Begin by cutting your beef steak into 1-inch cubes, then place them in a bowl. Add colorful bell peppers and mushrooms; toss everything together with olive oil, salt, pepper, and any spices of your choice. Let the mixture marinate for at least 15 minutes while you soak wooden skewers in water to prevent burning on the grill.

Once your ingredients are prepped, take the soaked skewers and thread the steak and vegetables onto each skewer, alternating for an eye-catching presentation. Aim for about 4-5 pieces of steak and 2-3 vegetables per skewer.

Preheat your grill to medium-high heat, about 400°F (200°C). Cook the skewers for 10–12 minutes, turning them every 3–4 minutes for even grilling.

While the kabobs are grilling, prepare the garlic butter by melting unsalted butter in a small saucepan over low heat. Add freshly minced garlic and cook just until fragrant, about 1-2 minutes. Stir in chopped parsley and a squeeze of lemon juice.

When your kabobs are perfectly grilled, remove them from the heat and generously brush each skewer with the warm garlic butter. Garnish with additional parsley and serve immediately.