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
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)
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