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Steak Kabobs with Garlic Butter

Steak kabobs with garlic butter—juicy sirloin cubes and charred peppers, onions, and mushrooms cooked on skewers over medium-high heat. Finished with a quick garlic butter brush so every kabob gleams and tastes rich.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Steak marinade
  • 0.5 cup olive oil
  • 3 tbsp Worcestershire sauce
  • 6 clove garlic minced; split between marinade and garlic butter
  • salt and pepper to taste
  • 2 lb sirloin steak cut into 1.5-inch cubes
Vegetables and skewers
  • 2 bell peppers cut into chunks
  • 1 red onion cut into chunks
  • 8 oz mushrooms
  • 1 Metal or soaked wooden skewers
Garlic butter finish
  • 1 0.5 cup butter melted
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Marinate the steak
  1. Combine olive oil, Worcestershire sauce, minced garlic, salt, and pepper, then pour over steak cubes on a sheet pan or in a shallow tray and coat well.
  2. Cover and refrigerate for 30 minutes to marinate, turning once halfway so the beef absorbs the seasoning.
Assemble the kabobs
  1. Thread steak, bell peppers, red onion, and mushrooms onto skewers, alternating ingredients for even cooking.
Grill
  1. Grill over medium-high heat for 10-15 minutes, turning every 3-4 minutes until the steak reaches your desired doneness, with vegetables getting charred edges.
Finish with garlic butter
  1. Mix melted butter with minced garlic and chopped parsley until glossy and fragrant.
  2. Remove kabobs from the grill and immediately brush with garlic butter before serving, letting it pool and melt over the charred vegetables.

Notes

For best browning, let the grilled kabobs rest off the heat for 3-5 minutes after brushing with garlic butter before serving. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or on the grill briefly. Freezing is not recommended for best texture. Dietary swap: use a reduced-sodium Worcestershire sauce to lower overall sodium while keeping the same marinade flavor.