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 more than just a dish; they embody a joyful grilling experience that brings everyone together. Tender pieces of beef, marinated in a delectable blend of flavors, paired with vibrant vegetables—all skewered and grilled to perfection. This recipe offers a delightful way to elevate your next cookout, embracing the essence of summer while providing an easy path to create mouthwatering bites for family and friends. There’s something incredibly satisfying about watching the amalgamation of rich meat and colorful veggies sizzling on the grill, filling the air with intoxicating aromas.

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

Perhaps you’ve enjoyed steak kabobs at a favorite restaurant or tried store-bought versions that just didn’t hit the spot. This homemade recipe dials up the flavor with a straightforward herb marinade that is both sweet and savory. You can easily whip up tender, juicy kabobs that will outshine anything from the market. So, whether you’re firing up the grill for Father’s Day or any casual weeknight, this dish is perfect for sharing love through food. Let’s get started on these delightful steak kabobs that are sure to impress!

Why You’ll Love This Recipe

Simple & Quick: Enjoy a vibrant meal ready in less than an hour, perfect for busy evenings.
Irresistible Flavor: The sweet and savory marinade seeps into each bite, making every kabob a flavorful explosion.
Eye-Catching Appeal: These colorful skewers are as much a delight to the eyes as they are to the taste buds.
Flexible Serving: Whether it’s at a barbecue, picnic, or weeknight dinner, these kabobs fit seamlessly into any occasion.
Meal Prep Friendly: Marinate ahead of time so you can simply grill when ready, making dinner a breeze!

Ingredients You’ll Need

1.5 lbs Snake River Farms tenderloin pieces or sirloin/tri-tip: High-quality beef makes a huge difference in flavor and tenderness. While tenderloin offers buttery richness, sirloin is also a great value option.
1 red bell pepper, chopped into 1-inch pieces: Adds a sweet crunch and vibrant color. Other bell pepper colors can work too!
1/2 white onion, chopped: Sweet and aromatic, onions caramelize beautifully on the grill.
1 yellow squash, sliced thinly with a peeler: The delicate ribbons add a lovely texture and mild flavor that pairs beautifully.
1 zucchini, sliced thinly with a peeler: Similar in flavor to yellow squash, it offers great color and nutrition.
1 cup cherry tomatoes: Their juicy sweetness bursts open when grilled, offering a refreshing surprise.
For the marinade:
1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This adds a unique umami flavor that enhances the beef perfectly.
2 tablespoons Terra Verde organic balsamic vinegar of Modena: Provides acidity and depth; consider red wine vinegar as a substitute.
1 tablespoon brown sugar: Balances out the flavors with a hint of sweetness.
2 garlic cloves, minced: Fresh garlic adds a robust aroma; feel free to adjust if you’re a garlic lover!
1 tablespoon chopped fresh herbs (we used basil and parsley): Fresh herbs brighten the marinade and elevate the overall taste.

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 of your chosen chopped fresh herbs until well combined.
Marinate the Steak and Veggies: In two separate bowls, toss 1.5 lbs of tenderloin pieces and the chopped veggies—including 1 chopped red bell pepper, 1/2 white onion, thinly sliced yellow squash, and zucchini—into the marinade. Allow everything to sit for at least 30 minutes to soak in the flavors.
Assemble the Skewers: On metal skewers, thread the marinated steak pieces, spacing them evenly. On separate skewers, alternate the vegetables, folding the squash and zucchini ribbons to create texture and visual appeal.
Preheat Your Grill: Heat your grill to medium-high, around 425°F. If your grill grates are dirty, clean and lightly oil them to prevent sticking.
Grill the Veggie Skewers First: Place the veggie skewers on the grill, cooking for about 10–12 minutes, turning occasionally until slightly charred and tender.
Add Steak Skewers: After the veggies are done, add the steak skewers to the grill. Cook for about 6–8 minutes total, flipping halfway through. Aim for an internal temperature of 130–135°F for that perfect medium-rare finish.
Serve: Once cooked, plate the steak and veggie skewers alongside angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze. Enjoy this feast that not only tastes divine but also looks gorgeous!

Storing & Reheating

To keep your tasty leftover steak kabobs fresh, store them in an airtight container in the refrigerator for up to three days. If you prefer to freeze them, wrap tightly and store in a freezer-safe bag for up to three months. When you’re ready to enjoy, simply reheat in a preheated oven at 350°F for about 10-15 minutes or until warmed through. The texture of the veggies may soften, but a quick broil for a couple of minutes at the end can help refresh them beautifully.

Chef’s Helpful Tips

Don’t Skip the Marinating: Allowing the meat and veggies to soak in the marinade is key to maximizing flavor.
Use Metal Skewers: They retain heat better than wooden ones, ensuring even cooking and avoiding splinters!
Check Doneness: Invest in a meat thermometer for perfect steak every time; it’s a game-changer!
Experiment with Vegetables: Feel free to swap in other veggies based on your preference or seasonal availability.
Make Ahead: Marinate your steak and veggies the night before for an even richer flavor when grilling.

Steak kabobs embody the spirit of summer with their vibrant flavors and colorful presentation. The simplicity of this recipe allows for creativity and flexibility, encouraging you to make it your own. Enjoy the satisfaction of grilling and share these delightful skewers with your loved ones. You can never go wrong when you gather around good food and great company. So grab your grill, fire it up, and indulge in these tasty herb-marinated steak kabobs that will surely become a family favorite!

Recipe FAQs

Can I use chicken or pork instead of beef?

Absolutely! This marinade works beautifully with chicken thighs or pork tenderloin. Just adjust the cooking time, as chicken will need about 10-12 minutes, and pork will need about 8-10 minutes at medium-high heat.

How long can I marinate the steak and veggies?

For the best flavor, aim for at least 30 minutes, but you can marinate them for up to 24 hours in the refrigerator. Just be cautious not to marinate too long, as the acids in the marinade can change the meat’s texture.

What kind of skewers should I use?

Metal skewers are great because they conduct heat better. Wooden skewers are fine, too, but make sure to soak them in water for about 30 minutes beforehand to prevent burning.