Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter


Grilling with family, friends and neighbors is perfect when the sun is shining, the garden is blooming and the sounds of nature echo in the air. With fresh veggies and beef, these Grilled Sirloin Steak Kabobs are delicious options for backyard barbecuing.

8 ounces red-skinned potatoes
1 pound beef top sirloin steak, boneless, cut 1-inch thick
4 ounces portobello mushrooms
4 ounces cherry tomatoes
1 tablespoon olive oil
1 tablespoon steak seasoning blend

For basting sauce:
4 tablespoons butter
2 teaspoons fresh parsley
1 1/2 teaspoons garlic, minced
1 teaspoon fresh rosemary

Garnish options:
1 teaspoon fresh parsley
1 teaspoon fresh rosemary

Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on high for 6 to 8 minutes or until just tender, stirring once. Cool slightly.
Cut beef top sirloin steak into 1 1/4-inch pieces. Combine potatoes, beef, mushrooms, tomatoes, olive oil, and steak seasoning in a large bowl and toss. Alternately thread beef and vegetables onto metal skewers.

In a small saucepot, combine butter, parsley, garlic and rosemary. Melt butter mixture over low heat either on the stovetop or on your grill until melted; stir occasionally until incorporated.

Place kabobs on grill grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning once and brushing with basting sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary and parsley.

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If you enjoyed these Grilled Sirloin Steak Kabobs, try this Berbere Spiced Grilled Flat Iron steak recipe the next time you get grilling.