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
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
- 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