Steak kabobs are more than just a meal; they are a flavorful experience packed with juicy beef and vibrant vegetables, all beautifully grilled to perfection. These Herb-Marinated Steak and Veggie Skewers deliver a delightful blend of tastes and aromas. The tender pieces of steak mingle with crisp bell peppers, onions, and a medley of colorful veggies, creating a dish bursting with flavor and visual appeal. Crafted with a simple marinade that brightens the natural flavors of your ingredients, these kabobs shine on any grill.

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

Whether you’re hosting a backyard barbecue or enjoying a quiet family dinner, these skewers are bound to impress. I remember the first time I made these for my dad; the way the grizzling meat and roasted vegetables filled the air made it a moment to remember. There’s something so satisfying about a dish you can hold in your hand, lingering over each bite as the marinade works its magic. Give them a try, and indulge in the warmth and joy of grilling season together!

Why You’ll Love This Recipe

Simple & Quick: Prep and cooking take less than an hour, making it an ideal weeknight dinner.
Irresistible Flavor: The combination of Bachan’s roasted garlic BBQ sauce and fresh herbs creates a tantalizing taste experience.
Eye-Catching Appeal: Vibrant colors from the veggies make these kabobs a feast for the eyes as well as the palate.
Flexible Serving: Perfect for everything from spring gatherings to cozy family meals.
Diet-Friendly Options: Adjust the veggies for a gluten-free or low-carb option—ideal for everyone!

Ingredients You’ll Need

1.5 lbs Snake River Farms tenderloin pieces, sirloin, or tri-tip: These cuts provide tenderness and flavor. Tri-tip is budget-friendly, while tenderloin offers melt-in-your-mouth perfection.
1 red bell pepper, chopped into 1-inch pieces: Adds sweetness and a pop of color. Swap for green or yellow peppers for variety.
1/2 white onion, chopped: Offers a savory bite. You can substitute with a yellow onion for a slightly mellower flavor.
1 yellow squash, thinly sliced with a peeler: Brings a delicate texture—zucchini can be used as an alternative.
1 zucchini, thinly sliced with a peeler: Bursting with moisture, zucchini is a grilling favorite.
1 cup cherry tomatoes: Sweet and juicy, these tomatoes caramelize beautifully on the grill.
For the marinade:
1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: A rich, umami-filled base that amps up the flavor.
2 tablespoons Terra Verde organic balsamic vinegar of Modena: The tangy contrast lifts the marinade.
1 tablespoon brown sugar: Balances out acidity, resulting in a well-rounded flavor.
2 garlic cloves, minced: Fresh garlic adds depth to your marinade.
1 tablespoon chopped fresh herbs (we used basil and parsley): Enhance the freshness—feel free to mix with thyme or rosemary for extra flavor.

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 BBQ sauce, 2 tablespoons Terra Verde organic balsamic vinegar of Modena, 1 tablespoon brown sugar, 2 minced garlic cloves, and 1 tablespoon of chopped fresh herbs. This aromatic blend creates a lusciously fragrant marinade.
Marinate the Steak and Veggies: Divide the marinade between two bowls. Toss the beef chunks in one bowl and the chopped vegetables in the other, ensuring everything is well-coated. Allow them to marinate for at least 30 minutes. This step intensifies the flavors.
Assemble the Skewers: Once marinated, thread the steak pieces onto metal skewers, leaving space between each chunk for even cooking. For the veggie skewers, thread the cherry tomatoes, red bell pepper pieces, onion, zucchini, and cut yellow squash, folding the squash ribbons for added texture and visual appeal.
Preheat Your Grill: Heat the grill to medium-high (around 425°F). Give the grates a good clean and oil them to prevent sticking. This ensures beautiful grill marks and perfect cooking.
Grill the Veggie Skewers First: Place the vegetable skewers on the grill. Cook for 10-12 minutes, turning occasionally until they are tender and slightly charred. The smell will be incredible!
Add the Steak Skewers: Once the veggies are done, add the steak skewers to the grill. Grill for 6-8 minutes total, flipping halfway through, until they reach an internal temperature of 130-135°F for medium-rare. Don’t hesitate to check for doneness; your taste buds will thank you.
Serve: Arrange your delicious kabobs on a serving platter, perhaps alongside angel hair pasta tossed in fresh pesto or a lovely ball of burrata drizzled with balsamic glaze. Enjoy the flavors and textures in every bite!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze the skewers by wrapping them tightly in plastic wrap and aluminum foil—maximum storage time in the freezer is about 3 months. When it’s time to enjoy again, simply reheat in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Just keep in mind that the texture may change slightly; adding a splash of fresh sauce can help refresh the flavors.

Chef’s Helpful Tips

Avoid overcrowding the skewers: It can lead to uneven cooking; give each piece some breathing room for an even char.
Make sure to use room-temperature beef. It helps achieve a nice sear when you place it on the grill.
If you prefer a slightly sweet finish, let the kabobs caramelize longer before taking them off the grill.
Marinate overnight for deeper flavors; it’s a wonderful way to prep ahead for parties!
Consider using skewers soaked in water if you choose wooden ones to avoid burning.

Steak kabobs packed with flavor and topped with colorful veggies make an impressive dish for any occasion. Not only is this recipe simple to pull together, but it embodies the joy of grilling that brings family and friends together. Don’t hesitate to adjust the recipe based on your favorite vegetables or herbs; creating your twist adds a personal touch that makes it uniquely yours.

Recipe FAQs

Can I use chicken or shrimp instead of steak?

Absolutely! Chicken breast or shrimp are fantastic alternatives. Just adjust your cooking times; chicken should reach an internal temperature of 165°F, while shrimp only need 2-3 minutes per side when grilling.

How can I ensure my vegetables don’t overcook?

Make sure to cut your vegetables into similar sizes and start with those that take longer to cook. Grilling on separate skewers makes it easier to manage different cooking times.

What dips or sauces pair well with these kabobs?

A creamy garlic sauce, tzatziki, or even a fresh chimichurri would elevate the flavor beautifully! Experiment with your favorites; a good sauce can really bring everything together.

Can I prepare these kabobs ahead of time?

Yes! Marinate the steak and veggies the night before and assemble the skewers the next day. Grilling them fresh allows for the best texture and taste, but pre-assembling saves time!

More Main Dishes Recipes

Steak Kabobs | Easy Grilled Skewers for Dad’s Cookout

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Grilling
Cuisine: American

Print Recipe

Description

These steak kabobs are bursting with flavor from the marinade, featuring tender chunks of beef and vibrant vegetables. Simple to prepare, they are perfect for a quick dinner or a weekend BBQ!

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)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the marinade by whisking together Bachan’s BBQ sauce, balsamic vinegar, brown sugar, minced garlic, and chopped herbs in a bowl.
In two separate bowls, toss the beef chunks and vegetables in the marinade. Let them sit for at least 30 minutes to soak up the flavor.
Thread the marinated steak onto metal skewers, spacing the chunks evenly. On separate skewers, thread the veggies, folding the squash ribbons for added texture.
Preheat your grill to medium-high heat (about 425°F) and clean/oil the grates if necessary.
Place the veggie skewers on the grill and cook for 10-12 minutes, turning them occasionally to ensure even grilling.
Add the steak skewers to the grill and cook for 6-8 minutes, flipping halfway through until the internal temperature reaches 130-135°F for medium-rare.
Serve the skewers on a plate with angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze.

Notes

For extra flavor, let the steak and veggies marinate for a few hours if time allows.
Grilled veggies can be used as a side dish or in salads for additional meals.
Adjust the cooking time according to your preferred level of doneness for the steak.