Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak kabobs are not just a meal; they’re a celebration of flavors and textures, perfectly grilled and bursting with herby goodness. These Steak Kabobs | Grilled Herb-Marinated Skewers for Dad offer a delightful combination of tender steak, vibrant vegetables, and a mouthwatering marinade. Each bite is a symphony of smoky, savory, and slightly sweet notes from the roasted garlic BBQ sauce and fresh herbs. Plus, they’re easy to prepare, making them an ideal option for family gatherings, summer cookouts, or a celebratory dinner for that special dad in your life.
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My first experience making kabobs was a sunny afternoon in my backyard, the grill sizzling away as I threaded marinated steak and colorful veggies onto skewers. I remember the anticipation as the aroma filled the air, drawing family members outside. With each sizzling batch, laughter bubbled up, and the bonds among us felt stronger. What I love most about skewers like these is their versatility. You can swap in any of your favorite seasonal veggies or adjust the marinade to suit your taste. They’re a fun way to bring people together around the grill, and trust me, you’ll want to try them for yourself!
Why You’ll Love This Recipe
- Simple & Quick: Prep and marinate the ingredients in about 30 minutes, then grill to perfect smoky flavor.
- Irresistible Flavor: The combination of roasted garlic BBQ sauce and fresh herbs creates a delightful taste that will impress everyone.
- Eye-Catching Appeal: Bright red bell peppers, vibrant cherry tomatoes, and beautifully grilled steak make a stunning presentation.
- Flexible Serving: Perfect for a summer party, a cozy family dinner, or just a snack while enjoying your backyard.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using a gluten-free BBQ sauce or other marinades.
Ingredients You’ll Need
- 1.5 lbs Snake River Farms tenderloin pieces or sirloin/tri-tip: The tenderloin offers a melt-in-your-mouth experience, but sirloin or tri-tip can be used as a cost-effective alternative.
- 1 red bell pepper: Cut into 1-inch pieces, it adds sweetness and color to the skewers.
- ½ white onion: Chopped for a bit of crunch and flavor.
- 1 yellow squash: Thinly sliced with a peeler for elegance and a subtle taste.
- 1 zucchini: Cut similarly to squash; a nice contrast in texture.
- 1 cup cherry tomatoes: These pop with juiciness and sweetness, balancing the dish.
- For the marinade:
- ⅓ cup Bachan’s roasted garlic Japanese BBQ sauce: This unique sauce infuses the meat with deep flavor and a hint of smokiness.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: Adds a touch of acidity to brighten the flavors.
- 1 tablespoon brown sugar: Enhances caramelization on the grill and balances out the acidity.
- 2 garlic cloves, minced: A classic ingredient that adds aromatic warmth.
- 1 tablespoon chopped fresh herbs: I used basil and parsley for their freshness, but feel free to experiment with others!
How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prepare the marinade: In a medium 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 chopped fresh herbs until well combined.
- Marinate the steak and veggies: Divide the marinade, tossing the beef chunks in one bowl, and the veggies in another. Allow both to marinate for at least 30 minutes; the longer it sits, the better the flavors meld.
- Assemble the skewers: Thread steak onto metal skewers, spacing the chunks evenly. On separate skewers, thread the marinated veggies, folding the squash ribbons for a lovely presentation. This adds texture and color!
- Preheat your grill: Heat your grill to medium-high (about 425°F). Make sure the grates are clean and oiled to prevent sticking.
- Grill the veggie skewers first: Place your veggie skewers on the grill and cook for 10-12 minutes, turning them occasionally until they have a nice char and are tender.
- Add steak skewers: Once the veggies are nearly done, place the steak skewers on the grill. Grill for 6-8 minutes total, flipping halfway through, until the internal temperature reaches 130-135°F for medium-rare.
- Serve: Plate the skewers alongside some angel hair pasta tossed in pesto and a fresh ball of burrata drizzled with balsamic glaze for an impressive and delicious meal. Enjoy!
Storing & Reheating
To store leftovers, let the skewers cool to room temperature before placing them in an airtight container in the refrigerator for up to 3 days. If you’d like to save them longer, consider freezing them in a sealed bag for up to 3 months. When it’s time to eat again, simply reheat gently on the grill or in a skillet over low heat until warmed through, though the texture may lose some crispness. For freshness, a quick drizzle of olive oil or a splash of balsamic can help refresh the flavors.
Chef’s Helpful Tips
- Avoid overcooking the steak to keep it juicy. A quick gauge of doneness is to use a meat thermometer; remember, it will continue to cook slightly after removing from the grill.
- If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Room temperature beef will grill more evenly, so let it sit out for about 15 minutes before skewering.
- Feel free to mix and match veggies; mushrooms and bell peppers are great additions.
- If using a different marinade, look for balance—aim for sweet, acidic, and aromatic components for the best flavor.
There’s so much to love about these skewers, and they invite a world of creativity in their preparation. As you grill, feel free to use this recipe as a launchpad for experimenting with your favorite flavors and ingredients. Each time you make them, you can create a new twist!
Recipe FAQs
Can I use different vegetables for my skewers?
Absolutely! The beauty of steak kabobs lies in their versatility. Feel free to swap in any veggies you have on hand, such as mushrooms, asparagus, or eggplant. Just be mindful of their cooking times—harder vegetables like carrots may require pre-cooking or longer grilling.
How do I know when my steak is done?
Using a meat thermometer is the best way to check the doneness of your steak. For medium-rare, you want it to read 130-135°F. Remember, it will rise a few degrees while resting, so remove it just a bit early.
Can I prepare the skewers in advance?
Yes! You can marinate the steak and vegetables a day ahead. Just keep them in the refrigerator. When you’re ready to enjoy, simply skewer and grill. This makes it a perfect option for parties or gatherings.
What should I serve with my steak kabobs?
These skewers pair beautifully with various sides. Consider serving them with garlic rice, a fresh garden salad, or even the suggested angel hair pasta with pesto for a complete meal that will impress your guests!
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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: Serves 4
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
These steak kabobs are bursting with flavor from herb-marinated beef and fresh veggies. A quick and simple meal that’s perfect for gatherings or family dinners.
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
- In a bowl, whisk together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs to prepare the marinade.
- Toss beef chunks and veggies in the marinade separately. Let them marinate for at least 30 minutes.
- Thread steak onto metal skewers, spacing evenly, and thread the veggies onto separate skewers, folding squash ribbons for texture.
- Preheat the grill to medium-high (about 425°F), cleaning and oiling the grates if needed.
- Grill the veggie skewers for 10–12 minutes, turning occasionally until cooked through.
- Add 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 with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
Marinating for longer than 30 minutes can enhance the flavor.
Make sure to check the internal temperature of the steak for desired doneness.
Pair with a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
