Garlic Butter Steak Kabobs
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Low-carb, Keto-friendly
Ingredients
Scale
- 1.5 lbs Top Sirloin or Ribeye steak, cut into 1-inch cubes
- 2 large bell peppers (any color), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Cut your steak into uniform 1-inch cubes. Do the same with the bell peppers and red onion, ensuring everything is roughly the same size so they cook evenly. If you are using wooden skewers, make sure to soak them in water for at least 20 minutes before this step to prevent burning.
- In a large mixing bowl, toss the steak cubes, peppers, and onions with olive oil, salt, black pepper, and dried oregano. Ensure every piece is well-coated with the oil and seasonings to enhance the flavor and prevent sticking to the grill.
- Thread the steak and vegetables onto the skewers, alternating between the meat, peppers, and onions. Leave a little bit of space between each item so the heat can circulate, but keep them close enough to stay juicy.
- Preheat your grill or a large cast-iron skillet over medium-high heat. Place the skewers on the hot surface and cook for about 2 to 3 minutes per side. Total cooking time should be around 8 to 10 minutes for medium-rare to medium doneness.
- While the steak is cooking, whisk together the melted butter, minced garlic, and fresh parsley in a small bowl. During the last minute of cooking, brush the garlic butter generously over all sides of the kabobs. Remove from heat and let rest for 3 to 5 minutes before serving.
Find it online: https://www.yucolor.com/dinner/garlic-butter-steak-kabobs/