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Steak Kabobs with Garlic Butter

Steak kabobs with garlic butter feature marbled sirloin cubes threaded with peppers, onions, and mushrooms, then grilled until charred and juicy. Finish by brushing the hot kabobs with a garlic-butter-parsley glaze that melts and pools for glossy flavor.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate
  1. Combine olive oil, Worcestershire sauce, minced garlic, salt, and pepper in a bowl, then stir until evenly mixed. Visual cue: the marinade looks uniform and glossy.
  2. Add sirloin steak cubes to the marinade and turn to coat, then let marinate for 30 minutes. Visual cue: steak pieces look darker and well-coated.
Assemble Kabobs
  1. Thread steak cubes, bell peppers, red onion, and mushrooms onto skewers, alternating ingredients. Visual cue: each skewer is evenly packed with colorful chunks.
Grill
  1. Preheat the grill to medium-high heat, then grill the kabobs for 10-15 minutes. Visual cue: you see charred edges forming on steak and vegetables.
  2. Turn kabobs every 3-4 minutes during grilling until steak reaches your desired doneness. Visual cue: all sides show grill marks and the vegetables are slightly blistered.
Garlic Butter Finish
  1. Mix melted butter with minced garlic and chopped fresh parsley just before serving. Visual cue: the mixture turns fragrant and speckled green.
  2. Remove kabobs from the grill and immediately brush generously with garlic butter. Visual cue: melted butter glazes the kabobs and begins to pool on the platter.

Notes

For the juiciest kabobs, keep grill heat steady and avoid pressing the meat while it cooks. Refrigerate leftover kabobs in a sealed container for up to 3 days; reheat gently so the vegetables don’t get soggy. Freezing is not recommended for best texture. If you want a lower-fat option, reduce butter to 1/3 cup and brush lightly at the end.