Super simple, super delicious… the two qualifications for a perfect summer meal, and these grilled steak kabobs with grilled summer veggies meet those qualifications exactly! I love making grilled steak kabobs because they are so simple yet delicious and bursting with flavor. I also have fond memories of grilled summer veggies since they are a traditional side that my family has when we are spending a day at my family’s Cabin on the lake. Pairing grilled summer veggies with grilled steak kabobs makes for the perfect summer meal that is sure to make memories and be a family favorite on your homestead!
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Modern Pioneer Recipe
Grilled steak kabobs with grilled summer veggies is a modern pioneer recipe with heritage roots! Venison would have been a common meat that the early pioneers would have included in their diet, but summer veggies like summer squash, zucchini, and broccoli wouldn’t have been as readily available until later on when homesteads were more established.
However, meat and veggies would have been simple foods that the early pioneers could easily cook over the fire, much like we use the grill nowadays! As a matter of fact, these steak kabobs and summer veggies could easily be cooked over an open fire too!
Another factor that makes this meal a modern pioneer recipe is that it is made with simple ingredients that can easily be sourced from your homestead or other local homesteads in your area. Any type of summer veggie can be included in the grilled summer veggie mix and venison (or beef) can be acquired if you hunt or raise your own meat on the homestead.
Home-harvested wild game and homegrown veggies make the perfect pairing for a modern pioneer meal! Meat and veggie meals are also very allergy-friendly and fit into a variety of diet-restrictions. These steak kabobs and grilled summer veggies are….
- grain-free
- gluten-free
- dairy-free
- nut free
- corn free
- sugar free
- egg free
- soy free
Modern Pioneer Meal Guide: Steak Kabobs
On the homestead, weekly meal prep and planning is a staple for living a sustainable and simple lifestyle. We try to plan meals that involve meat we already have stored in the freezer (usually venison or chicken), veggies that are in season at the time, and then usually a homemade side dish.
Steak kabobs and summer veggies are one of the easiest menu items that I like to include when planning out summer meal prep for a week. Here’s a quick guide that I use when planning out this meal:
Choosing Summer Veggies
First I consider what I am growing in the homestead garden and if anything is ready to be harvested. Being in the woods, I can mostly grow leafy greens and root veggies, which aren’t quite ready to be harvested. Then I consider what my family will be getting through our local CSA farm share that we get every week during the summer.
Usually there is a veggie or two that will work well in a grilled summer veggie mix, such as carrots or zucchini. To supplement those veggies, I then visit our local co-op grocery store and buy any locally grown veggies that I want to add to the mix. Here are some of my favorite veggies to throw into a grilling mix:
- summer squash
- zucchini
- carrots
- mushrooms
- broccoli
- sweet peppers
- corn (although I generally try to avoid corn since it doesn’t fit well into my anti-inflammatory diet)
- sweet peas
- tomatoes
Side-Dishes
Along with the steak kabobs and grilled veggies, I also like to plan a side-dish to accompany the meal. My dad doesn’t like most veggies, so I usually have to plan a potato-based side along with a homemade or intentionally chosen store-bought bread product as a side-dish.
Something light and simple is usually what I go for when choosing a side for these steak kabobs. Here are some of my favorite go-to side-dishes:
- Sami’s Bakery gluten-free pita bread
- Against the Grain grain-free baguette
- grain-free cheese rolls
- Instant Pot wild rice
- seasoned quinoa
- grilled new potatoes
I’m not huge into condiments, but one condiment that I do enjoy is bar-b-que sauce, and it’s a staple condiment for my dad too! So of course, I usually serve these steak kabobs with a side of bar-b-que sauce as well, which takes the kabobs to the next level as far as flavor goes!
Quick & Sustainable
When planning any summer meal, I try to think of how I can make the meal quick and sustainable but still delicious and nutritious. These steak kabobs and grilled veggies are the perfect quick and easy meal that are a sustainable summer recipe.
They use ingredients that I already have on hand or are in season at the time. They also don’t require me to turn on the oven, which saves on energy and keeps the homestead kitchen cool on hot summer days. Grilled meals are perfect during the summer months!
Since the steak kabobs and veggies are grilled, I also try to choose a side-dish that can also be grilled or still doesn’t require the oven. Pulling a Sami’s pita or Against the Grain baguette out of the freezer works well. If I plan ahead, I can make cheese rolls on a cool summer morning and stick those in the freezer as well for whenever I need to pair them with a quick and sustainable meal like steak kabobs!
Making up wild rice or quinoa are also good options since they either use the Instant Pot or can be cooked on the stovetop. If you need a good seasoned quinoa recipe, make sure you check out these gluten-free quinoa bowls!
Recipe Questions
How thin should the steaks be?
Steaks that are cut about 1/4-1/2″ thick work well for steak kabobs. They grill up quickly but are just thick enough that they don’t cook too fast and become tough. Do keep in mind that the thicker your steaks are, the longer they need to be grilled.
Steaks that aren’t cut too thick also spear onto the kabob sticks easier. If you are doubtful if your steaks are done or not, use a meat thermometer to check the internal temperature of the thickest steak. For medium rare steaks the internal temperature should be about 135-140°F.
Since we are on the topic of steaks, make sure you try these gluten-free cheesesteak sandwiches after you enjoy this steak kabob recipe!
What can I marinate the steak in?
Your favorite homemade meat marinade or vinaigrette dressing will work just fine! Or if you are in a pinch, do a 1:1 ratio of water and vinegar with a generous sprinkle of sea salt. Adding a little vinegar to any other marinade works well too if you are trying to make your marinade solution last.
