Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak kabobs are the quintessential dish for gatherings and summer barbecues. There’s nothing quite like skewering juicy marinated tenderloin and vibrant veggies onto a stick, then watching them sizzle on the grill. Each bite is a burst of flavor, combining the savory richness of beef with the fresh crunch of vegetables. It’s a treat for both the eyes and the taste buds, perfectly suited for those family cookouts where you want to impress without spending all day in the kitchen.
Table of Contents
I remember the first time I made steak kabobs for a family barbecue. The scent of garlic and herbs wafting through the air pulled everyone together, and soon we were all sitting around the grill, eager to nab the first skewer off the flames. This dish brings people together, turning simple gatherings into culinary experiences, and trust me, once you try this recipe, you’ll wonder how you ever celebrated without it.
Why You’ll Love This Recipe
- Simple & Quick: Ready to serve in under an hour thanks to a quick marination.
- Irresistible Flavor: Herb-marinated beef paired with grilled veggies offers a taste explosion.
- Eye-Catching Appeal: Colorful skewers add a fun flair to your table.
- Flexible Serving: Perfect for summer cookouts, family dinners, or meal prep!
- Diet-Friendly Options: Easily adaptable for various dietary needs.
Ingredients You’ll Need
- 1.5 lbs Snake River Farms tenderloin or sirloin/tri-tip: High-quality beef ensures tender, juicy kabobs. Sirloin or tri-tip can be used if need be.
- 1 red bell pepper: Chopped into 1-inch pieces for a sweet crunch.
- 1/2 white onion: Adds depth of flavor; it caramelizes beautifully on the grill.
- 1 yellow squash: Thinly sliced with a peeler, offering a mild, sweet flavor.
- 1 zucchini: Just like the squash, thinly sliced; they both grill up beautifully and complement the beef.
- 1 cup cherry tomatoes: Their burst of juiciness balances the savory steak.
- For the marinade:
- 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This sauce is a flavor powerhouse that brings umami to your kabobs.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: Adds a tangy sweetness, balancing the savoriness.
- 1 tablespoon brown sugar: A touch of sweetness helps caramelize the veggies and steaks.
- 2 garlic cloves, minced: Infuses the kabobs with rich flavor; fresh is always best.
- 1 tablespoon chopped fresh herbs: Fresh basil and parsley add freshness; feel free to swap with your favorites.
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 combined.
- Marinate the Steak and Veggies: In separate bowls, toss 1.5 lbs of your chosen beef and the chopped vegetables in the marinade. Allow them to sit for at least 30 minutes for the flavors to meld.
- Assemble the Skewers: Thread the marinated steak onto metal skewers, spacing chunks evenly for even cooking. Use separate skewers for the veggies, folding squash ribbons for a pretty presentation.
- Preheat Your Grill: Heat your grill to medium-high, around 425°F. If necessary, clean and oil the grates for a non-stick surface.
- Grill the Veggie Skewers First: Place the vegetable skewers on the grill and cook for approximately 10–12 minutes, turning occasionally, until tender and slightly charred.
- Add Steak Skewers: When the veggies are about done, add the steak skewers to the grill. Cook for about 6–8 minutes total, flipping halfway through, until the internal temperature reaches 130–135°F for medium-rare doneness.
- Serve: Remove from the grill and plate with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze. Enjoy before the kabobs cool down!
Storing & Reheating
Leftover steak kabobs can be stored at room temperature if eaten shortly after grilling, but ideally, refrigerate in an airtight container for up to 3 days. If you’d like to keep them longer, freeze the kabobs wrapped in plastic wrap and foil for up to 3 months. When ready to enjoy, reheat in the oven at 350°F for about 10-15 minutes, ensuring they don’t dry out. They can lose a bit of their original texture in freezing, but a quick grill can freshen them up nicely!
Chef’s Helpful Tips
- To prevent the beef from becoming tough, allow it to marinate for the full 30 minutes, giving the acid in the marinade time to tenderize.
- For even cooking, choose pieces of the same size for both the beef and the veggies on the skewers.
- Use metal skewers whenever possible; they conduct heat better and keep the food secure.
- If you prefer, soak wooden skewers in water for 30 minutes beforehand to prevent burning.
- Don’t overcrowd the skewers; space the ingredients apart to allow for ample heat circulation.
Steak kabobs not only bring joy through their flavors but also foster a sense of togetherness. Crafting these lively skewers invites you, as the cook, into the joyful atmosphere of your gatherings. Feel free to adapt the base recipe by experimenting with different vegetables or alternate marinades. After all, cooking is about finding your rhythm in the kitchen.
Recipe FAQs
Can I use different cuts of meat for kabobs?
Absolutely! Cuts like ribeye or flank steak are excellent alternatives. Ribeye offers rich marbling and flavor, while flank steak is a budget-friendly option. Be sure to adhere to marination times for optimal tenderness.
How long can I marinate the skewers?
For the best flavor, marinate the steak and veggies for at least 30 minutes, but you can extend it to a few hours if desired. However, avoid marinating for more than 24 hours as it might alter the texture of the meat.
What should I serve with steak kabobs?
While the kabobs are delicious on their own, pairing them with sides like pasta tossed in pesto, rice, or a fresh salad can complement the dish and make for a well-rounded meal. Additionally, some crusty bread is a great idea for soaking up flavors!
How do I know when the steak is done?
Using a meat thermometer is the most reliable way—seek an internal temperature of 130-135°F for medium-rare. If you prefer more doneness, aim for 145°F for medium. Remember, the meat will continue to cook for a short while after you remove it from the heat.
With these vibrant flavors and textures, your steak kabobs are destined to become a cherished favorite at any family gathering. Happy grilling!
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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 delicious blend of herb-marinated beef and vibrant veggies. Ideal for quick evenings, they bring together irresistible flavors and straightforward prep—perfect for any occasion!
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
- Whisk together BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs for the marinade in a bowl.
- Toss steak chunks and veggies separately in the marinade and allow to sit for at least 30 minutes.
- Thread the steak on metal skewers, spacing them evenly; thread the veggies on separate skewers, folding squash ribbons for added texture.
- Preheat the grill to medium-high heat (about 425°F), cleaning and oiling the grates if necessary.
- Grill the veggie skewers first, cooking for 10–12 minutes while turning occasionally.
- Add the steak skewers to the grill and cook for 6–8 minutes total, flipping halfway, until the internal temperature reaches 130–135°F for medium rare.
- Serve the skewers with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
For added flavor, let the meat marinate longer than 30 minutes if you have the time.
Adjust the veggies to your preference or what’s in season for a personalized touch.
Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
