Steak Kabobs with Garlic Butter

Sink your teeth into the mouthwatering tenderness of Steak Kabobs with Garlic Butter, where juicy morsels of beef, kissed by flames and dripping with rich, aromatic garlic butter, create an irresistible symphony of flavors. These skewered delights transform ordinary dinner nights into memorable feasts, combining premium steak chunks with colorful vegetables for a meal that’s both visually stunning and incredibly satisfying. Steak Kabobs with Garlic Butter have become a backyard grilling favorite, perfect for both casual family dinners and sophisticated entertaining. You’ll learn how to select the perfect cut of beef, master the art of even cooking, and create a garlic butter sauce that elevates this dish to restaurant-quality status.

Why You’ll Love This Recipe

These Steak Kabobs with Garlic Butter will quickly become your go-to grilling recipe for so many reasons. First, they offer that perfect balance of simplicity and sophistication – impressive enough for guests yet straightforward enough for weeknight cooking. The contrast between the charred exterior and juicy interior of the steak creates a textural masterpiece that’s impossible to resist.

The versatility is another standout feature – customize with your favorite vegetables or adapt the marinade to suit your taste preferences. Unlike many grilled dishes, these kabobs cook quickly (usually under 10 minutes), making them perfect for those evenings when you want something spectacular without hours of preparation.

Perhaps most compelling is how the garlic butter melts luxuriously over the hot kabobs, infusing every bite with rich, aromatic flavor that transforms good steak into an extraordinary culinary experience. The butter creates a velvety finish that coats both the meat and vegetables, unifying the dish with a golden touch of indulgence that elevates backyard grilling to gourmet status.

Ingredients

For the Steak Kabobs with Garlic Butter (serves 4):

• 1½ pounds (680g) sirloin steak, cut into 1½-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch chunks
• 8 ounces (225g) button mushrooms, stems removed
• 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) kosher salt
• 1 teaspoon (5g) freshly ground black pepper
• 1 teaspoon (5g) garlic powder

For the Garlic Butter:
• 4 tablespoons (56g) unsalted butter, softened
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon (4g) fresh parsley, finely chopped
• ½ teaspoon (2g) sea salt
• ¼ teaspoon (1g) red pepper flakes (optional)

Choose sirloin for its ideal balance of tenderness and flavor, though ribeye or New York strip steak make excellent alternatives for these beef and garlic kabobs. Fresh garlic is essential for authentic flavor in the butter sauce.

Pro Tips

Choose the Right Cut: For the juiciest Steak Kabobs with Garlic Butter, select well-marbled sirloin, ribeye, or New York strip. The intramuscular fat melts during grilling, creating natural moisture that keeps the steak tender even with high-heat cooking. Avoid lean cuts like tenderloin which can dry out quickly on skewers, or tougher cuts that won’t become tender in the short cooking time.

Uniform Sizing is Critical: Cut all ingredients—both meat and vegetables—into similarly sized pieces, ideally 1½-inch cubes. This uniform size ensures everything cooks at the same rate, preventing the frustration of perfectly cooked steak with undercooked vegetables (or worse, overcooked steak with perfectly done vegetables). Remember that meat shrinks during cooking, so err slightly larger with steak pieces.

Temperature Control Makes or Breaks Kabobs: Start with room temperature steak (30 minutes on the counter before prep) for even cooking, and use a two-zone fire on your grill—high heat for initial searing followed by medium heat to finish cooking. This prevents the common grilling mistake of charred exteriors with raw centers. For gas grills, preheat to 450°F (232°C); for charcoal, wait until coals are covered with white ash before cooking. The perfect garlic steak kabobs require vigilant temperature management.

Instructions

Step 1: Prepare the Steak and Vegetables
Start by cutting your sirloin into consistent 1½-inch cubes, ensuring they’re similar in size for even cooking. Pat the meat dry with paper towels to promote better browning when grilled. In a large bowl, combine the steak cubes with bell peppers, red onion chunks, and mushrooms. Drizzle with olive oil, then sprinkle with kosher salt, black pepper, and garlic powder. Toss gently until everything is evenly coated with oil and seasonings. Let this mixture rest at room temperature for 15-20 minutes while you prepare other components.

Step 2: Make the Garlic Butter
While the meat and vegetables marinate, prepare your garlic butter by placing the softened butter in a small bowl. Add minced garlic, chopped parsley, sea salt, and red pepper flakes if using. Mix thoroughly until all ingredients are well incorporated. Transfer the mixture to a piece of plastic wrap, form into a log shape, and refrigerate until needed. This can be made up to three days in advance – the flavors will actually develop more deeply over time, making your Steak Kabobs with Garlic Butter even more flavorful.

Step 3: Assemble the Kabobs
If using wooden skewers, ensure they’ve been soaked in water for at least 30 minutes to prevent burning. Begin threading the marinated ingredients onto skewers, alternating between steak, peppers, onions, and mushrooms. Leave small spaces between items to ensure heat circulates properly. For the most visually appealing presentation, start and end each skewer with colorful vegetables. Avoid overcrowding the skewers – this is a common mistake that leads to uneven cooking.

