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.
- For medium-rare steak, cook until internal temperature is 135°F
- For medium steak, cook until internal temperature is 145°F
- For well-done steak, cook until internal temperature is 150°F
Tips for the Best Kebabs
- If using wooden skewers, just be sure to soak them in water before using them to prevent the wood from burning. It makes all the difference!
- Take the skewers off of the grill a few degrees before you reach the desired temperature, the temperature will continue to rise as they rest.
- Metal skewers will be hot, use caution when serving.
- Don’t skip resting the meat before serving.
How to Use Leftovers
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!
Did your family love these Garlic Steak Kabobs? Leave us a rating and a comment below!
Garlic Butter Steak Kabobs
Ingredients
- 1 ½ pounds sirloin steak or ribeye
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil
- 2 cloves garlic minced
- ¼ cup butter
- 1 tablespoon lemon juice
- 1 tablespoon tomato paste
- 1 red onion cut into 1″ pieces
- 1 tablespoon fresh parsley chopped, plus more for garnish
Instructions
- 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.
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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More Kabobs We Love
- Grilled Chicken Kabobs with Vegetables – healthy & filling
- Teriyaki Chicken Kabobs – so easy to make
- Easy Beef Kabobs – great for a crowd
- Grilled Marinated Vegetable Kabobs – the best side dish
- Hawaiian Chicken Kabobs – a summertime favorite
This looks so delicious, we don’t own a grill. Could we air fry it?
Absolutely! I think that would work great. If you try it I would love to hear how it turns out Sharon!
I was going to ask the same thing. after you make it, could you post the time and temp you used? thanks!
So easy and delicious!
I am so glad you enjoyed this recipe Amy!
These turned out so flavorful and easy to make! I used sirloin and used a tenderizer before cutting into cubes. One suggestion would be to warm the butter mixture before drizzling onto the skewers at the end.
That’s a great tip Rebecca! I am so glad you enjoyed this recipe.
These are sooo good!!! I like to put these in a pita n make a wrap with lettuce, tomato,tetziki…yumo
That’s a great idea Amber! I am so glad you loved this recipe.
These were a super hit in our house, and so easy! I was surprised how amazing even the onion tasted—my kids have never consumed so many onions—EVER! Everyone wanted me to commit to making them again soon.
Holly
I have to say you hit it out of the park with this one it was fabulous heat it up great thank you for sharing recipe
Cyndi
So happy you enjoyed this recipe, Cyndi!