Steak kabobs are not just a dish; they’re an experience filled with sizzle, flavor, and that unmistakable aroma of summer grilling. Imagine juicy cubes of steak, marinated to perfection, skewered with vibrant vegetables, and kissed by the flames of a hot grill. Each bite of these herb-marinated skewers transports you to a backyard barbecue where laughter echoes and delicious memories are made. The secret lies in the marinade: a beautiful blend of Bachan’s roasted garlic Japanese BBQ sauce, fresh herbs, and a touch of balsamic vinegar that elevates the meat and veggies to a whole new level.

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

I remember the first time I made steak kabobs for my dad on Father’s Day. The joy on his face as the skewers hit the grill, the smoky aroma swirling around us, it was unforgettable. These kabobs have become a go-to in our family, perfect for both special occasions and casual weeknights. So, gather your family around, fire up the grill, and try out these Steak Kabobs | Grilled Herb-Marinated Skewers for Dad. Trust me; they’re bound to become a household favorite!

Why You’ll Love This Recipe

Simple & Quick: Prep and grill in under an hour, perfect for busy weeknights or spontaneous gatherings.
Irresistible Flavor: The marinade infuses both the steak and veggies with a savory richness you won’t be able to resist.
Eye-Catching Appeal: Vibrant colors from the bell pepper, cherry tomatoes, and zucchini make for an impressive presentation.
Flexible Serving: Ideal for summer barbecues, weeknight dinners, or even tailgating.
Diet-Friendly Options: Easily adaptable for gluten-free diets using specific sauces and plenty of veggies.

Ingredients You’ll Need

1.5 lbs snake river farms tenderloin pieces or sirloin/tri-tip: Tender cuts are essential for juicy kabobs. Sirloin or tri-tip works well as substitutes if needed.
1 red bell pepper, chopped into 1-inch pieces: Adds sweetness and crunch. Feel free to swap with green or yellow peppers.
1/2 white onion, chopped: Provides a savory base flavor. Yellow onions can be substituted for a milder taste.
1 yellow squash, thinly sliced with a peeler: Adds a delightful texture and a splash of color. Zucchini can work as a great alternative.
1 zucchini, thinly sliced with a peeler: Complements the other veggies and retains a lovely firmness when grilled.
1 cup cherry tomatoes: Bursting with sweetness, they make a perfect addition. Grape tomatoes can also be used.
For the marinade:
1/3 cup Bachan’s roasted garlic Japanese BBQ sauce: Infuses the dish with rich umami. If unavailable, try a soy-based sauce with garlic.
2 tablespoons Terra Verde organic balsamic vinegar of Modena: Adds a tangy depth. Any good quality balsamic vinegar will do.
1 tablespoon brown sugar: Balances the acidity with a hint of sweetness. Granulated sugar can be used in a pinch.
2 garlic cloves, minced: Fresh garlic gives an aromatic punch. Adjust based on your preference for garlic.
1 tablespoon chopped fresh herbs (basil and parsley): Fresh herbs elevate the flavors significantly. Use your favorites like thyme or rosemary as a substitute.

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 herbs until well combined.
Marinate the Steak and Veggies: Divide the marinade into two bowls. Toss the 1.5 lbs steak and veggies in their respective bowls, coating them thoroughly. Allow them to marinate for at least 30 minutes to absorb those fantastic flavors.
Assemble the Skewers: Thread the marinated steak onto metal skewers, being careful to space the chunks evenly for even cooking. On separate skewers, thread the marinated veggies, folding the sliced squash ribbons for added texture.
Preheat Your Grill: Heat the grill to medium-high, around 425°F. Make sure to clean and oil the grates if necessary to prevent sticking.
Grill the Veggie Skewers First: Place the veggie skewers on the grill and cook for about 10-12 minutes, turning occasionally until they become tender and slightly charred.
Add Steak Skewers: Next, place the steak skewers on the grill. Grill for approximately 6-8 minutes total, flipping them halfway through. Aim for an internal temperature of 130-135°F for a perfect medium-rare.
Serve: Plate your kabobs alongside some angel hair pasta tossed in pesto and a ball of burrata drizzled with balsamic glaze for a delightful dinner experience. Enjoy every savory bite!

Storing & Reheating

To store leftover steak kabobs, let them cool to room temperature before placing them in an airtight container. They can last up to 3 days in the refrigerator. For longer storage, consider freezing the kabobs in a freezer-safe bag or container for up to three months. When reheating, gently warm them in the oven at 350°F for about 10-15 minutes until heated through. Do note that while the flavors will still be delightful, the texture may slightly change, so serving them fresh is always encouraged.

Chef’s Helpful Tips

Avoid overcrowding the skewers; it’s essential for even cooking and the best grill marks.
Make sure your steak is not refrigerator-cold before grilling; letting it come to room temperature helps it cook evenly.
If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
Feel free to switch up the vegetables based on what you have at home, like bell peppers, mushrooms, or even pineapple pieces for a tropical spin.
For extra flavor, brush the skewers with leftover marinade while they’re grilling, but be cautious of cross-contamination and only use marinade that hasn’t touched the raw meat.

Steak kabobs are a fantastic way to bring a little joy and flavor to your dinner routine. From the rich marinade and tender meat to the beautifully charred vegetables, each bite is a celebration of summer grilling and home-cooked comfort. Use this recipe as a base to experiment with your favorite flavors and vegetables. You might just find yourself enjoying them more often than expected!

Recipe FAQs

Can I use different cuts of meat for these kabobs?

Absolutely! While tenderloin, sirloin, and tri-tip work best for tenderness, you can also use cuts like flank steak or even chicken if you prefer. Adjust the marinating time accordingly based on the meat’s thickness.

How do I know if my veggies are done grilling?

Vegetables are done when they are tender and slightly charred. The edges should be beautifully brown, and they should be easy to pierce with a fork, usually taking around 10-12 minutes on the grill.

Can I make these kabobs in the oven instead?

Yes, if you don’t have a grill, you can cook the skewers in a broiler or on a baking sheet in the oven. Set your oven to broil, place the skewers on a baking sheet, and cook for about 8-10 minutes, turning once for even cooking.

What can I serve alongside these steak kabobs?

These grilled herb-marinated skewers pair wonderfully with a light pasta tossed in olive oil, garden salads, or even some refreshing grilled corn. Feel free to get creative with your sides!

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Steak Kabobs | Grilled Herb-Marinated Skewers for Dad

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

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Description

These Steak Kabobs are a delightful mix of juicy beef and fresh vegetables, marinated in a tasty sauce. Perfect for a quick dinner or a summer barbecue, this dish pairs beautifully with pasta or on its own!

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)

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Instructions

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

Notes

For best flavor, marinate the meat and veggies for longer if you have the time.
You can customize the veggies based on your preference or seasonal availability.
Use metal skewers for ease of grilling, as wooden skewers may need soaking beforehand.