I’m so excited to share these grilled tenderloin steak kabobs with you today! There’s something magical about the combination of tender beef, colorful veggies, and that indulgent garlic rosemary butter that makes my mouth water just thinking about it.
The Wisconsin-raised beef tenderloin truly makes all the difference here, and when those juices mingle with the fragrant butter? Pure heaven.
Want to know my secret for getting that perfect char while keeping the meat succulent inside? Stick around…
Why You’ll Love These Steak Kabobs
- Kid-friendly appeal – Even picky eaters can’t resist food served on sticks, making dinner time easier for the whole family.
- Quick and simple preparation – Straightforward prep work and brief cooking time mean you can have a delicious meal ready without spending hours in the kitchen.
- Endless customization options – Use whatever fresh vegetables are available at your local farmers’ market or in your garden to create new flavor combinations every time.
- Perfect balance of nutrition and flavor – Lean beef tenderloin paired with seasonal vegetables provides protein and nutrients, while the garlic rosemary butter adds irresistible taste.
- Ideal for entertaining – The impressive presentation and interactive nature of kabobs make them perfect for backyard gatherings and summer cookouts.
What Ingredients are in Steak Kabobs?
When I think about creating the perfect steak kabobs, I always start with quality ingredients that showcase what Wisconsin has to offer. Our local farmers’ markets are bursting with seasonal vegetables this time of year, and nothing beats the flavor of locally raised beef.
The combination of tender steak chunks with colorful veggies, all brushed with a savory garlic rosemary butter, creates a meal that’s both nutritious and incredibly satisfying. My daughters love helping thread the ingredients onto skewers—turns dinner prep into family time.
Ingredients:
- 2 pounds Wisconsin-raised beef tenderloin, cut into 1.5-inch cubes
- 2 red bell peppers, cut into 1-inch pieces
- 2 green bell peppers, cut into 1-inch pieces
- 2 medium red onions, quartered and layers separated
- 16 ounces of baby portobello mushrooms, stems removed
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8-10 wooden or metal skewers
For the best results, I recommend seeking out quality, local ingredients whenever possible. If it’s not grilling season or you don’t have access to a grill, these kabobs work beautifully under the broiler, too.
Feel free to swap vegetables based on what’s available at your local farmers market—summer squash, cherry tomatoes, or even chunks of corn on the cob work wonderfully.
And while beef tenderloin creates the most melt-in-your-mouth kabobs, you could substitute sirloin or ribeye if that’s what’s available from your local butcher. The garlic rosemary butter is what brings everything together, so don’t skip that magical finishing touch.
Using premium grill sets can enhance the overall grilling experience and ensure even cooking of your kabobs.
How to Make These Steak Kabobs
Making these kabobs is quite straightforward, though there’s a bit of prep work involved. Start by soaking your wooden skewers in water for at least 30 minutes (if using wooden ones) to prevent burning.
Meanwhile, prepare your 2 pounds of Wisconsin-raised beef tenderloin by cutting it into uniform 1.5-inch cubes, which guarantees even cooking. Cut your 2 red and 2 green bell peppers into 1-inch pieces, quarter your 2 medium red onions and separate the layers, and clean your 16 ounces of baby portobello mushrooms, removing the stems.
In a small bowl, combine 4 tablespoons of melted unsalted butter with 3 cloves of minced garlic, 2 tablespoons of finely chopped fresh rosemary, 2 tablespoons of locally-produced olive oil, and 1 tablespoon of Worcestershire sauce. This aromatic mixture becomes our flavor base. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
Thread your beef and vegetables onto skewers, alternating for color and cooking consistency. I find starting and ending with beef helps keep everything secure. My girls love this part, though I handle the raw meat while they manage the veggies.
Preheat your grill to medium-high heat (about 400-450°F). Brush the loaded skewers generously with your garlic-rosemary butter mixture, reserving some for basting. Place the kabobs on the hot grill and cook for about 3-4 minutes per side, rotating every few minutes until the beef reaches your desired doneness (130-135°F for medium-rare on an instant-read thermometer).
During the last minute of cooking, brush with the remaining butter mixture for an extra flavor boost. Let the kabobs rest for about 5 minutes before serving, which allows the juices to redistribute throughout the meat. The result? Tender, flavorful beef with perfectly charred veggies that even picky eaters can’t resist.
Steak Kabobs Substitutions and Variations
Although beef tenderloin creates magnificent kabobs, your grilling adventure doesn’t need to stop there.
I’m a firm believer in flexibility when it comes to outdoor cooking. Try ribeye for more marbling, or sirloin for a budget-friendly option that still delivers impressive flavor.
Not a beef person? Pork tenderloin, chicken thighs, or even firm fish like swordfish work beautifully.
For vegetable swaps, whatever’s fresh at our local Wisconsin farmers’ markets inspires me.
Bell peppers in rainbow hues, chunks of zucchini, or even Wisconsin-grown sweet corn cut into rounds.
My daughters particularly love it when I add pineapple—the caramelization is simply magical.
A smoker BBQ grill can add an extra layer of rich, wood-fired flavor to your kabobs.
What to Serve with Steak Kabobs
Since these juicy tenderloin kabobs deserve worthy companions on your plate, I’ve spent years perfecting the supporting cast for this backyard favorite.
My go-to sides include a creamy Wisconsin cheese potato gratin (my daughters’ unanimous favorite) or a simple wild rice pilaf with local mushrooms. For vegetables, nothing beats grilled asparagus in spring or sweet corn in late summer—just brush with butter and sprinkle with salt.
A crisp garden salad with maple-balsamic vinaigrette cuts through the richness perfectly.
And bread? Wisconsin sourdough, warmed on the grill and rubbed with garlic. Trust me, your guests will forget there were even kabobs to begin with.
For the perfect Wisconsin pairing, serve with a cold Spotted Cow beer or crumble some aged Wisconsin white cheddar over the grilled vegetables—the sharp, nutty flavor complements the smoky meat beautifully.
The rich flavors of these kabobs are enhanced when served on cast iron cookware, which maintains the perfect temperature throughout your meal.
Final Thoughts
After years of perfecting these tenderloin kabobs, I’ve come to believe they represent more than just a meal—they’re a celebration of Wisconsin’s incredible food culture.
The joy on my daughters’ faces when these sizzling skewers hit the table makes every minute of preparation worthwhile.
There’s something magical about combining our local beef with garden-fresh vegetables, all kissed by flame and brushed with that garlic rosemary butter.
Simple. Satisfying. Spectacular.
