Description
These Steak Kabobs are a delightful blend of marinated beef and fresh vegetables, perfect for a quick dinner. With a simple prep and vibrant flavors, they shine on the grill.
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
- In a bowl, whisk together the BBQ sauce, balsamic vinegar, brown sugar, garlic, and herbs to make the marinade.
- In two separate bowls, toss the beef chunks and the veggies in the marinade. Let them sit for at least 30 minutes.
- Thread steak onto metal skewers, spacing the chunks evenly. On separate skewers, thread the veggies, folding squash ribbons for texture.
- Preheat your grill to medium-high (about 425°F). Clean and oil the grates if needed.
- Place veggie skewers on the grill and cook for 10–12 minutes, turning occasionally.
- Grill steak skewers for 6–8 minutes, 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
Allow the steak and vegetables to marinate longer for enhanced flavor.
Experiment with different vegetables based on personal preference.
Serve with your favorite side dishes to complete the meal.
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg