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)
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.
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg