Garlic Butter Beef Kabobs
These beef kabobs are scrumptious and easy to make! Basted with garlic butter and grilled to your liking it is a great way to save money by making them yourself. The beef kabob marinade is made with a few simple spices and can be made with a cut of beef that suits your family’s budget.
Cooking time:
If you like your beef cooked medium or rare reduce the cooking time suggested according to your preference and cut of meat.
TIPS AND THINGS TO NOTE:
What cut of beef should you use:
Use a cut of beef that fits your budget! If your are using a cut of beef without much marbling use a fork to tenderize the meat by poking holes all through it prior to cutting them into cubes. One type of steak I would avoid for this would be skirt steak.
Soak wooden skewers:
If you are using wooden skewers (as oppose to metal) soak them in water for about 30 mins-1 hour to prevent them from burning on the grill.
- 3 pounds beef cut into cubes
- 2 tbsp olive oil
- 1.5 tbsp Adobo
- 1 tbsp all purpose or cajun seasoning
- 1 tbsp finely ground black pepper
- 1 tbsp onion powder
- 3 tbsp melted butter
- 1.5 tbsp finely chopped parsley
- 1 tbsp finely minced garlic
- 1 bell pepper cut into squares
- 2 small onions cut into cubes or small wedges
- Wooden or metal skewers ((see notes))
Cut your beef into cubes and season them with olive oil, adobo, all purpose seasoning, black pepper, and onion powder. Marinade for a few hours but preferably overnight.
Skewer the meat and veggies. This recipe makes about 16 small skewers with 3 pieces of meat on each. I use a beef-onion-pepper-beef sequence (starting and ending with a piece of beef).
Grill on medium-high heat for 1 to 1.5 mins per side or until your desired doneness (I like to cook them on all 4 sides).
To the melted butter add the parsley and garlic and stir.
Use a brush to baste the beef skewers and allow them to cook for another 15 seconds on each side so the garlic can cook slightly. Enjoy!
- What cut of beef can you use: Use a cut of beef that fits your budget! If your are using a cut of beef without much marbling use a fork to tenderize the meat by poking holes all through it prior to cutting them into cubes. One type of steak I would avoid for this would be skirt steak.
- Soak wooden skewers: If you are using wooden skewers (as oppose to metal) soak them in water for about 30 mins-1 hour to prevent them from burning on the grill.
- Cooking time: If you like your beef cooked medium or rare reduce the cooking time suggested according to your preference and cut of meat.
