Description
Juicy, garlicky steak kabobs with bell peppers, onions, mushrooms, and zucchini, basted in a rich garlic butter mixture. This recipe cooks in under 15 minutes, making it perfect for busy weeknights or festive gatherings like Labor Day.
Ingredients
- 2 pounds sirloin or ribeye steak, cut into 1.5-inch cubes
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 medium red onion, cut into 1.5-inch chunks
- 2 large bell peppers (red and green), cut into 1.5-inch chunks
- 8 oz whole button or cremini mushrooms
- 1 medium zucchini, cut into thick rounds
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Bamboo or metal skewers
Instructions
- Cut the steak into uniform 1.5-inch cubes and place in a large bowl.
- Add soy sauce, Worcestershire sauce, garlic powder, and black pepper to the steak. Toss to coat evenly. Let sit for 30 minutes to 2 hours, or skip marinating if short on time.
- Chop the red onion, bell peppers, mushrooms, and zucchini into 1.5-inch pieces similar in size to the steak.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated steak and vegetables onto skewers, alternating ingredients (e.g., steak, onion, pepper, steak, mushroom). Leave small spaces between pieces for heat circulation.
- In a small saucepan or microwave, melt the butter. Stir in minced garlic, chopped parsley, lemon juice, and red pepper flakes. Keep warm.
- Preheat grill to high heat and clean/oil the grates.
- Place skewers on the grill. Grill for 2-3 minutes per side, brushing generously with garlic butter after each flip.
- Continue flipping and basting until steak reaches desired doneness (approx. 4-5 minutes per side for medium-rare).
- Remove from grill and let rest for 2-3 minutes before serving.
- Serve immediately with extra garlic butter on the side and a squeeze of fresh lemon.
Notes
[‘Pat steak cubes dry before threading to ensure a good sear.’, ‘Use a meat thermometer for best results; pull at 125°F for medium-rare as temperature will rise while resting.’, ‘Do not crowd the grill; cook in batches if necessary to maintain high heat.’, ‘Soak wooden skewers thoroughly to prevent burning.’, ‘Leftovers can be stored in the fridge for up to 3 days and reheated gently in a skillet.’]
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 2 skewers per servin
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 28
Keywords: steak kabobs, grilled steak, garlic butter, labor day dinner, quick dinner, summer grilling, beef skewers, easy grill recipes