London Broil Garlic Butter Steak Kabobs! | Traeger Cooking

Who doesn't like steak kabobs? I made these massive 2 foot steak kabobs using London Broil. Generally, you will find London Broil being marketed as anything from a steak to a roast that comes from the sirloin or round sections of beef. These cuts have something in common because they are lean and tend to be tougher until marinated. These were super delicious kabobs.

Ingredients:
3 - pounds sirloin steak or ribeye
2 - teaspoon salt
1 - teaspoon black pepper
8 - tablespoons olive oil
4 - cloves garlic minced
1/2 - cup butter
2 - tablespoon lemon juice
2 - tablespoon tomato paste
2 - red onion cut into 1" pieces
2 - tablespoon fresh parsley chopped, plus more for garnish

Directions:
Trim any large fat cap off of the meat you are using and cut into 1" pieces. Season with salt & pepper.

Place olive oil and garlic in the microwave for 20 seconds, add butter and heat for another 20 seconds or until butter is melted and then stir in the lemon juice.

Place 4 tablespoons of the butter mixture in a small bowl off to the side for adding to the finished cooked kabobs then stir in the tomato paste.

Add to the beef and toss thoroughly making sure all the meat is covered. Marinate 30 minutes or up to 2 hours. Make sure to soak your skewers in water for 30 minutes if grilling over open fire.

Preheat the grill or smoker to medium high (375°F).

Thread the beef and onion onto skewers and discard the marinade. Grill about 9-12 minutes turning beef occasionally or until the beer reaches your desired doneness.

Rest 5 minutes before serving. Drizzle with remaining garlic butter mixture and parsley and serve.

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