Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Steak Kabobs | Grilled Herb-Marinated Skewers for Dad brings a delightful touch of flavor and color to your grill. Picture tender pieces of steak perfectly marinated, alongside vibrant veggies, all skewered together and grilled to perfection. This dish captures the essence of summer, making any barbecue or family outdoor gathering feel special. Whenever I think of gatherings with my family, I recall firing up the grill and serving these kabobs, knowing they would never last long on the plate. Each bite bursts with flavor, while the juicy steak complements the smoky essence from the grill.
Table of Contents
This isn’t just a meal; it’s an experience. Perfectly balanced flavors dance on your palate, and the simple yet effective marinade brings out the best in the fresh ingredients. If you’ve ever settled for store-bought skewers, you’ll be pleasantly surprised to see how easy and satisfying it is to whip this up at home. Not only does it scream summertime, but it’s an impressive dish that will have your family asking for seconds. I can’t wait for you to try preparing these captivating herb-marinated steak kabobs!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just around 30-40 minutes from start to finish.
- Irresistible Flavor: Juicy steak meets a savory, garlicky marinade that is totally addictive.
- Eye-Catching Appeal: Brightly colored veggies and succulent meat create a feast for the eyes.
- Flexible Serving: Perfect for backyard parties, family dinners, or date nights.
- Diet-Friendly Options: Easily adaptable for gluten-free or low-carb diets with simple swaps.
Ingredients You’ll Need
- 1.5 lbs Snake River Farms tenderloin pieces: This premium cut ensures tenderness and flavor but can be substituted with sirloin or tri-tip if needed.
- 1 red bell pepper, chopped into 1-inch pieces: Adds sweetness and color; feel free to mix with any color bell pepper.
- 1/2 white onion, chopped: Brings mild sweetness; you could swap this with other onions if you like a stronger flavor.
- 1 yellow squash, thinly sliced with a peeler: Offers a slight sweetness and unique texture; zucchini can work just as well in its place.
- 1 zucchini, thinly sliced with a peeler: Another great veggie for skewering; contributes to the colorful presentation.
- 1 cup cherry tomatoes: Sweet, juicy morsels that roast beautifully on the grill; you might also choose grape tomatoes.
- 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This marinade packs a punch; if unavailable, look for other savory barbecue sauces.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: Adds depth; any balsamic vinegar will do in a pinch.
- 1 tablespoon brown sugar: Balances the vinegar’s acidity; you can replace it with honey for a different sweetness.
- 2 garlic cloves, minced: Infuses the marinade with flavor; fresh garlic works best, but garlic powder is an alternative.
- 1 tablespoon chopped fresh herbs: Basil and parsley create a fresh fragrance; mint or cilantro also work wonderfully.
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, 1 tablespoon brown sugar, 2 minced garlic cloves, and 1 tablespoon chopped fresh basil and parsley until combined.
- Marinate the steak and veggies: In two separate bowls, toss the 1.5 lbs of tenderloin pieces and veggies (including the 1 red bell pepper, 1/2 white onion, 1 yellow squash, 1 zucchini, and 1 cup cherry tomatoes) in their respective marinate. Let them sit for at least 30 minutes to soak up the flavors.
- Assemble the skewers: Take metal skewers and thread the marinated steak pieces onto one skewer, spacing them evenly. On separate skewers, thread the veggies, folding the squash ribbons for a playful texture.
- Preheat your grill: Heat your grill to medium-high (about 425°F) and clean the grates if required.
- Grill the veggie skewers first: Place the veggie skewers on the grill and let them cook for 10–12 minutes, turning occasionally until they are tender and slightly charred.
- Add steak skewers: After the veggies, add the steak skewers to the grill. Grill for about 6–8 minutes total, flipping halfway through until the internal temperature registers at 130–135°F for medium rare.
- Serve: Plate the kabobs alongside angel hair pasta tossed in pesto and top it off with a ball of burrata drizzled with balsamic glaze. Gather everyone around the table and enjoy!
Storing & Reheating
To keep any leftovers, let your skewers cool down before storing them in an airtight container in the fridge for up to three days. For longer storage, you can freeze them for up to three months. Just make sure to wrap them tightly to avoid freezer burn. When you’re ready to enjoy them again, reheat in the oven at 375°F until warmed through, about 15 minutes. Though the texture might change slightly, serving them with a fresh squeeze of lemon or a drizzle of olive oil can help refresh those flavors.
Chef’s Helpful Tips
- Avoid overcooking the steak; aim for medium rare to maintain the juiciness.
- Always let your beef sit at room temperature for about 30 minutes before grilling to ensure even cooking.
- If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill.
- Feel free to get creative with veggies—bell peppers, mushrooms, or even pineapple can add a fun twist.
- If marinating overnight, reduce the vinegar to avoid overpowering flavors; a shorter marinate can enhance the freshness.
- Consider making extra marinade to use as a dipping sauce for the finished skewers.
When preparing these grilled herb-marinated steak kabobs, you’ll find the cooking process not only simple but also enjoyable. The balanced flavors and delightful textures blend beautifully, creating a dish that’s perfect for any occasion. Don’t hesitate to adjust the ingredients based on what you like and explore different vegetable combinations. Gather your loved ones, fire up that grill, and take a bite of summer with each flavorful skewered bite.
Recipe FAQs
Can I use different meats for these kabobs?
Absolutely! Chicken, shrimp, or even tofu if you want a vegetarian option, work great. Just keep in mind that cooking times will vary—chicken generally requires a bit longer to cook through.
How do I know when my steak is done?
Using an instant-read thermometer can help you ensure perfect doneness. For medium-rare, aim for 130–135°F. Adjust the time on the grill as needed based on your preferred doneness.
What if I don’t have a grill?
You can absolutely make these kabobs in your oven! Simply preheat your oven to 400°F, place the skewers on a lined baking sheet, and roast for about 20 minutes, turning them halfway through.
Can I make the marinade ahead of time?
Definitely! You can prepare the marinade a day prior and store it in the refrigerator, making meal prep easier. Just toss it with your protein and veggies when you’re ready to grill!
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📖 Recipe Card
Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
These steak kabobs are a delightful blend of marinated tenderloin and vibrant veggies. Simple to prepare, they bring irresistible flavors to your table, perfect for a quick dinner or weekend grilling.
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
- Prepare the marinade by whisking together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs in a bowl.
- Marinate the steak and veggies by tossing the beef chunks and the vegetables in the marinade; let it sit for at least 30 minutes.
- Assemble the skewers, spacing the steak chunks evenly on metal skewers and folding the squash ribbons for the veggie skewers.
- Preheat the grill to medium-high, about 425°F, and clean and oil the grates if necessary.
- Grill the veggie skewers for 10–12 minutes, turning occasionally until cooked.
- Add the steak skewers to the grill and cook for 6–8 minutes in total, flipping halfway through until the internal temperature reaches 130–135°F for medium rare.
- Serve the skewers plated with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
For best results, marinate the meat and vegetables for longer if time allows.
Feel free to customize with your favorite vegetables or herbs.
Ensure to monitor the grill temperature to achieve the best grilling results.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
