Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak kabobs are the ultimate summer meal, bursting with vibrant flavors and a variety of textures. The succulent pieces of steak mingle with colorful veggies, all bathed in a delectable herb marinade that elevates every bite. Just picture this: juicy steak paired with caramelized cherry tomatoes and the satisfying crunch of zucchini and bell peppers. These grilled herb-marinated skewers are not just a feast for the stomach but also for the eyes, making them perfect for any barbecue or family gathering.
Table of Contents
I first discovered the magic of steak kabobs during a sunny summer cookout with friends. As the grill fired up and the savory aroma wafted through the air, I couldn’t resist joining in the fun. Each bite of tender beef and charred veggies felt like a celebration. Every time I prepare these skewers now, I’m transported back to that joyous gathering, and I can’t wait for you to experience the same joy! The beauty of this dish lies not only in its flavor but also in how simple and quick it is to make. So, let’s fire up the grill and get started on making these amazing steak kabobs that are sure to impress Dad—and everyone else at the table.
Why You’ll Love This Recipe
- Simple & Quick: Ready to serve in under an hour! Perfect for busy weeknights or impromptu gatherings.
- Irresistible Flavor: The marinated steak becomes tender and juicy, while the veggies develop a smoky, roasted flavor.
- Eye-Catching Appeal: Vibrant colors from the fresh produce make these skewers a stunning centerpiece for any meal.
- Flexible Serving: Enjoy these as a main dish, or slice them up for a fun appetizer at parties!
- Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets with minimal changes.
Ingredients You’ll Need
- 1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip: A high-quality cut of beef ensures tenderness and great flavor. Feel free to use leaner cuts or even chicken if desired.
- 1 red bell pepper (chopped into 1-inch pieces): Adds sweetness and color; substitute with yellow or green bell peppers if preferred.
- ½ white onion (chopped): Provides a slight zing; shallots can be a milder alternative.
- 1 yellow squash (thinly sliced with a peeler): Adds a lovely texture and taste; zucchini works well too.
- 1 zucchini (thinly sliced with a peeler): Enhances the vegetable medley; cut it into rounds or spirals for variety.
- 1 cup cherry tomatoes: Burst with juiciness when grilled; substitute with grape tomatoes or any small tomato variety.
- For the marinade:
- ⅓ cup Bachan’s roasted garlic Japanese BBQ sauce: This flavorful sauce brings umami and richness; any high-quality BBQ sauce can work in a pinch.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: Adds acidity and depth; you can swap in red wine vinegar if needed.
- 1 tablespoon brown sugar: Balances out the acidity; white sugar or honey can be alternatives.
- 2 garlic cloves (minced): Fresh garlic infuses wonderful flavor; jarred minced garlic will work if you’re short on time.
- 1 tablespoon chopped fresh herbs (we used basil and parsley): Fresh herbs lift the flavors; feel free to mix in oregano, thyme, or rosemary for a slight twist.
How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prepare the marinade: In a mixing bowl, whisk together ⅓ 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 of chopped fresh herbs until well combined.
- Marinate the steak and veggies: In two separate bowls, toss the beef chunks and the chopped veggies in the marinade. Let them soak up the flavors for at least 30 minutes—this step is key!
- Assemble the skewers: Carefully thread the marinated steak onto metal skewers, spacing the chunks evenly for even cooking. On separate skewers, thread the veggies, folding the squash ribbons to create texture and visual appeal.
- Preheat your grill: Heat the grill to medium-high (about 425°F). Be sure to clean and oil the grates for a non-stick finish, ensuring the skewers cook evenly.
- Grill the veggie skewers first: Place the veggie skewers on the grill and cook for 10–12 minutes, turning occasionally to ensure even grilling and a nice char.
- Add steak skewers: Once the veggies are nearing doneness, add the steak skewers to the grill. Grill for 6–8 minutes total, flipping halfway through, until the internal temperature reaches 130–135°F for a perfect medium-rare.
- Serve: Plate your delicious skewers alongside a generous serving of angel hair pasta tossed in pesto, crowned with a luscious ball of burrata drizzled with balsamic glaze. Enjoy every flavorful bite!
Storing & Reheating
To store your leftover steak kabobs, let them cool to room temperature and transfer them to an airtight container. They will keep in the refrigerator for up to 3 days. For longer storage, place your skewers in the freezer, ideally in a freezer-safe container, where they can last for up to 3 months. When you’re ready to enjoy them again, reheat in a 350°F oven for about 10-15 minutes. Just note that while they will still be tasty, the texture may soften. A quick drizzle of olive oil can help refresh their appeal.
Chef’s Helpful Tips
- Marinating longer than 30 minutes can yield even deeper flavors—just don’t go overboard with tough cuts.
- Ensure your grill is well-preheated to achieve a good sear; this helps seal in juices and enhances flavor.
- Choose equally sized pieces for even cooking; it makes all the difference in tenderness!
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Consider adding mushrooms or asparagus to the mix for variety; they grill beautifully and add extra taste.
Steak kabobs are not just a dish but an experience to savor. This recipe not only brings the family together but also transforms any meal into something special. With simple ingredients and straightforward steps, it invites you to experiment and make it your own. Try adjusting the herbs, adding new veggies, or serving them with different sides! Whether it’s a summer barbecue or a cozy weeknight dinner, I hope you enjoy every delicious bite of these grilled herb-marinated skewers, perfect for Father’s Day or any occasion where tasty food is celebrated!
Recipe FAQs
Can I use different vegetables in my kabobs?
Absolutely! Feel free to mix in your favorites such as bell peppers, mushrooms, or even corn. Just be wary of cooking times—some veggies might need more time than others.
How do I know when my steak is done?
For a medium-rare steak, aim for an internal temperature of 130–135°F. A meat thermometer is a handy tool to ensure perfect doneness without guessing.
Can I make these kabobs in the oven?
Yes! If grilling isn’t an option, you can broil the skewers in your oven. Place them on a baking sheet, and broil for about 10-15 minutes, turning halfway through, until they are cooked to your liking.
How can I customize the marinade?
Feel free to experiment with different sauces! Teriyaki, honey mustard, or spicy harissa are delicious alternatives. Just remember to balance out the flavors for the best results.
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📖 Recipe Card
Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
These Steak Kabobs are bursting with flavor from the herb marinade and colorful veggies. Quick to prepare and perfect for grilling, they make a mouthwatering meal 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 (we used basil and parsley)
Instructions
- In a bowl, whisk together the Bachan’s BBQ sauce, balsamic vinegar, brown sugar, minced garlic, and chopped herbs to create the marinade.
- In two separate bowls, evenly toss the tenderloin chunks and the chopped veggies with the marinade and allow them to sit for at least 30 minutes.
- Thread the marinated beef onto metal skewers, ensuring even spacing.
- On separate skewers, thread the marinated veggies, folding the squash ribbons for added texture.
- Preheat the grill to medium-high heat (about 425°F) and clean and oil the grates if necessary.
- Place the veggie skewers on the grill and cook for 10–12 minutes, turning occasionally.
- Add the steak skewers to the grill and grill for 6–8 minutes total, flipping halfway, until the internal temperature reaches 130–135°F for medium-rare.
- Serve the skewers alongside angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
Letting the meat and veggies marinate for at least 30 minutes enhances the flavor.
Feel free to mix and match other veggies based on your preference—bell peppers and mushrooms work great!
Serving with pasta and burrata adds a delicious touch to your meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
