Name: Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
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)

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Steak kabobs are the kind of dish that brings everyone together around the grill, filling the air with mouthwatering smells that can make even the pickiest eater curious. When you thread juicy, herb-marinated steak and vibrant vegetables onto skewers and toss them on the grill, you’re not just cooking; you’re crafting an experience that invites conversation and laughter. This recipe for Steak Kabobs | Grilled Herb-Marinated Skewers for Dad takes your classic summer cookout to the next level, blending tender cuts of meat with the crispy crunch of fresh veggies.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Steak Kabobs | Grilled Herb-Marinated Skewers for Dad

Steak Kabobs | Grilled Herb-Marinated Skewers for Dad

Thinking back to the first time I made kabobs, I remember how I felt like a culinary magician as friends gathered around, eager to taste the grilling masterpiece. The aroma of steak mingled with the sweet scent of grilled bell peppers and onions, wrapped everyone in a cozy culinary embrace. Whether you’re planning a Father’s Day feast or a simple weekend dinner, these skewers offer juicy, irresistible flavors that are sure to please. Plus, they’re a breeze to prepare, making them a go-to for busy family gatherings. So, grab your grill and let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in under an hour, from marinade to table.
Irresistible Flavor: The combination of roasted garlic barbecue sauce, fresh herbs, and balsamic vinegar creates a flavor explosion.
Eye-Catching Appeal: The colorful variety of ingredients makes for a stunning presentation that will impress your guests.
Flexible Serving: Perfect for an outdoor barbecue or a cozy family dinner, these kabobs fit any occasion.
Diet-Friendly Options: Easily adapt this recipe for gluten-free diets by choosing the right barbecue sauce.

Ingredients You’ll Need

1.5 lbs Snake River Farms tenderloin pieces or sirloin/tri-tip: Tender cuts ensure juicy kabobs. Sirloin or tri-tip can also work beautifully.
1 red bell pepper, chopped into 1-inch pieces: Adds sweetness and color to the skewers.
1/2 white onion, chopped: For a savory depth of flavor.
1 yellow squash, thinly sliced with a peeler: Provides a delightful crunch and texture.
1 zucchini, thinly sliced with a peeler: Complements the squash with its mild taste.
1 cup cherry tomatoes: Juicy bursts of flavor that add visual appeal.
For the marinade:
1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This adds a rich, smoky flavor that elevates the dish.
2 tablespoons Terra Verde organic balsamic vinegar of Modena: Sweet and tangy, it enhances the marinade.
1 tablespoon brown sugar: Slightly caramelizes during grilling for a delightful taste.
2 garlic cloves, minced: Fresh garlic offers aromatic and savory notes.
1 tablespoon chopped fresh herbs (basil and parsley recommended): Fresh herbs brighten the flavors and complement the meat perfectly.

How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad

Prepare the marinade: In a 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 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 sit for at least 30 minutes to absorb all those delicious flavors.
Assemble the skewers: Thread the marinated steak onto metal skewers, spacing the chunks evenly apart. On separate skewers, thread the veggies, folding the squash ribbons to create different textures.
Preheat your grill: Heat the grill to medium-high (about 425°F). Clean and oil the grill 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 have nice grill marks and are tender.
Add steak skewers: Grill the steak skewers for about 6-8 minutes total, flipping halfway. Aim for an internal temperature of 130-135°F for perfectly cooked medium-rare steak.
Serve: Plate the kabobs alongside angel hair pasta tossed in pesto, and don’t forget to add a ball of burrata drizzled with balsamic glaze for an extra special touch. Enjoy every flavorful bite!

Storing & Reheating

To store leftover kabobs, let them cool to room temperature before placing them in an airtight container in the refrigerator. They should be fine for up to 3 days. For long-term storage, you can freeze them for up to 3 months. When you’re ready to enjoy them again, simply reheat in the microwave for 1-2 minutes or warm them in a skillet over medium heat until heated through. Keep in mind that the texture might change slightly when reheating, but a little drizzle of olive oil or balsamic glaze can help refresh the flavors.

Chef’s Helpful Tips

Avoid over-marinating: While it’s tempting to let your steak soak in the marinade for longer, aim for 30 minutes to 1 hour for the best flavor without losing texture.
Choose metal skewers: They heat up and help cook the meat evenly, preventing wooden skewers from burning on the grill.
Cut all ingredients uniformly: Keeping the pieces similar in size ensures everything cooks at the same rate, giving you that perfect char.
Spice it up: Feel free to add your favorite spices or switch up the vegetables based on what’s in season or what you have on hand.

Steak kabobs are not just a feast for the taste buds; they come with the joy of preparing them alongside the ones you love. From vibrant veggies to tender meats marinated to perfection, these skewers serve comfort and joy in every bite. Don’t hesitate to mix it up—experiment with your favorite veggies or even different meats to create your signature kabob.

Recipe FAQs

Can I use other cuts of meat for these kabobs?

Absolutely! While tenderloin, sirloin, or tri-tip is recommended for their tenderness, you can use cuts like flank steak or even chicken if you prefer. Just adjust the marinade times accordingly!

What’s the best way to ensure my kabobs don’t stick to the grill?

A well-oiled grill is key! To avoid sticking, make sure you’ve cleaned your grill grates and lightly oiled them before placing the skewers on. You can also brush the skewers with a bit of oil before grilling.

Can I prepare these kabobs ahead of time?

Definitely! You can marinate the steak and veggies up to 24 hours in advance. Just cover them and keep them in the fridge until you’re ready to fire up the grill.

What can I serve with the kabobs?

These steak kabobs pair wonderfully with a variety of sides. Some favorites include light salads, grilled corn on the cob, or even a refreshing yogurt sauce to dip them in. Feel free to get creative!

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Steak Kabobs | Grilled Herb-Marinated Skewers for Dad

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Author: Anna
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

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Description

These Steak Kabobs | Grilled Herb-Marinated Skewers for Dad bring a delightful blend of tenderness and taste, featuring marinated beef and vibrant vegetables. With a simple marinade and quick grilling process, they make for an enjoyable meal that fits any gathering. Perfect for dinner or special occasions!

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)

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Instructions

In a bowl, whisk together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs to create the marinade.
In two separate bowls, toss the beef chunks and the veggies in the marinade. Let them sit for at least 30 minutes.
Thread steak onto 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). Clean and oil grates if needed.
Place veggie skewers on the grill and cook for 10–12 minutes, turning occasionally.
Add the steak skewers to the grill and cook for 6–8 minutes total, flipping halfway through, until the internal temperature reaches 130–135°F for medium rare.
Plate the skewers with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze. Enjoy!

Notes

For added flavor, let the steak and veggies marinate for longer than 30 minutes if time allows.
Use metal skewers as they hold up better on the grill than bamboo skewers.