Steak Kabobs with Garlic Butter

Kabob Dreams: Steak & Garlic Butter Heaven

Okay, can we just talk about how satisfying it is to bite into a juicy steak kabob? 😍 Like, I’m drooling just thinking about it. And every time I make these, it’s kinda like a mini-celebration in my kitchen. Who doesn’t love grilled meat on a stick, right?

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store! You’re gonna need 1 pound of beef sirloin (cut it into those cute little 1-inch chunks), a cup of mushrooms (and seriously, any kind will do, but I love button mushrooms), a green bell pepper (because color!), and a red onion (my fave). Oh, and don’t forget the olive oil — like 2 teaspoons should do. Salt and pepper are your besties here, plus butter (3 tablespoons, thank you). Oh, and a teaspoon of minced garlic — trust me, it’s gonna make your taste buds do a happy dance. Finally, some chopped parsley for that fresh vibe. 🌿

So Here’s Why I Make This Constantly

Okay, storytime! So the first time I made these kabobs, I was trying to impress a friend who was visiting, right? I was all stressed out, thinking, “What if they don’t like it??” But then, I pulled these bad boys off the grill and the smell — oh my gosh. It was like a culinary hug. We sat outside, laughing and stuffing our faces, and that night became one of those “remember when” moments. Now, I whip these up for everything from BBQs to random Wednesday dinners — they just hit different every time!

Another beautiful shot because we can’t get enough!

The One Trick That Changes Everything

Okay, listen up — the garlic butter is where the magic happens. Like, don’t just drizzle it on. Brush it on. Let the kabobs soak up that garlicky goodness while they’re hot. It elevates the whole thing from “yeah, this is good” to “OMG, how do I make this every day?”

Don’t Mess This Up (My Top Tips)

– Skewers: Soak wooden skewers in water for a bit before you use them. Save yourself the sad charred stick situation. Trust me, I learned the hard way.
– Don’t overcrowd: Leave some space on the skewers so they get that beautiful char. Too much stuff on one stick is a kabob tragedy.
– Check the meat: You want a nice medium-rare for that juicy goodness, so keep an eye on it! 4-5 minutes per side is usually golden, but if you’re a freak about doneness, use a meat thermometer.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if you somehow have leftovers (which is rare, they get devoured like they’re the last food on Earth), store them in an airtight container in the fridge for up to 3 days. Just heat them up in the oven or a skillet — you’ll get that char back!

If You Liked This, You’ll Probably Like These Too

If you’re vibing with these kabobs, you should totally try my Chicken Fajita Skewers or maybe Shrimp Tacos — both are a hit! And don’t even get me started on the Veggie Grill Platter; it’s a full-on feast!

So what do you think? Have you ever made kabobs? What’s your go-to summer dish? Would love to hear! 🍴✨