Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak kabobs are one of those dishes that can light up any gathering, especially when you want to impress someone special—like Dad! When grilled to perfection, these skewers are wonderfully juicy and bursting with flavor. The combination of marinated tender steak and vibrant veggies makes this dish a show-stopper for summer barbecues, family dinners, or even a cozy date night at home. You’ll also love how easy it is to make a batch and customize it based on whatever fresh ingredients you have on hand.
Table of Contents
I first discovered this delicious recipe during a family cookout many summers ago. Watching the vibrant vegetables and tender steak sizzle on the grill while the aromatic marinade enveloped the colors was an experience that I’ll never forget. It’s the kind of meal that evokes warmth and camaraderie, perfect for bringing people together. What makes these Steak Kabobs | Grilled Herb-Marinated Skewers for Dad an absolute hit is how quickly you can throw them together; plus, there’s something incredibly satisfying about skewering the ingredients yourself. The result is a meal that not only pleases the palate but also the eye.
Why You’ll Love This Recipe
- Simple & Quick: Marinating takes just 30 minutes; grilling adds another 20!
- Irresistible Flavor: Each bite presents a juicy explosion of grilled goodness infused with savory herbs and garlic.
- Eye-Catching Appeal: The colorful display of steak and vegetables on skewers is sure to impress.
- Flexible Serving: Perfect for summer barbecues, family dinners, or even meal prep for the week ahead.
- Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets depending on your choice of veggies!
Ingredients You’ll Need
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip: Opt for high-quality beef for tenderness and flavor. Sirloin or tri-tip are budget-friendly alternatives.
- 1 red bell pepper, chopped into 1-inch pieces: Adds sweetness and color; you can substitute with green bell peppers for a different flavor profile.
- 1/2 white onion, chopped: Brings savory depth; yellow onion works well too.
- 1 yellow squash, thinly sliced with a peeler: This adds a mild sweetness and a vibrant color option; zucchini can be a great alternative.
- 1 zucchini, thinly sliced with a peeler: Provides a great texture; feel free to use more bell peppers or other firm veggies if desired.
- 1 cup cherry tomatoes: Sweet and juicy, these burst with flavor when grilled; grape tomatoes can also be used as a substitute.
- For the marinade:
- 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This unique sauce gives a lovely umami flavor; any quality store-bought BBQ sauce can work if needed.
- 2 tablespoons Terra Verde Organic Balsamic Vinegar of Modena: Enhances sweetness and acidity; substitute with regular balsamic if necessary.
- 1 tablespoon brown sugar: Balances the acidity; white sugar can work in a pinch.
- 2 garlic cloves, minced: Adds a fragrant punch; garlic powder can be a quick alternative, but fresh is best.
- 1 tablespoon chopped fresh herbs (we used basil and parsley): Fresh herbs brighten the dish; feel free to adjust according to what you have on hand.
How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prepare the marinade: In a mixing bowl, whisk together 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce, 2 tablespoons Terra Verde Organic Balsamic Vinegar of Modena, 1 tablespoon brown sugar, 2 minced garlic cloves, and 1 tablespoon chopped fresh herbs.
- Marinate the steak and veggies: In two separate bowls, toss the beef chunks in one and the chopped veggies in another, ensuring both are well-coated with the marinade. Let them sit for at least 30 minutes to absorb all those delicious flavors.
- Assemble the skewers: Grab your metal skewers and thread the steak pieces on one. Space them evenly so they cook consistently. Then, on separate skewers, thread the vegetables, folding the squash ribbons so they have a nice texture.
- Preheat your grill: Heat the grill to medium-high (about 425°F). Clean and oil the grates to prevent sticking.
- Grill the veggie skewers first: Place the veggie skewers directly on the grill and let them cook for about 10-12 minutes. Turn them occasionally for even grilling.
- Add steak skewers: Once the veggies are cooking nicely, it’s time for the steak. Grill the steak skewers for around 6-8 minutes total; flip them halfway through to achieve that perfect sear. Aim for an internal temperature of 130-135°F for medium-rare.
