Kitchen notes · a little help before you start
Steak Kabobs with Garlic Butter
Steak kabobs are appealing enough on their own, but garlic butter gives you another reason to look forward to dinner. A bite of sirloin with a browned edge and a little butter is hard to pass up.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Keep the pieces even
Cut and thread everything in similar 1 inch pieces so the steak and vegetables cook at the same pace. It also makes the skewers easier to turn once they hit the grill.
2. Season after the oil
Brush the kabobs with olive oil first, then add the salt and pepper. The oil helps the seasoning cling to both the beef and the vegetables before grilling.
3. Use the broiler if you need it
No grill setup? The skewers can go under the broiler on a sheet pan coated with cooking spray. Keep the same per-side cooking time, then finish with the garlic butter as usual.
Get to know the ingredients
Sirloin cooks quickly
Sirloin is cut into 1 inch pieces here, so it doesn't need a long time on the grill. Once it's on skewers, plan on just a few minutes per side.
Bell pepper prep matters
Seed and core the green bell pepper before cutting it into 1 inch pieces. That size keeps it sturdy enough for skewering and close in size to the beef.
Use minced garlic in the butter
The garlic only cooks for 1 minute in melted butter, so minced garlic is the right texture. It flavors the butter quickly without needing a long simmer.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Steak Kabobs with Garlic Butter
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Brush on the garlic butter last
The last little job is the best one: brush the warm garlic butter over the cooked kabobs right before serving. Stir in the parsley off the heat first, then coat the steak and vegetables well.
A little more help as you go
Grill pan or outdoor grill
Either a grill or an indoor grill pan works here. Heat it to medium high before the skewers go on so the kabobs cook quickly and pick up good color.
Turn once each side has time
The cooking time is 4-5 minutes per side, so let the kabobs sit long enough to cook before turning. Moving them constantly makes it harder to get that grilled finish.
A few questions you might have
Can I cook these without an outdoor grill?
Yes. Use an indoor grill pan heated to medium high, or follow the broiler directions on a sheet pan coated with cooking spray.
Do the vegetables need to be cooked before skewering?
No. Thread the mushrooms, green bell pepper and red onion onto the skewers raw with the beef, then grill everything together.
When do I add the garlic butter?
Add it after the kabobs are cooked. Melt the butter, cook the garlic for 1 minute, stir in the parsley and seasoning off the heat, then brush it over the skewers.
How big should the steak and vegetables be?
Aim for 1 inch pieces. The sirloin, bell pepper and red onion are all prepped that way so they fit neatly on the skewers and cook evenly.
Should I season the garlic butter too?
Yes. After the garlic cooks and the pan comes off the heat, stir in the parsley and add salt and pepper to taste before brushing it over the kabobs.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
