Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
Vibrant and juicy, grilled Steak Kabobs are the perfect way to elevate any outdoor gathering or simply treat Dad to a delicious meal. Each skewer is a delightful mix of herb-marinated tender beef and colorful veggies, coming together for a taste sensation that captures the essence of summer grilling. When I first made these kabobs for a Father’s Day barbecue, the delighted smiles around the table were truly unforgettable. There’s just something about skewered food that makes it a fun, interactive dining experience—perfect for sharing laughter and stories while enjoying the fantastic flavors of the grill.
Table of Contents
These Steak Kabobs | Grilled Herb-Marinated Skewers for Dad are not only a feast for the taste buds; they also provide a satisfying crunch and burst of freshness with every bite. The combination of juicy steak and grilled vegetables is complemented perfectly by a zesty marinade that you’ll want to put on everything. They’re incredibly easy to prepare and will surely impress your family and friends. So, fire up that grill and let’s make some memorable moments!
Why You’ll Love This Recipe
- Simple & Quick: With just a little marinating time, you’ll have dinner ready in no time.
- Irresistible Flavor: The marinated beef and fresh vegetables create a savory explosion of taste.
- Eye-Catching Appeal: These skewers are not only delicious; their vibrant colors make for a stunning presentation.
- Flexible Serving: Perfect for summer barbecues, family dinners, or even meal prepping for the week.
- Diet-Friendly Options: You can easily adapt the ingredients to fit gluten-free or low-carb diets.
Ingredients You’ll Need
- 1.5 lbs Snake River Farms tenderloin pieces or sirloin/tri-tip: For a tender and juicy kabob, using quality beef is essential. You can substitute with a different cut of beef, but avoid tough cuts for the best results.
- 1 red bell pepper, chopped into 1-inch pieces: Adds a sweet, vibrant crunch with a pop of color; you can swap it for green peppers or even mushrooms depending on your preference.
- 1/2 white onion, chopped: Offers a savory depth to the skewers. Yellow or red onion can be used as alternatives.
- 1 yellow squash, thinly sliced with a peeler: The peeler technique makes these slices delicate and easy to grill. Zucchini is a great substitute if you prefer that instead.
- 1 zucchini, thinly sliced with a peeler: Adds a lovely texture and mild flavor; you can also consider eggplant for a unique twist.
- 1 cup cherry tomatoes: Sweet and succulent, they burst with flavor when grilled; look for firm tomatoes to avoid messiness while grilling.
- 1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: This umami-packed sauce brings a unique flavor twist. Any quality teriyaki or barbecue sauce can work if you’re in a pinch.
- 2 tablespoons Terra Verde organic balsamic vinegar of Modena: Enhances the marinade with a sweet tang. Regular balsamic can substitute well here.
- 1 tablespoon brown sugar: Adds a touch of sweetness to balance the savory flavors.
- 2 garlic cloves, minced: Infuses the marinade with aromatic goodness. Fresh garlic is recommended for the best flavor.
- 1 tablespoon chopped fresh herbs (basil and parsley): Fresh herbs elevate the dish’s flavor; feel free to experiment with thyme or rosemary.
How to Make Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prepare the marinade: In a large 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 each of chopped basil and parsley until well combined.
- Marinate the beef and veggies: In two separate bowls, toss the 1.5 lbs tenderloin pieces or sirloin with half of the marinade, and place the chopped vegetables in the other bowl with the remaining marinade. Let both sit for at least 30 minutes. This step allows for the infusion of flavors, so don’t rush it!
- Assemble the skewers: Take metal skewers and thread the marinated beef onto them, spacing the chunks evenly. On separate skewers, thread the marinated vegetables, folding the slices of yellow squash and zucchini for added texture and presentation.
- Preheat your grill: Heat your grill to medium-high, around 425°F. Make sure to clean and oil the grates if needed, preventing the kabobs from sticking.
- Grill the vegetable skewers first: Place the veggie skewers on the grill and cook for about 10–12 minutes, turning occasionally. The aim is to slightly char them while bringing out their natural sweetness.
- Add steak skewers: After the veggies are nearly done, place the steak skewers on the grill. Grill for 6–8 minutes total, flipping halfway through. You’re looking for an internal temperature of 130–135°F for a perfect medium-rare.
- Serve with style: Once everything is grilled to perfection, plate the skewers alongside angel hair pasta tossed in pesto and topped with a ball of burrata drizzled with balsamic glaze. Enjoy the delightful harmony of flavors!
Storing & Reheating
Store leftover steak kabobs in an airtight container at room temperature for 2 hours or in the refrigerator for up to 3 days. If desired, you can freeze the kabobs for up to 3 months. Reheat the skewers in an oven preheated to 350°F for about 10 minutes, or until heated through. Note that while the flavors will still be delicious, the texture may change slightly; adding a drizzle of balsamic glaze before serving can refresh them beautifully.
Chef’s Helpful Tips
- Avoid over-marinating your beef; 30 minutes is great, but anything longer can lead to a mushy texture.
- Make sure your grill is well-preheated before cooking to achieve a nice char.
- Rest your skewers for a few minutes after grilling. This allows the juices to redistribute for a juicier bite.
- Feel free to swap in other proteins like chicken or shrimp for variation.
- For an extra punch, consider adding a pinch of cayenne pepper or red pepper flakes to the marinade.
Grilling these kabobs is not only pleasurable but also a great chance to connect with family and friends. You’ll be surprised at how effortlessly they come together and how much everyone loves them.
Recipe FAQs
Can I use wooden skewers instead of metal?
Absolutely! If you choose wooden skewers, soak them in water for about 30 minutes before grilling. This prevents them from burning and helps them hold up under the heat.
What can I serve with steak kabobs?
These skewers pair wonderfully with a light salad, grilled corn on the cob, or even a refreshing tzatziki sauce. You can also serve them with rice or quinoa for a more filling meal.
How do I know when my steak is done?
For medium-rare, aim for an internal temperature between 130°F and 135°F. A meat thermometer is the best way to check for doneness. If you prefer it more done, aim for 145°F for medium.
Can I marinate the kabobs overnight?
While you can marinate overnight for more intense flavor, it’s generally best to keep marination to a few hours to maintain the steak’s texture.
With these vibrant Steak Kabobs | Grilled Herb-Marinated Skewers for Dad, you’ll create not just a meal but a lovely gathering filled with laughter and warmth. Enjoy making these skewers and don’t hesitate to experiment with your favorite flavors!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Steak Kabobs | Grilled Herb-Marinated Skewers for Dad
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: American
Description
These Steak Kabobs are a mouthwatering combination of juicy steak and fresh vegetables, marinated to perfection. Easy to prepare, they are ideal for a quick dinner or a fun family meal on the grill.
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, we used basil and parsley
Instructions
- Whisk together the BBQ sauce, balsamic vinegar, brown sugar, minced garlic, and chopped herbs in a bowl to make the marinade.
- In separate bowls, toss the beef chunks and the veggies in the marinade. Allow them to marinate for at least 30 minutes.
- Thread the marinated beef onto metal skewers, spacing the chunks evenly. On different skewers, thread the marinated vegetables, folding the squash ribbons for added texture.
- Preheat the grill to medium-high heat (about 425°F). Clean and oil the grill grates, as needed.
- Place the veggie skewers on the grill and cook for 10–12 minutes, turning them occasionally until tender.
- 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.
- Serve the skewers with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.
Notes
For added flavor, try using different fresh herbs based on your preferences.
Ensure the grill is well-preheated for even cooking of skewers.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
