Garlic Butter Grilled Steak and Mushroom Skewers

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 skewers)
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes

Quick Ingredients

• 1 1/2 lb (680 g) sirloin steak, cut into 1 1/4-inch cubes
• 12 oz (340 g) cremini mushrooms, halved if large
• 1 small red onion, cut into 1-inch chunks
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt, plus more to finish
• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 6 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest + 1 tbsp lemon juice

Do This

• 1. If using wooden skewers, soak in water for 30 minutes (do this while you prep).
• 2. Toss steak, mushrooms, and onion with olive oil, Worcestershire, salt, paprika, and pepper.
• 3. Thread onto skewers, alternating steak and mushrooms (and onion if using).
• 4. Preheat grill to 475°F (high heat). Oil grates.
• 5. Grill skewers 10–12 minutes, turning every 2–3 minutes, until steak reaches 130–135°F for medium-rare.
• 6. Melt butter with garlic; stir in parsley, lemon zest, and lemon juice.
• 7. Brush skewers with garlic butter right after grilling; rest 3 minutes, then serve.

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Why You’ll Love This Recipe

• Big campfire flavor at home: high-heat grilling gives you that charred, smoky bite without fuss.
• Garlic butter makes everything better: it soaks into the mushrooms and clings to the steak for a rich finish.
• Fast, satisfying dinner: steak cubes cook quickly and stay tender when you keep the heat high.
• Great for gatherings: skewers feel special, but they’re simple to prep and easy to serve.

Grocery List

• Produce: cremini mushrooms (12 oz / 340 g), red onion (1 small), garlic (3 cloves), fresh parsley (small bunch), lemon (1)
• Dairy: unsalted butter (6 tbsp)
• Pantry: olive oil, Worcestershire sauce, kosher salt, smoked paprika, black pepper

Full Ingredients

For the Steak-and-Mushroom Skewers

• Sirloin steak: 1 1/2 lb (680 g), cut into 1 1/4-inch (3 cm) cubes
• Cremini mushrooms: 12 oz (340 g), stems trimmed; leave whole if small, halve if large
• Red onion: 1 small (about 6 oz / 170 g), cut into 1-inch chunks (helps protect the steak from direct heat and adds sweetness)
• Olive oil: 2 tbsp
• Worcestershire sauce: 1 tbsp
• Kosher salt: 1 1/2 tsp
• Smoked paprika: 1 tsp
• Freshly ground black pepper: 1 tsp

For the Garlic Butter Brush

• Unsalted butter: 6 tbsp
• Garlic: 3 cloves, finely minced (about 1 tbsp)
• Fresh parsley: 1 tbsp, finely chopped
• Lemon zest: 1 tsp (from about 1/2 lemon)
• Lemon juice: 1 tbsp
• Kosher salt: 1/4 tsp (optional; add only if needed after tasting)

Optional, for Serving

• Flaky salt: 1/4 tsp, to finish
• Extra chopped parsley: 1 tbsp
• Lemon wedges: for squeezing at the table

Equipment Notes

• Skewers: 8–10 skewers (10–12 inches). If using wooden skewers, soak in water for 30 minutes.
• Instant-read thermometer: strongly recommended for perfectly cooked steak.

Step-by-Step Instructions

Step 1: Soak skewers and set up your prep

If you’re using wooden skewers, place them in a shallow pan and cover with water for 30 minutes so they don’t burn on the grill. (Metal skewers don’t need soaking.) While they soak, trim the mushrooms, cut the steak into 1 1/4-inch cubes, and cut the red onion into 1-inch chunks.

Step 2: Season everything evenly

In a large bowl, combine the steak cubes, mushrooms, and red onion. Add 2 tbsp olive oil, 1 tbsp Worcestershire sauce, 1 1/2 tsp kosher salt, 1 tsp smoked paprika, and 1 tsp black pepper. Toss thoroughly for about 30 seconds so every piece is lightly coated.

Tip: Keep mushroom pieces similar in size to the steak cubes so they cook at the same pace.

Step 3: Build the skewers for even cooking

Thread the steak, mushrooms, and onion onto skewers, alternating pieces. Leave a small gap (about 1/8 inch) between pieces so heat can circulate and you get better browning. Aim for 4–5 steak pieces per skewer, depending on length.

Step 4: Preheat the grill to high heat

Preheat a gas grill to 475°F (high). For charcoal, pile coals on one side to create a hot zone and a slightly cooler zone; you want a strong, steady heat for searing.

Right before cooking, clean the grates and lightly oil them with a paper towel dipped in a little oil (use tongs). This helps prevent sticking, especially with mushrooms.

Step 5: Grill for char and tenderness

Place the skewers directly over the high-heat zone. Grill for 10–12 minutes total, turning every 2–3 minutes, until you have deep browning on the steak and the mushrooms are blistered and juicy.

Check doneness by temp on a steak cube (avoid touching the skewer):

• Medium-rare: pull at 130–135°F (carryover brings it up slightly)
• Medium: pull at 140–145°F

If flare-ups happen (butter will come later, but steak drippings can still flare), move skewers to the cooler side for a minute, then return to finish.

Step 6: Make the garlic butter brush

While the skewers grill, melt 6 tbsp unsalted butter in a small saucepan over low heat. Add the minced garlic and cook for 60 seconds, stirring constantly, just until fragrant (do not brown the garlic).

Remove from heat and stir in 1 tbsp chopped parsley, 1 tsp lemon zest, and 1 tbsp lemon juice. Taste and add up to 1/4 tsp kosher salt only if it needs it.

Step 7: Brush, rest, and serve

Transfer grilled skewers to a platter and immediately brush generously with the warm garlic butter. Let the skewers rest for 3 minutes (this keeps the steak juicy). Finish with a pinch of flaky salt and extra parsley if you like, and serve with lemon wedges.

Campfire vibe at home: Serve the skewers straight on the platter with the garlic butter on the side for extra dunking.

Pro Tips

• Keep the cubes consistent: steak pieces around 1 1/4-inch cook evenly and stay tender.
• Don’t brush butter over the flames: to avoid flare-ups, brush most of the garlic butter after the skewers come off the grill.
• Use a thermometer: skewers cook fast; temperature is the easiest way to avoid overcooking.
• Turn often for better crust: rotating every 2–3 minutes builds an even char without drying out.
• Salt timing matters: salting right before grilling helps you keep a good sear and juicy texture.

Variations

• Steakhouse-style: add 1 tsp Dijon mustard to the seasoning toss and finish with a tiny splash (1 tsp) of Worcestershire in the garlic butter.
• Spicy campfire: add 1/2 tsp crushed red pepper flakes to the garlic butter and swap smoked paprika for chipotle powder (3/4 tsp).
• Veg boost: add 1 large red bell pepper cut into 1 1/4-inch pieces; grill time stays the same.

Storage & Make-Ahead

Refrigerate: Remove steak and mushrooms from skewers (optional) and store in an airtight container for up to 3 days. Store leftover garlic butter separately for up to 5 days.

Reheat: For best texture, reheat on a skillet over medium heat with a small pat of butter for 3–5 minutes, just until warmed through. Avoid microwaving too long, which can toughen the steak.

Make-ahead: You can cut the steak, prep mushrooms/onion, and mix the dry seasonings up to 24 hours ahead. Thread onto skewers up to 4 hours ahead, cover, and refrigerate. Make the garlic butter up to 5 days ahead; re-melt gently over low heat before serving.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe): 520 calories, 41 g protein, 38 g fat, 9 g carbs, 2 g fiber, 820 mg sodium. Values vary by steak cut and exact portions.