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
Scale
- 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