Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak kabobs are the epitome of summer grilling, embodying a perfect balance of smoky flavor and vibrant vegetables that bring everyone together. These grilled herb-marinated skewers feature tender pieces of steak combined with colorful veggies, making for a mouthwatering and satisfying meal. My first experience with steak kabobs was an absolute delight, as I learned to grill not just for flavor but also for the sheer joy of cooking outdoors.
Table of Contents
What makes this dish shine is its simplicity and versatility. With fresh herbs and a savory marinade, the steak gets infused with rich flavors while the veggies yield juicy textures on the grill. It’s an easy, budget-friendly recipe that promises to impress your loved ones while being a true crowd-pleaser at any cookout. Gather your ingredients, fire up the grill, and let’s create something special for that special dad in your life!
Why You’ll Love This Recipe
- Simple & Quick: Marinate and grill in less than an hour, perfect for a weeknight dinner or weekend gathering.
- Irresistible Flavor: The combination of garlic, balsamic vinegar, and herb-infused marinade creates a flavor explosion.
- Eye-Catching Appeal: These kabobs are not just tasty; their vibrant colors bring any plate to life.
- Flexible Serving: Enjoy them alone, pair with pasta, or serve on salads—any way you choose, they’re a hit!
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets just by choosing the right marinade.
Ingredients You’ll Need
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip: These cuts are perfect for kabobs as they are tender and juicy. You can substitute with other lean cuts like flank steak or ribeye.
- 1 red bell pepper, chopped into 1-inch pieces: Adds a sweet crunch and colorful contrast. Feel free to use any color of bell pepper for variety.
- 1/2 white onion, chopped: This brings a nice sweetness when caramelized on the grill. Yellow onions work too—just avoid overly pungent varieties.
- 1 yellow squash, thinly sliced with a peeler: Adds delicate, mild flavors and is visually appealing. For an alternative, zucchini or eggplant works well.
- 1 zucchini, thinly sliced with a peeler: It complements the other veggies perfectly; if you don’t have zucchini, try using asparagus or mushrooms.
- 1 cup cherry tomatoes: Burst with flavor and balance the savory elements. You can also use grape tomatoes or sweet mini peppers.
- For the marinade:
- 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This sauce is the heart of the flavor profile; any soy-based BBQ sauce can be substituted.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: Choose a high-quality balsamic for depth; red wine vinegar may work in a pinch.
- 1 tablespoon brown sugar: This enhances caramelization on the grill; however, honey or maple syrup are great alternatives.
- 2 garlic cloves, minced: Fresh garlic has the best flavor, but garlic powder could be used in a pinch.
- 1 tablespoon chopped fresh herbs (we used basil and parsley): Fresh herbs elevate the marinade’s flavor; feel free to mix in thyme or oregano.
How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prepare the marinade: In a medium bowl, whisk together 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce, 2 tablespoons Terra Verde organic balsamic vinegar, 1 tablespoon brown sugar, 2 minced garlic cloves, and 1 tablespoon chopped fresh herbs until well combined.
- Marinate the steak and veggies: In two separate bowls, toss the 1.5 lbs snake river farms tenderloin pieces and the assorted veggies (1 red bell pepper, 1/2 white onion, 1 yellow squash, 1 zucchini, and 1 cup cherry tomatoes) in the marinade. Let them sit for at least 30 minutes to soak up all the delicious flavors.
- Assemble the skewers: Thread the marinated steak onto metal skewers, making sure to space the chunks evenly. For the veggies, thread them onto separate skewers; fold the squash ribbons for added texture.
- Preheat your grill: Heat your grill to medium-high, aiming for about 425°F. Ensure the grates are clean and lightly oiled, preventing the skewers from sticking.
- Grill the veggie skewers first: Place the veggie skewers on the grill, cooking them for 10-12 minutes. Be sure to turn them occasionally until they’re tender and have nice char marks.
- Add steak skewers: Next, place the steak skewers on the grill and cook for about 6-8 minutes total, flipping them halfway through. Look for an internal temperature of 130-135°F for a perfect medium rare.
- Serve: Plate the skewers alongside angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze for an elevated dining experience. Enjoy these delightful steak kabobs!
Storing & Reheating
Leftover steak kabobs can be stored at room temperature for up to 2 hours. After that, transfer them to the refrigerator in an airtight container, where they will stay fresh for 3-4 days. If you want to keep them longer, freezing is an option! Just wrap them tightly in plastic wrap or foil, and they can last up to 3 months. When reheating, microwave them for just 1-2 minutes or warm them gently in a skillet over low heat, adding a splash of water to keep them moist. Be aware that the texture might change slightly after freezing, but a quick drizzle of extra marinade will help refresh their flavors.
Chef’s Helpful Tips
- Avoid over-marinating the steak, as it can become mushy; 30 minutes to an hour is perfect.
- Ensure the steak is at room temperature before grilling to achieve even cooking.
- If using wooden skewers, soak them for at least 30 minutes in water to prevent burning on the grill.
- For a flavor boost, sprinkle the skewers with a touch of salt and pepper just before grilling.
- Make these kabobs ahead of time by marinating them earlier in the day, just keep them covered in the fridge.
- Experiment with different ingredients like pineapple or mushrooms for a fun twist!
Steak kabobs are truly a delightful option for any occasion, falling wonderfully between casual meals and festive gatherings. The savory blend of tender meat and vibrant veggies makes for a well-rounded dish that will keep everyone coming back for seconds. Don’t hesitate to switch things up a bit and make it your own—different veggies or marinades can introduce exciting new flavors. Now, gather your family around the grill, ignite those coals, and savor every moment of this delicious culinary adventure!
Recipe FAQs
What kind of steak is best for kabobs?
Well, when it comes to kabobs, tender cuts like snake river farms tenderloin, sirloin, or tri-tip are top choices. Their tenderness and rich flavor stand out after grilling. Flank steak is another option that works well, but be sure to cut against the grain for maximum tenderness.
Can I prepare these kabobs ahead of time?
Absolutely! You can marinate the steak and vegetables a few hours before grilling, or even overnight if you’re looking to deepen those flavors. Just remember to keep everything chilled until you’re ready to cook.
What can I serve with these kabobs?
Steak kabobs pair wonderfully with grilled rice, couscous, or a fresh side salad. You can even serve them with pasta tossed in a light sauce or a zesty dip like tzatziki for an extra layer of flavor.
Can I make this recipe vegetarian?
Definitely! For a vegetarian version, just swap the steak for hearty vegetables like mushrooms, eggplant, or tofu. You can even add some halloumi cheese for a deliciously chewy texture that stands up well on the grill.
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
Enjoy these Steak Kabobs, featuring marinated tender steak and vibrant veggies. With their fantastic flavor and straightforward preparation, they’re perfect for a quick meal that feels special. Serve with pasta and burrata for a delightful dinner!
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 two separate bowls, toss the beef chunks and the veggies in the marinade. Let sit for at least 30 minutes.
- Thread the steak on metal skewers, spacing the chunks evenly. On separate skewers, thread the veggies, folding squash ribbons for texture.
- Preheat your grill to medium-high (about 425°F). Clean and oil the grates if needed.
- Place veggie skewers on the grill and cook for 10–12 minutes, turning occasionally.
- Grill the steak skewers for 6–8 minutes total, flipping halfway through, until the internal temperature hits 130–135°F for medium rare.
- Plate with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
For added flavor, let the steak marinate longer than 30 minutes.
Adjust the cooking times based on your preferred doneness for the steak.
Pair with your favorite dipping sauces for extra flavor.
Nutrition
- Serving Size: 1 kabob
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg
