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Brushed with garlic herb butter not once, but twice, these grilled steak kabobs are the first thing we make when the grill fires up. Juicy sirloin and colorful veggies soak up flavor before grilling, then again right after, so every single bite is loaded with it. Marinate everything ahead of time, and these steak kabobs on the grill are ready to cook the second the coals are hot.
My family and I don’t need much of an excuse to be by the pool all summer, and when family comes over, kabobs almost always end up on the grill. I honestly could not tell you the exact year I started making these, it’s been that long since my kids were still little. They’ve earned their spot as one of those meals everyone in my family still asks for, right there with our ribs and honey bbq chicken wings.
At first my marinade was melt the butter, drizzle it over the top, sprinkle on some salt, pepper, and garlic powder, and call it done, and that was very tasty. I decided to stir minced garlic straight into that melted butter instead of relying on the powder, and honestly, it changed everything. That’s the little tweak that turned this into the recipe my family requests by name.
Why you’ll love this Shish Kabob Steak Recipe
This one’s earned its spot in our rotation for good reason.
❥ Big flavor from a simple butter. Garlic, melted butter, and fresh parsley do all the work here. No long ingredient list, no complicated steps.
❥ Ready in about an hour. Thirty minutes of marinating is really all you need, so this fits into a regular weeknight as easily as a weekend cookout.
❥ Naturally gluten free. No swaps or special ingredients required, just simple, real food everyone at the table can enjoy
❥ Versatile enough for any protein. Swap in chicken using the same marinade if steak isn’t what you’re craving that day.
❥ A crowd pleasing grilled steak kabob recipe. Everyone builds their own skewer, so pickier eaters and adventurous ones are both happy.
NikkiIngredients for Garlic Butter Steak Kabobs
- Sirloin steak: Sirloin is my go to for kabobs because it stays tender and holds up well on the skewer, but ribeye or your favorite cut works just as well.
- Bell peppers: I like one green and one red for color, but use whatever combination you have on hand.
- Onion: Any onion you love works here. Sweet onion just brings a little extra caramelized flavor once it hits the grill. Red onion add beautiful color and a little more bite.
- Mushrooms: Whole mushrooms thread easily onto the skewer and soak up the garlic butter beautifully.
- Salted butter: This is where the flavor lives. Melting it with garlic turns it into a marinade and a finishing sauce in one step.
- Minced garlic: Fresh minced garlic makes a real difference here over garlic powder. It’s worth the extra minute.
- Parsley: Finely chopped parsley adds fresh color and a little brightness against the buttery kabobs.
- Coarse kosher salt: Coarse salt seasons the meat evenly without dissolving too quickly, so every bite gets real flavor.
- Coarsely ground black pepper: A generous coarse grind adds a little bite that plays well with the sweetness of the peppers and onion.
How to Make Steak Kabobs on the Grill
✱ Below shows step-by-step photos and instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.
Step 1 | Soak Your Skewers
If you’re using wood skewers, soak them in water for at least 30 minutes before threading. I prefer metal skewers since there’s no soaking required and they hold up better over high heat.
Step 2 | Cut the Steak
Trim any large fat cap off the sirloin, then cut it into 1 to 2 inch squares. Smaller cubes cook faster and keep your veggies crisp with more bite, while larger cubes need more grill time, which softens the veggies a little more by the time the steak is done.
I cut mine 1¾ to 2 inches for steak that’s perfectly tender inside, but size down if crisp veggies matter more to you.
Step 3 | Thread the Skewers
Thread the beef, peppers, onion, and mushrooms onto the skewers in whatever order you like.
Step 4 | Make the Garlic Butter
Place the butter and garlic in the microwave for 30 seconds to 1 minute, until the butter is melted.
Whisk in the chopped parsley until well combined. Remove ¼ cup of the garlic butter and set it aside for brushing after grilling.
Step 5 | Season and Brush
Salt and pepper all sides of the meat.
Brush half of the garlic herb butter over the meat and vegetables, then flip and brush the other side, coating all sides well.
If you prefer, you can toss everything in the butter before threading it onto the skewers instead.
Step 6 | Marinate
Cover and let the kabobs marinate for at least 30 minutes. If marinating longer, refrigerate them and remove from the fridge at least 30 minutes before grilling.
Step 7 | Grill the Kabobs
Preheat the grill to medium-high, about 450°F. Grill the kabobs for 11 to 15 minutes, turning the beef occasionally, until the steak reaches 125 to 135°F or your preferred doneness.
Step 8 | Finish and Rest
Brush the kabobs with the reserved garlic herb butter mixture. Let them rest for 5 minutes before serving.
Easy Variations & Substitutions
- Chicken swap: This same garlic butter marinade works beautifully on chicken if you want to switch things up or serve both proteins for a crowd.
- Veggie swap: Zucchini and yellow squash both grill well in place of or with the mushrooms, and any onion you love is a great substitute for sweet onion.
- Steak swap: Ribeye or your favorite cut works just as well as sirloin if that’s what you have on hand.
