Herb-Marinated Steak and Veggie Skewers on the Weber Spirit

A fast and flavorful summer dinner straight from the backyard grill

A Summer Dinner That Hits All the Marks

Backyard grilling is a year-round thing for us here in Colorado, but summer nights make it extra special. This recipe for herb-marinated steak and veggie skewers on the Traeger (or Weber Spirit) checks every box for a weeknight win: fast prep, bold flavor, flexible ingredients, and just the right balance of indulgent and fresh. We kept the marinating short to get dinner on the table quickly, and by cooking the skewers separately, every bite came out just right.

Our twins loved it too—Bodie stuck to the steak, Beatrice devoured the tomatoes, onions, and pasta—and Mom and Dad had a little of everything. Served with pesto-tossed angel hair and a ball of burrata drizzled with balsamic glaze, this grilled dinner is one we’ll repeat all summer long.

Backyard Grilling, No Matter the Weather

Here in Colorado, we’re used to firing up the grill in all kinds of weather—sunshine, snow, or afternoon thunderstorms. But summer dinners like this one are what make those long grilling nights feel truly special. The Weber Spirit came through with great heat and reliable searing, and you could easily make this on any backyard grill you’ve got—from a pellet grill to a gas or charcoal setup. Flexibility like that is key when you’re juggling dinner, kids, and Colorado’s unpredictable skies.

Family-Friendly, Weeknight-Ready

As parents of 3-year-old twins, our goal with meals like this is simplicity that doesn’t sacrifice flavor. Skewers are easy to prep ahead (even the night before), and the cook time is short—perfect for a busy evening. We served the skewers with angel hair pasta tossed in store-bought pesto and a ball of creamy burrata drizzled with balsamic glaze. Fancy enough for grownups, simple enough for toddlers.

The Joy of Eating with Your Hands

There’s something about food on a stick that appeals to everyone—especially kids. Our twins love being able to pick up their own skewers and pull off the pieces they like best. It’s interactive, playful, and makes dinner feel a little more fun. The veggies get a gorgeous caramelized finish, and the steak stays juicy and tender thanks to the short cook time and smart skewer separation.

Smart Prep = Smart Cooking

The trick with meals like this is to do a bit of smart prep early on. While the kids played outside, we whisked together the marinade, chopped the veggies, and got everything soaking. By the time we were ready to fire up the grill, dinner was mostly done. That’s a big win on a warm evening when nobody wants to be stuck in the kitchen.

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Why Skewers Are a Summer Grilling Staple

There’s something universally satisfying about food on a stick. Skewers are versatile, easy to prep, fun to eat, and ideal for grilling. But which skewers are best?

Types of Skewers for Grilling:

• Metal skewers (what we used): Durable, reusable, no soaking required. Go for flat metal skewers to prevent food from spinning.
• Wooden skewers: Inexpensive and disposable. But you must soak them in water for at least 30 minutes before grilling or they’ll burn.
• Flexible skewers: Bendable wire-style skewers are great for tight grill spaces, though a bit more fiddly to load and flip.

No matter what you use, uniform chunk sizes and good spacing are key for even cooking.

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Choosing the Right Steak for Skewers

Tender, even-sized cuts are best for skewering. We used Snake River Farms tenderloin pieces, which come pre-cut into generous, uniform cubes. This premium American Wagyu beef is rich, juicy, and well-marbled—perfect for fast, high-heat cooking like this. The tenderloin chunks cooked quickly without drying out, and paired beautifully with the bright, herby marinade.

Other great steak options for skewers:

• Sirloin (top sirloin is especially good)
• Ribeye (cut into thick cubes)
• Tri-tip (marinated and trimmed)

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Veggies That Grill Well on Skewers

The beauty of veggie skewers is how customizable they are. For this cook, we used:

• Cherry tomatoes
• Red bell peppers (cut into 1-inch pieces)
• White onions (cut into chunks)
• Yellow squash and zucchini (sliced lengthwise with a veggie peeler)

The long ribbons of squash were looped on the skewer for a fun texture and even cooking. Other great skewer veggies include mushrooms, baby potatoes (par-boiled first), pineapple chunks, and asparagus.

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The Quick Herb Marinade: Flavor in Every Bite

Marinating does the heavy lifting for this recipe, infusing the steak and veggies with flavor in just 30 minutes. The marinade has a sweet-savory-herbaceous profile that pairs great with beef:

Marinade Ingredients:

• 1/3 cup Bachan’s Roasted Garlic Japanese BBQ Sauce
• 2 tablespoons Terra Verde Organic Balsamic Vinegar of Modena
• 1 tablespoon brown sugar
• 2 cloves garlic, finely chopped
• 1 tablespoon chopped herbs (we used basil and parsley)

Mix the marinade and divide it between bowls—one for steak, one for veggies. Let the ingredients sit for at least 30 minutes (longer is fine!).

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Why Separate Skewers for Steak and Veggies Works Best

While it’s tempting to alternate meat and veg on one skewer, we’ve learned it’s better to separate them. Steak cooks fast; tomatoes and squash need a little more time to char and soften.

By grilling the veggie skewers first, we give them a head start. The steak skewers went on once the veggies were about halfway done. This method ensures that:

• Steak is seared and juicy
• Veggies are tender and caramelized
• Nothing gets over- or undercooked

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Grilling on the Weber Spirit or Traeger: You Pick

For this cook, we fired up our Weber Spirit grill to medium-high heat. It delivered those perfect grill marks on the steak and even char on the veggies. But this recipe works equally well on a Traeger grill—just preheat to 425°F and grill with the lid closed, flipping once halfway through.

The beauty of pellet grills like Traeger is the smoke factor. That hint of hardwood smoke really elevates skewers like these, especially when paired with a flavorful marinade.

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Step-by-Step: How to Make Herb-Marinated Steak & Veggie Skewers

1. Make the marinade

Combine BBQ sauce, vinegar, brown sugar, garlic, and herbs in a bowl. Stir to combine.

2. Marinate steak and veggies

In separate bowls, pour marinade over the beef and veggies. Toss to coat. Let sit 30+ minutes.

3. Assemble skewers

Thread steak onto metal skewers, keeping space between each piece. For veggies, alternate tomato, onion, bell pepper, and squash ribbons.

4. Preheat the grill

Fire up your Weber Spirit or Traeger to medium-high (about 425°F).

5. Grill the veggie skewers first

Place veggie skewers directly on grates. Cook 10–12 minutes, turning occasionally.

6. Add the steak skewers

Place steak skewers on hot grill. Cook 6–8 minutes, flipping once, until medium-rare (130–135°F internal temp).

7. Serve with sides

We paired ours with pesto angel hair pasta and a ball of burrata topped with balsamic glaze.

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Products Used in This Cook:

• Snake River Farms Tenderloin Pieces
• Bachan’s Roasted Garlic Japanese BBQ Sauce
• Metal skewers
• Weber Spirit grill

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Alternate Recipes You’ll Love:

• Steak and Green Chile Pinwheels
• Tropical Chicken Skewers
• Reverse-Seared Teres Major with Red Pepper Sauce
• Shrimp & Sausage Skewers on the Flatrock

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A Weeknight Win for the Whole Family

This simple dinner of herb-marinated steak and veggie skewers made for a memorable meal on a busy weekday evening. It was easy to prep, fun to grill, and delicious for every member of the family. Beatrice loved the veggie skewers and pasta. Bodie devoured the steak. And Mom and Dad? We got the full experience—juicy beef, blistered tomatoes, and creamy burrata.

This one’s definitely going into the summer rotation.