Buttery Garlic Steak Kabobs

Buttery Garlic Steak Kabobs

15 mins
2 hrs
15 mins

Chunks of crunchy bell peppers, fresh mushrooms and caramelized onions add sweet and savory contrast to tender morsels of juicy, marinated steak. Melted butter and a real smoke flavor add a bit of complexity and richness to the kabobs, turning a simple lineup of ingredients into a dish that tastes like a million bucks. 

This recipe was created by our partner, Ben McGraw of @firehousegrub. Ben made this recipe on the  EDGE Electric Grill, but you can make it on your grill.


Steak Kabobs

  • 1 onion, cubed
  • 1 bell pepper, sliced into 1-2 inch cubes
  • 1 pack (16 ounce) white mushrooms
  • 1 steak, sliced into 1-2 inch cubes
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon garlic, minced
  • 2 tablespoons green onion, chopped
  • 4 tablespoons butter
  • > pepper, to taste


Step 1 Of 11
Slice the onions, bell peppers and steak into cubes.
In a large pan, combine the steak, bell peppers, onions and mushrooms with soy sauce, Worcester sauce and pepper until the ingredients are completely coated.
Cover and marinate in the refrigerator for 2 hours.
Preheat the grill to 400°F.
Slide a cube of steak on the skewer, followed by a mushroom, chunk of onion and slice of bell pepper. Repeat, leaving 1” of room on each side.
Once the grill is preheated, add the kabobs and cook with the lid closed.
Place a skillet on the grill and combine the butter, green onions and garlic.
Flip the kabobs and drizzle with the melted butter mixture, then cook for 3 to 4 minutes.
Turn the kabobs again, drizzle with melted butter and cook for another 3 to 4 minutes.
Garnish with green onions and repeat until the kabobs reach 135°F (or your desired level of doneness).
Remove from the grill and let the kabobs rest for 3 to 5 minutes before serving.
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