The vinegar and salt help tenderize the meat and keep it moist. Allow the meat to marinate for at least 12 hours for the tenderest, juiciest steaks!
How long do the kabob sticks have to soak for?
Wooden kabob sticks need to be soaked in water for at least 2 hours before making the kabobs. The sticks will get moist enough that they won’t burn when you are grilling the kabobs.
Won’t the veggies have to cook for different times?
Technically different veggies have different grilling times. For more tips of grilling different veggies, make sure you check out my Modern Pioneer Summer Grilling Guide!
However, for this grilled summer veggie mix, it’s okay to mix a variety of different veggies together and grill them all at the same time. Some veggies will get nice and soft, others will have a refreshing crispness about them.
When prepping your veggies, it helps to cut them all into roughly the same size pieces with similar thickness. For carrots and other dense veggies, try cutting them a little thinner so that they soften nicely without having to overcook the squash and zucchini.
What pan should I grill the veggies in on the grill?
Finding a grill-safe pan that easily fits in the grill too can be tricky. My favorite grilling pan is a cast iron skillet. A 10″ cast iron baker skillet fits nicely in my grill and still leaves a little extra room for grilling the steak kabobs too.
If you don’t have a cast iron skillet or any other grilling pan, you can always fashion a tray out of aluminum foil. Make sure you double up the layers of aluminum foil and create a rim around the edges to contain the veggies. Veggies grilled in an aluminum foil tray will cook faster than a cast iron skillet.
Which oils are the best for using on the veggies?
I recommend using oils that are sustainable and can handle high temperatures. Olive oil, avocado oil, and bacon fat are my go-to oils for grilling veggies. I like to use olive oil to coat the veggies in prior to grilling. Then if I need a little more oil to prevent the veggies from sticking while they grill, I add a little bacon fat, which also adds some nice flavor!
These grilled steak kabobs with grilled summer veggies are one of my favorite summer menu recipes! They are a super simple meal to whip up that doesn’t require the oven and uses in-season ingredients. Plus they are delicious and bursting with summer flavors!
Grilled Steak Kabobs with Grilled Summer Veggies
Ingredients
- 1 lb. venison steak, cut into 1/4-1/2" thick slices
- 3 T. Bragg's vinaigrette dressing
- 1/4 cup white vinegar
- 1 tsp. sea salt
- 1 medium organic zucchini
- 1 small organic summer squash
- 1-2 medium mini bella mushrooms
- 1 medium organic carrot
- 1/4-1/2 lb. organic broccoli
- 2 T. extra virgin olive oil
- 1 T. all-purpose herb seasoning blend
- salt & pepper to taste
- 1 T. bacon fat
- organic & gluten-free bar-b-que sauce
Instructions
- Combine the venison steaks, vinaigrette, white vinegar, and sea salt in a glass container. Make sure all the steak are coated in the marinade. Cover the container and let the steaks set in the fridge for 12-16 hours.
- Place 4 kabob sticks in a bowl of water and make sure they soak for at least 2 hours.
- Prep the veggies. Wash and slice the zucchini and summer squash. Wash and slice the mushrooms. Wash, peel, and thinly slice the carrot. Wash the broccoli and cut or break apart the tiny florets.
- Combine all of the veggies in a large mixing bowl. Drizzle on the olive oil and sprinkle on the herb seasoning. Add salt and pepper to your taste. Toss the veggies until they are all coated in olive oil. Youb may need a little additional olive oil depending on how many veggies you ended up with. Just make sure they are all coated in the oil.
- Preheat the grill to 375-400°F. Lightly oil a 10" cast iron skillet with coconut oil, bacon fat, or butter. Spread the veggies in the pan. Take the steak out of the fridge and spear them onto the kabob sticks. I usually spear each steak twice to make a U on the kabob stick. Set the assembled steak kabobs on a plate and season with salt and pepper if desired.
- Grill the veggies for 15-20 minutes. Stir the veggies and add a little bacon fat every 5-7 minutes. Make sure you close the grill after each stir and allow the temperature to rise again. The veggies should be soft.
- Once the veggies are soft, leave them on the grill or remove them if you need more space for the steak kabobs. Place the steak kabobs on the seasoned grill grates and close the grill. Let them grill for 3-5 minutes depending on the thickness of the steaks.
- Turn the kabobs and let them grill for another 3-5 minutes or until they are done. For medium rare steaks you want an internal temperature around 135°F.
- Serve the grilled steak kabobs and grilled summer veggies with a side of bar-b-que sauce, some sea salt, and your favorite bread product!
Where to Find the Ingredients
- Pompeian olive oil
- Noble Made poultry seasoning
- Redmond sea salt
- Heinz distilled vinegar
- Bragg’s vinaigrette dressing
- Wright’s liquid smoke
- Noble Made classic BBQ sauce
- Woodstock BBQ sauce
- Supplies: 10″ cast iron skillet, wood kabob sticks, stainless steel spatula, Char-Broil gas grill
These grilled steak kabobs with grilled summer veggies are the perfect nutritious summer meal to add to the homestead menu. Bursting with flavor and super easy to make, they will quickly become a staple on your homestead menu too! Served with a side of gluten-free pita or homemade cheese rolls, this meal is a family favorite on my homestead. It uses our home-harvested wild game and fresh, local veggies to create a delicious and flavorful summer meal to be enjoyed by modern pioneers of all ages!
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by Alexa
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