- Gluten free: This recipe is naturally gluten free as written. Always double check the labels on your butter and any packaged seasonings, since ingredients and processing can vary, especially if celiac disease is a concern.
If you would like to try another marinade The Best Grilled Chicken Marinade is also delicious on steak. My Copycat Carrabbas Tuscan Grilled Chicken Marinade is use at the resturant on their steak as well and is amazing.
Expert Tips for The Best Grilled Steak Kabobs
- Stay at the grill the whole time. The butter is already coating the steak and vegetables before they ever hit the grill, so dripping and flare ups can happen throughout the entire cook, not just at the start. Stay close and keep an eye on the flames the whole time these are on the grill
- Pull the steak a few degrees early. The internal temperature keeps climbing after the kabobs come off the grill, so if you wait until you hit your exact number, you’ll overshoot it.
- Match your cube size to your goal. Smaller cubes cook faster and keep the veggies crisper, while larger cubes need more time and soften the vegetables a bit more by the time the steak is done.
Garlic Butter Steak Kabobs: Doneness & Grill Time by Cube Size
| Doneness | Internal Temp | 1 inch | 1½ inch | 1¾-2 inch |
|---|---|---|---|---|
| Rare | 125°F | 6-8 min | 8-10 min | 9-11 min |
| Medium Rare | 135°F | 8-10 min | 10-12 min | 12-15 min |
| Medium | 145°F | 10-12 min | 12-14 min | 14-17 min |
| Medium Well | 150°F | 12-14 min | 14-16 min | 17-20 min |
Use a meat thermometer. Every grill runs a little differently, so relying on time alone can leave you guessing. A thermometer takes the guesswork out completely.
What to Serve With Grilled Steak Kabobs
My favorite way to serve these grilled steak kabobs is over White Rice or Easy Rice Pilaf, since the fluffy, buttery rice soaks up every bit of extra garlic butter from the plate. A side of Oven Baked Potatoes or Best Mashed Potatoes works just as well if you’re craving something a little heartier.
A fresh green salad rounds out the meal. My Strawberry Pecan Salad adds a little sweetness that plays well with the garlic butter, while a Caesar Salad, Copycat Olive Garden Salad, or Copycat Carrabba’s House Salad all bring a lighter, tangier bite to the table.
Storage & Make Ahead Instructions
Storage: Store any leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days.
Make Ahead: You can prep the steak and vegetables and let them marinate in the garlic butter up to a day ahead, just keep everything covered and refrigerated until you’re ready to grill.
Frequently Asked Questions
Sirloin is a great everyday choice since it stays tender and holds up well on the skewer, but ribeye or your favorite cut works too.
Grill steak kabobs for about 11 to 15 minutes over medium-high heat, turning occasionally, until the steak reaches your desired doneness. This depends on the size of the cut and the type of grill and temperature. I recommend a instant read meat thermometer for the most accurate way to check.
Yes, shish kabobs and steak kabobs both refer to meat and vegetables threaded onto a skewer and grilled. The terms are simply different names for the same style of dish.
Yes, this same garlic butter marinade works well on chicken. Just keep in mind chicken needs to reach an internal temperature of 165°F, so your grill time will run a little different than the steak times above.
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Garlic Butter Steak Kabobs
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Equipment
Ingredients
- 2.5 pound Sirloin Steak - cut about 1 ¾ to 2 inch thick
- 2 large bell peppers - I usually do 1 green and 1 red
- 1 large onion - sweet, red, or any you love
- 4 to 6 ounces whole mushrooms - or to taste
- 1 stick salted butter
- 2 tablespoons minced garlic
- 1 tablespoon finely chopped parsley
- 3 teaspoons coarse kosher salt to taste - or to taste
- 1 ½ teaspoons coarsely cracked black pepper - or to taste
Instructions
- If using wood skewers, soak them in water for at least 30 minutes.
- Trim any large fat cap off the steak and cut into 1 to 2 inch cubes. Smaller cubes cook faster and keep the veggies crisp with more bite. Larger cubes take a bit longer, softening the veggies more by the time the steak is done. I cut mine 1¾ to 2 inches for tender, perfectly cooked steak, but size down if you prefer crisper veggies.
- Thread the beef, peppers, onion, and mushrooms onto the skewers.
- Place the butter and garlic in the microwave for 30 seconds to 1 minute, until the butter is melted. Whisk in the chopped parsley until well combined. Remove ¼ cup of the garlic butter and set aside for brushing after grilling.
- Salt and pepper all sides of the meat and vegetables.
- Brush half of the garlic herb butter over the meat and vegetables, then flip and brush the other side, coating all sides well. If you prefer, toss everything in the butter before threading onto the skewers instead.
- Cover and marinate for at least 30 minutes. If marinating longer, refrigerate and remove at least 30 minutes before grilling.
- Preheat the grill to medium-high heat, about 450°F.
- Grill for 11 to 15 minutes, turning the beef occasionally, until it reaches 125℉ to 135°F or your desired doneness.
- Brush with the reserved garlic herb butter. Rest 5 minutes before serving.
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