FY22 Summer Grilling
  • minutes
  • 4 kabobs
  • Entrée

Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

Just when you thought grilled Sirloin kabobs couldn't get better, this kabob recipe goes to new heights with a garlic rosemary butter sauce.


  • 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
  • 1 Tablespoon steak seasoning blend
  • 1 Tablespoon olive oil
  • 8 ounces red-skinned potatoes
  • 4 ounces cherry tomatoes
  • 4 ounces portobello mushrooms
Basting Sauce
  • 4 Tablespoon butter
  • 1 teaspoon fresh rosemary
  • 2 teaspoon fresh parsley
  • 1.5 teaspoon garlic, minced
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh rosemary


  1. Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.

  2. Cut beef  Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers. 

  3. Place kabobs on 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°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture. 

Basting Sauce
  1. In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally. 
  • Test Kitchen Tips Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.