The current study highlights the utilization of microwave assisted extraction technique, which is known for its efficient results, short time period and rapid heating process. In this study the effect of microwave assisted extraction was assessed on the total phenolic and total flavonoid content (TPC and TFC) along with the in-vitro antioxidant characteristics. The power intervals used for the purpose of extraction were 150, 300 and 450W respectively. The values of TPC and TFC were observed to be varied in microwave assisted Tribulus terrestris extracts as (28.91 34.32mgGAE/g) and (203.09 - 478.10mgQE/g), respectively. The significant peak values were obtained at 450W for the in-vitro antioxidant characteristics including DPPH, FRAP and ABTS assays to be (50.14 to 66.92%), (786.01 to 940.90mMFe+2/G) and (45.88 to 70.24%), respectively. The results obtained for the microwave assisted extracts were higher as compared to the non-microwave extracts.