grilling.
Grill the kabobs
  1. Preheat the grill to medium-high heat. Grill the kabobs for 10-15 minutes, turning every 3-4 minutes, until the steak reaches your desired doneness.
Finish with garlic butter
  1. In a small bowl, mix melted butter with minced garlic and chopped parsley. As soon as the kabobs come off the grill, brush them generously with the garlic butter before serving.

Notes

Pro tip: remove the kabobs from the grill when the steak is slightly under your target doneness because it will carry over while resting. Store leftovers in the refrigerator up to 3 days; freeze cooked kabobs up to 2 months for best quality. For a lower-saturated-fat option, use olive-oil garlic butter (replace butter with olive oil or a plant-based butter).