📖 Instructions

1. First things first, let's prep that amazing garlic-herb butter. In a small bowl, mash about 4 cloves of garlic with a fork. Add in 1/2 cup (1 stick) of softened unsalted butter, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh thyme, a pinch of salt, and a good grind of black pepper. Mix it all together until nicely combined—I like to get my hands involved here for extra thorough blending! Set this aside for now, our fragrant friend will be needed later.
2. Next up, the star of the show: the beef! Cut 1 lb of beef sirloin into 1-inch cubes. It’s usually easier to cut the meat into bigger chunks then cut it again into 1-inch cubes. (Tip: If your butcher is anything like mine, they are happy to cut it for you!). In a large bowl, combine the beef cubes with 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss everything together to make sure all the beef is nicely coated and ready to get the full-on flavor.
3. Now for the marinating! Cover the bowl with plastic wrap and let the beef marinate in the fridge for at least 30 minutes, or up to 2 hours. The longer it marinates, the better it tastes. (Pro tip: If you're short on time, a quick 30-minute marinate will still deliver a flavor punch!)
4. Time to assemble! Thread the marinated beef cubes onto skewers, leaving a little space between each piece for even cooking. I usually make them about 4–5 inches long. They look nice and easy to eat.
5. Get that grill nice and hot! Preheat your grill pan or outdoor grill to medium-high heat. Once it's hot, lightly oil the grates to prevent sticking. We don't want our beautiful kebabs sticking—that's a kitchen crime!
6. Cook those beauties! Place the skewers on the hot grill, and cook for about 3-4 minutes per side, or until the beef is cooked to your desired doneness. If you want to make sure they are fully cooked use a meat thermometer to check the internal tempurature; it should be at least 160°F (71°C).
7. Don't forget to baste! During the last minute or two of grilling, baste the kebabs generously with that amazing garlic-herb butter we made earlier. This adds a delightful richness and flavor.
8. Almost there! Once the beef is cooked through and beautifully charred, remove the skewers from the grill and let them rest for a few minutes before serving. This resting period allows the juices to redistribute, making the kebabs even more tender and flavorful.
9. Serve and enjoy! Serve the kebabs immediately, and don't forget to share with your friends. I love serving these with a side salad and some crusty bread. They're fantastic!