Step 4: Grill to Perfection
Preheat your grill to medium-high heat (approximately 400-450°F). Place the assembled Steak Kabobs with Garlic Butter on the grill and cook for about 3-4 minutes per side, rotating a quarter turn each time to achieve those beautiful grill marks and ensure even cooking. For medium-rare steak, aim for an internal temperature of 135°F. Medium would be 145°F. Remember that the meat will continue cooking slightly after removal from heat. Use a reliable instant-read thermometer for precision, as cooking times can vary based on your grill and the size of your steak pieces.

Step 5: Apply the Garlic Butter
Once the kabobs reach your desired doneness, remove them from the grill and immediately top each skewer with a slice of the prepared garlic butter. The heat from the freshly grilled kabobs will melt the butter, creating an irresistible sauce that coats both the meat and vegetables. Allow the Steak Kabobs with Garlic Butter to rest for 3-5 minutes before serving, giving the butter time to incorporate and the juices to redistribute throughout the meat. Garnish with additional fresh parsley if desired for a bright finishing touch.

Variations

Mediterranean Steak Kabobs: Transform your Steak Kabobs with Garlic Butter with a Mediterranean twist by marinating the steak in lemon juice, olive oil, oregano, and minced garlic for 2 hours before assembling. Replace standard vegetables with cherry tomatoes, zucchini chunks, and red onion. After grilling, instead of garlic butter, drizzle with a mixture of melted butter, lemon juice, and crumbled feta cheese. Serve with warm pita bread and tzatziki sauce for an inspired Mediterranean feast.

Asian-Inspired Beef Skewers: Create an Eastern flavor profile by marinating your steak in a mixture of soy sauce, honey, ginger, and sesame oil for at least 1 hour. Thread the meat with green onions, pineapple chunks, and bell peppers. Replace the standard garlic butter with a soy-ginger butter (mix butter with reduced-sodium soy sauce, grated ginger, and a touch of honey). Sprinkle with toasted sesame seeds and sliced green onions before serving these fusion beef and garlic kabobs alongside steamed rice.

Surf and Turf Kabobs: Elevate your Steak Kabobs with Garlic Butter by alternating steak pieces with large shrimp or sea scallops on the skewers. Adjust cooking time carefully to ensure seafood doesn’t overcook (typically placing seafood on separate skewers works best). Enhance the garlic butter with finely chopped herbs like dill and chives, plus a splash of lemon juice to complement both the beef and seafood components. This variation creates an impressive date-night dinner with minimal additional effort.

Storage and Serving

Store leftover Steak Kabobs with Garlic Butter properly by removing the meat and vegetables from skewers and placing them in an airtight container in the refrigerator, where they’ll keep for up to 3 days. For best results when reheating, avoid the microwave which can toughen the meat. Instead, warm them gently in a covered skillet with a splash of beef broth to retain moisture, adding fresh garlic butter just before serving to revive the flavors.

For an impressive presentation, serve these garlic steak kabobs on a large wooden board or platter with the skewers artfully arranged atop a bed of buttery mashed potatoes or fluffy couscous, which will soak up the delicious garlic butter sauce. Complement the meal with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the dish.

Create a complete dining experience by serving your Steak Kabobs with Garlic Butter with crusty bread for sopping up extra butter sauce, a bold red wine like Cabernet Sauvignon or Malbec, and finishing with a light dessert such as lemon sorbet to cleanse the palate after this satisfying meal. For casual entertaining, consider setting up a “build-your-own-kabob” station where guests can customize their skewers before you grill them.

FAQs

What’s the best cut of beef for Steak Kabobs with Garlic Butter?
Sirloin steak offers the ideal balance of tenderness and flavor for kabobs. Ribeye and New York strip also work beautifully but are more expensive options. Avoid cuts like chuck or round steak, which tend to become tough when grilled quickly.

Can I make the garlic butter ahead of time?
Absolutely! The garlic butter can be prepared up to a week in advance and stored in the refrigerator. For longer storage, wrap tightly and freeze for up to 3 months. The compound butter actually develops more flavor over time.

How do I prevent vegetables from becoming mushy or undercooked?
Choose vegetables with similar cooking times to steak, like bell peppers, onions, and mushrooms. For denser vegetables like potatoes, partially pre-cook them before skewering. Maintain uniform size (about 1½ inches) across all ingredients to ensure even cooking.

Can I make these kabobs in the oven?
Yes! Place assembled kabobs on a rack set over a baking sheet and broil 4-5 inches from the heat source. Broil for about 3-4 minutes per side, rotating until all sides are nicely browned and the steak reaches your desired doneness.

Should I marinate the steak before making kabobs?
While Steak Kabobs with Garlic Butter are delicious without marinating, a brief 30-minute marinade can enhance flavor. A simple mixture of olive oil, garlic, and herbs works well. Avoid acidic marinades (like those with vinegar or citrus) for longer than 2 hours as they can make the meat mushy.

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