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Steak Kebabs with Garlic-Rosemary Butter

Steak Kebabs with Garlic-Rosemary Butter
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Ingredients

Scale

For the Kebabs:
1½ lbs sirloin or ribeye steak, cut into 1½-inch cubes

1 red bell pepper, chopped

1 zucchini, sliced into rounds

1 red onion, cut into chunks

2 tbsp olive oil

Salt and pepper to taste

Wooden or metal skewers

For the Garlic-Rosemary Butter:
4 tbsp unsalted butter, melted

2 cloves garlic, minced

1 tsp fresh rosemary, finely chopped

1 tsp lemon juice (optional)

Instructions

Soak Skewers (if wooden): Soak in water for 30 minutes to prevent burning.

Assemble Kebabs: Toss steak and veggies with olive oil, salt, and pepper. Thread onto skewers, alternating meat and vegetables.

Make Butter Sauce: In a small bowl, mix melted butter with garlic, rosemary, lemon juice, and a pinch of salt.

Grill: Preheat grill to medium-high. Grill kebabs 3–4 minutes per side or until steak is cooked to desired doneness.

Brush & Serve: Brush kebabs with garlic-rosemary butter as soon as they come off the grill. Serve hot with extra sauce on the side.

Nutrition

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