"There is something primitive in the appeal of a kabob. Whether you like to grill chunks of meat or you prefer fresh vegetables, skewering food onto sticks and cooking it over a fire (or in the oven) is an alluring way to prepare and serve a meal that brings out the best flavors in each ingredient. This style of cooking is both ancient and global, with cuisines all around the world having their own versions of the humble kabob."
"Tender chunks of sirloin steak are threaded onto skewers alongside a mixture of colorful veggies: bell peppers, onion, and mushrooms. These kabobs can then be thrown on a grill or cooked in a broiler while you mix up a delicious garlic butter laced with a touch of lemon and parsley for added freshness. Then simply liberally brush the homemade garlic butter onto your perfectly browned steak kabobs for a mouthwateringly buttery and tender dish that can be ready in under half an hour."
"For the kabobs 2 pounds thick-cut sirloin steak 1 medium onion, diced into 1-inch chunks 1 ½ cups button mushrooms 2 medium bell peppers, diced into 1-inch pieces 2 tablespoons olive oil Salt and pepper, to taste For the garlic butter ⅓ cup butter, melted 2 garlic cloves, crushed 2 teaspoons lemon juice 1 tablespoon fresh parsley, finely chopped Salt and pepper, to taste"
Skewered sirloin chunks combine with bell peppers, onion, and mushrooms, brushed with olive oil and seasoned with salt and pepper. Cook the skewers on a grill or under a broiler until browned and cooked to preference. Melted butter combines with crushed garlic, lemon juice, and chopped parsley to create a bright, savory garlic butter. Liberally brush the garlic butter onto the cooked kabobs for a rich, lemony, herbaceous finish. Total preparation and cooking can take less than thirty minutes. An oven tray with a wire rack helps with broiling and draining juices during cooking.
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