- Serve: Plate your skewers alongside some angel hair pasta tossed in pesto, and don’t forget a ball of burrata drizzled with balsamic glaze to elevate the dish even further. Enjoy every juicy bite!
Storing & Reheating
If you have leftovers (which is rare with these tasty skewers!), they can be stored in an airtight container at room temperature for about two hours. For longer storage, refrigerate them for up to 3 days. If you want to keep your kabobs for an extended period, you can freeze them for up to 3 months. When you’re ready to eat, reheat the skewers in a preheated oven at 350°F for about 15 minutes, or until heated through. Keep in mind that some texture may change during freezing, but reheating will help refresh the flavors.
Chef’s Helpful Tips
- Avoid overcrowding the skewers with too many pieces. This ensures they cook evenly and develop that nice char.
- Let your steak sit at room temperature for about 15-20 minutes before grilling it; this helps it cook more evenly.
- For extra flavor, consider adding a squeeze of lemon juice right after grilling for a refreshing zing.
- Use fresh herbs when possible; they elevate the overall taste and aroma of the dish.
- To save time, you can marinate the steak and veggies the night before and just assemble and grill when you’re ready.
Steak kabobs encapsulate everything that’s joyful about cooking outdoors. With effortless preparation and tantalizing flavors, they transform an ordinary meal into a memorable occasion. As you fire up the grill and watch those skewers sizzle, you’ll find yourself drawn into the moment—the perfect combination of robust flavors and delightful aromas wafts through the air, inviting loved ones to gather.
If you find yourself looking for a new go-to recipe to impress or simply have satisfying cravings, this could certainly be it! Feel free to mix it up with different herbs or veggies, and make it your own. Happy grilling!
Recipe FAQs
Can I make the marinade ahead of time?
Absolutely! You can prepare the marinade a day in advance and store it in the refrigerator. This actually helps the flavors meld even better. Just make sure to keep the beef and veggies separated until you’re ready to use them.
How do I know when the steak is the right temperature?
Using a meat thermometer is the best way to ensure your steak is cooked to perfection. Aim for 130-135°F for medium rare. If you prefer it cooked further, continue grilling until it reaches your desired doneness.
What types of vegetables work well for skewers?
The beauty of skewers is their versatility! Feel free to add other vegetables like mushrooms, bell peppers, or even corn on the cob. Just keep in mind the cooking times, as different veggies may grill at different rates.
Can I use wooden skewers instead of metal?
Yes, you can absolutely use wooden skewers! Just make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning. Enjoy grilling with your flavorful skewers!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
These Steak Kabobs | Grilled Herb-Marinated Skewers are packed with flavor and simplicity. Featuring tender steak and vibrant veggies, they’re ideal for a quick dinner or a delightful meal. Marinated to perfection, these skewers will surely satisfy any cravings for a homemade feast!
Ingredients
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip
- 1 red bell pepper chopped into 1-inch pieces
- 1/2 white onion chopped
- 1 yellow squash thinly sliced with a peeler
- 1 zucchini thinly sliced with a peeler
- 1 cup cherry tomatoes
- 1/3 cup bachan’s roasted garlic japanese bbq sauce
- 2 tablespoons terra verde organic balsamic vinegar of modena
- 1 tablespoon brown sugar
- 2 garlic cloves minced
- 1 tablespoon chopped fresh herbs (basil and parsley)
Instructions
- Prepare the marinade by whisking together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs in a bowl.
- Marinate the steak and veggies separately in two bowls for at least 30 minutes.
- Assemble the skewers: Thread the steak and veggies onto separate skewers, spacing them evenly and folding the squash ribbons for texture.
- Preheat the grill to medium-high (about 425°F) and clean and oil the grates if needed.
- Grill the veggie skewers first for 10–12 minutes, turning occasionally until done.
- Add the steak skewers to the grill and cook for 6–8 minutes total, flipping halfway through, until they reach 130–135°F for medium rare.
- Serve the skewers plated with angel hair pasta tossed in pesto and some burrata drizzled with balsamic glaze.
Notes
For added flavor, let the marinade sit for an hour before using.
Adjust grilling time according to your preferred level of doneness for the steak.
For a colorful presentation, use a variety of vegetables on the skewers.
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
