Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak kabobs, grilled to perfection, are a delightful way to celebrate the flavors of summer, especially for Dad! These Steak Kabobs | Grilled Herb-Marinated Skewers for Dad are not just another grilled meat recipe; they are tender, succulent pieces of steak marinated in a zesty mix, skewered alongside colorful veggies that add a crunch and freshness. There’s something about the sizzling sound as they cook, the aroma wafting through the air, and the vibrant colors that make them irresistible. Serve them hot off the grill, and you’re bound to impress anyone at your table.
Table of Contents
I still remember the first time I made kabobs for my family. It was a sunny afternoon, perfect for grilling, and the anticipation of cooking together filled our kitchen with warmth. As I marinated the steak with a roasted garlic BBQ sauce and tossed fresh veggies into the mix, everyone gathered, drawn by the delicious smells. These kabobs have since become a weekend staple, making it easy to connect over good food and share laughter around the grill. Whether it’s a holiday celebration or just a casual get-together, these grilled herb-marinated skewers are a guaranteed hit.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 30 minutes, making it perfect for a weeknight dinner or a last-minute BBQ.
- Irresistible Flavor: The blend of roasted garlic BBQ sauce and fresh herbs creates a mouthwatering taste you won’t forget.
- Eye-Catching Appeal: The vibrant colors of the vegetables add charm, making your dish look as good as it tastes.
- Flexible Serving: Perfect for a special occasion, casual gatherings, or a fun family dinner.
- Diet-Friendly Options: Easily customizable for various dietary needs; just swap out the steak for your favorite protein or veggies for a vegetarian version.
Ingredients You’ll Need
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip: This cut is tender and flavorful, perfect for grilling. If unavailable, feel free to substitute with ribeye or even chicken for a different take!
- 1 red bell pepper, chopped into 1-inch pieces: Adds sweetness and color; you can also use yellow or green peppers for variety.
- 1/2 white onion, chopped: Provides a zesty flavor bite; feel free to use yellow onions if that’s what you have on hand.
- 1 yellow squash, thinly sliced with a peeler: Adds a soft, tender texture—zucchini can be used instead for a similar effect.
- 1 zucchini, thinly sliced with a peeler: Its mild flavor pairs wonderfully with grilled meat.
- 1 cup cherry tomatoes: These burst with juice when grilled and add a fresh balance to the meal.
- 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This sauce is packed with umami flavor. If you can’t find it, try using teriyaki sauce for a different twist.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: The acidity of balsamic will enhance the flavors of the meat and veggies.
- 1 tablespoon brown sugar: A touch of sweetness helps balance the tanginess of the marinade—don’t skip it!
- 2 garlic cloves, minced: Fresh garlic elevates the overall flavor; jarred minced garlic can work in a pinch.
- 1 tablespoon chopped fresh herbs (basil and parsley recommended): Fresh herbs brighten the dish; you can personalize this with your favorites, like oregano or thyme.
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. This blend creates a robust flavor that will infuse the steak and veggies.
- Marinate the steak and veggies: In two separate bowls, toss the tenderloin pieces and chopped veggies (bell pepper, white onion, zucchini, yellow squash, and cherry tomatoes) with the marinade. Let them sit for at least 30 minutes—this step is key for flavor.
- Assemble the skewers: Thread the marinated beef chunks onto metal skewers, spacing them evenly. On separate skewers, thread the marinated veggies, folding the squash ribbons for added texture. Mixing different ingredients on the skewers makes for a fun, colorful presentation.
- Preheat your grill: Set your grill to medium-high heat, aiming for roughly 425°F. For the best results, clean and oil the grates to prevent sticking.
- Grill the veggie skewers first: Place the veggie skewers on the grill and cook for 10–12 minutes, turning occasionally until they become tender and slightly charred. This adds a lovely smokiness to the final dish.
- Add steak skewers: Once veggies are done, place the steak skewers on the grill. Cook for 6–8 minutes total, flipping halfway through. Aim for an internal temperature of 130–135°F for a perfect medium rare.
- Serve: Plate your grilled kabobs with a delightful side of angel hair pasta tossed in pesto and a fresh ball of burrata drizzled with balsamic glaze.
Storing & Reheating
You can store leftover kabobs at room temperature for up to 2 hours. For longer storage, refrigerate them in an airtight container for up to 3 days. If you want to save them for later, you can freeze individual skewers, wrapped tightly in foil, for up to 3 months. To reheat, place them in an oven at 350°F for about 10-15 minutes until warmed through—be mindful that the texture may change slightly, but a dash of fresh herbs can refresh the dish!
Chef’s Helpful Tips
- Don’t overcrowd your skewers; leaving a bit of space allows for even cooking and better grilling.
- For maximum flavor, marinate longer than 30 minutes when you have the time—aim for 2-4 hours or even overnight.
- Consider adding different veggies like mushrooms or fresh pineapple for a sweet contrast.
- Ensure your grill is properly preheated before placing the skewers down—this will help them get that lovely char without sticking.
- Use a meat thermometer for precision; it’s the best way to avoid overcooking and ensure a perfect steak.
Steak kabobs are a fantastic excuse to gather with family and friends and indulge in some delightful grilling. With popping flavors and colorful presentations, you’ll find this dish brings everyone together around the table. Don’t shy away from making it your own; play with different marinade combinations, veggies, or proteins. Enjoy every juicy bite!
Recipe FAQs
Can I use different types of meat for these kabobs?
Absolutely! While tenderloin, sirloin, or tri-tip are excellent choices, you can explore other meats like chicken, shrimp, or even tofu for a vegetarian option. Just adjust your marinading and cooking times to match the protein you choose.
How do I know when the steak is done?
For medium-rare steak, look for an internal temperature of 130–135°F. If you’re using a meat thermometer, insert it into the thickest part of the meat without touching the skewer to get an accurate reading.
Can I make the marinade ahead of time?
Yes! The marinade can be prepared a day in advance; just store it in the refrigerator in an airtight container. When you’re ready to use it, simply toss your steak and veggies in right before you grill.
What side dishes go well with steak kabobs?
Grilled steak kabobs pair beautifully with a variety of sides like refreshing salads, rice pilaf, or even a creamy pasta dish. Angel hair pasta tossed in pesto is particularly delightful and complements the kabobs wonderfully! Enjoy!
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📖 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 are a delightful mix of marinated beef and vibrant veggies, creating an irresistible flavor for an easy dinner that’s perfect for summer grilling.
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 Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and fresh herbs together in a bowl.
- In two separate bowls, toss the beef chunks and veggies in the marinade, letting them sit for at least 30 minutes.
- Assemble the skewers by threading the beef on metal skewers, spacing the chunks evenly. On separate skewers, thread the veggies, folding the squash ribbons for texture.
- Preheat your grill to medium-high heat (about 425°F), cleaning and oiling the grates if needed.
- Grill the veggie skewers first, cooking for 10–12 minutes while turning occasionally.
- Add the steak skewers to the grill, cooking for 6–8 minutes total, flipping halfway through, until the internal temperature reaches 130–135°F for medium rare.
- Serve the skewers plated with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
Marinate the steak and veggies for at least 30 minutes for better flavor.
Use fresh herbs for a more vibrant taste.
Adjust cooking times based on desired doneness of the steak.
Nutrition
- Serving Size: 1 skewer with veggies
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
