Tender & savory steak kabobs are great for a barbecue entrée and a deliciously easy way to prep ahead!
Grill up these succulent skewers on the BBQ for a burst of flavor and top them off with a delectable garlic butter drizzle before serving!Grilled Garlic Steak Kabobs
There are so many reasons to love kabobs!This recipe is a true main dish, made with simple red onion between lots of juicy bites of steak! This dish goes well with grilled vegetables, on a salad, or even potato packets, a whole meal on the BBQ! Who doesn’t love kabobs in the summer? Marinated meat & veggies on the grill, yes, please! Ingredients for Steak Kabobs
The marinade for this dish is both simple and flavorful!
Steak – Use your favorite steak in this recipe. Try any type of sirloin or a flavorful ribeye for a richer taste.
Marinade – While butter adds flavor and promotes browning, olive oil helps with the consistency of the marinade. Lemon juice and tomato paste have a double duty in this recipe, both tenderizing the steak and adding flavor.
Garlic Butter – The parsley garlic butter in this recipe take it to the next level, so make sure you don’t skip it!
Variations – Vegetables can be added to these kabobs like mushrooms, bell pepper, or cherry tomatoes. To change up the marinade, stir in a tablespoon of soy sauce, Worcestershire sauce or Dijon mustard.How to Grill Garlic Steak Kabobs
Tender and delish steak kabobs are simple to make with this fail-proof recipe.Combine marinade ingredients (per recipe below). Prepare steak & marinate for up to two hours. Thread meat onto skewers, alternating with chunks of onion. Grill, turning occasionally according to recipe instructions.
Once grilled let the steak kabobs rest for a few minutes and then drizzle with the remaining butter mixture.No Grill? No Problem!
This recipe is as easy as anything to bake in the oven, too. Here’s the simple method:Prepare the recipe below as directed. Preheat the oven to 350°F, and line a baking sheet with parchment paper. Cook kebabs for 20-30 minutes, turning once. Rest meat for at least 5 minutes to seal in the juices. Drizzle with extra melted butter & parsley before serving.
Fridge: If there are any leftovers, they will keep for 3-4 days in the refrigerator in a covered container.
This steak kabob recipe is great added to a chef’s salad or steak salad. Or simply warm the skewers up in an air fryer or frying pan.
Frozen: Once cooked, steak can maintain its delicious flavor for around 2-3 months when frozen in the freezer.More Summer Grilling
Fire up the grill and cook up some potatoes and corn on the cob serve a steak your way!
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These tender & juicy grilled steak kabobs are the perfect summer entree. Or, bake them in the oven to enjoy all year long!
Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Trim any large fat cap off of the steaks and cut them into 1-inch cubes. Season with salt & pepper.
Place olive oil and garlic in the microwave for 20 seconds, add butter and heat for another 20 seconds or until butter is melted. Stir in lemon juice.
Place 4 tablespoons of the butter mixture in a small bowl (reserve the rest for serving) and stir in the tomato paste.
Add to the beef and toss quickly. Marinate 30 minutes or up to 2 hours. If using wood skewers, soak them in water at least 30 minutes while the beef is marinating.
Preheat the grill to medium-high heat (375°F).
Thread the beef and onion onto skewers and discard the marinade. Grill about 9-12 minutes turning beef occasionally or until beef reaches 125-130°F or to desired doneness.
Rest 5 minutes before serving. Drizzle with reserved garlic butter mixture and parsley and serve.
The additional butter mixture can be drizzled over top of the beef or served on the side for dipping.
Use any kind of steak you’d like.Rare – internal temp at 125° F. Medium Rare – internal temp at 135° F. Medium – internal temp of 145° F.internal temp of 145° F. Medium Well – internal temp of 150° F.
Cook the steak to desired doneness, keep in mind the temperature will continue to rise once the beef is removed from the grill so take it off a few degrees before it reaches the desired temperature.
Calories: 416 | Carbohydrates: 4g | Protein: 38g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 767mg | Potassium: 656mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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