Garlic and Herb Beef Kabobs

Servings: 6


  • 2 pounds sirloin steak
  • 1 tablespoon seasoned salt or garlic salt, divided
  • 1 teaspoon cracked black pepper, divided
  • ¼ cup soybean or vegetable oil
  • 6 cloves of garlic, minced
  • ½ cup butter
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh rosemary
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard

Trim steak and cut into 1-inch pieces. Place into a gallon-sized zip-close bag. Season meat with 2 teaspoons seasoned salt and ½ teaspoon black pepper.

Combine oil and garlic in a small saucepan and cook over medium heat until garlic is fragrant and golden brown. Remove pan from heat, add butter, herbs, red wine vinegar and mustard. Stir until mixture is combined. Pour half of the mixture over the meat in the zip-close bag and massage together; marinate 30 minutes. Set remaining part of the mixture aside until serving.

Preheat grill to 375 degrees F. After beef is done marinating, thread beef onto skewers, leaving a small space between each piece on the skewer. Grill kabobs for 8-11 minutes, turning occasionally until beef reaches 125-130 degrees F on a digital-read thermometer or until your desired doneness. Rest 5 minutes before serving, and drizzle with remaining garlic butter sauce and herbs. Serve warm and garnish with additional chopped fresh herbs.