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Steak Kabobs with Garlic Butter

Steak kabobs with garlic butter are marinated sirloin cubes grilled fast with charred peppers, onions, and mushrooms. The final step brushes everything with melted garlic butter so the kabobs look glossy and taste savory with a smoky finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 2 lb sirloin steak cut into 1.5-inch cubes
  • 2 bell peppers cut into chunks
  • 1 red onion cut into chunks
  • 8 oz mushrooms
  • 0.25 cup olive oil
  • 3 tbsp Worcestershire sauce
  • 3 garlic minced for marinade
  • salt and pepper to taste
  • 0.5 cup butter melted
  • 4 garlic minced for garlic butter
  • 2 tbsp fresh parsley chopped
  • 1 Metal or soaked wooden skewers

Equipment

  • 1 grill

Method
 

Marinate the steak
  1. Combine olive oil, Worcestershire sauce, minced garlic, salt, and pepper in a bowl, stirring until well blended. Marinate the steak cubes for 30 minutes so the marinade clings to the meat.
Assemble the kabobs
  1. Thread the marinated steak, bell peppers, red onion, and mushrooms onto skewers, alternating ingredients. Leave a little space between chunks so they char instead of steaming.
Grill and cook
  1. Grill the kabobs over medium-high heat for 10-15 minutes, turning every 3-4 minutes. Continue until the steak reaches your desired doneness, and look for browned edges and charred vegetables.
Finish with garlic butter
  1. Mix melted butter with minced garlic and chopped parsley until glossy and fragrant. As soon as the kabobs come off the grill, immediately brush with garlic butter so it melts and pools.

Notes

For best results, marinate the steak in a single layer and let it sit at cool room temperature for 10 minutes before grilling (no longer than that). Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on a skillet or in the microwave. Freezing is not recommended because the vegetables soften. For a lower-fat option, use 1/4 cup butter or swap in olive-oil-based garlic herb spread instead.