The heart of summer is when the garden starts showing off—zucchini, bell peppers, onions, and even cherry tomatoes are begging to be picked. And at Finke Farms, we believe the best way to honor the bounty of the season is to keep it simple, keep it fresh, and cook it with love… preferably over an open flame.
This week, we’re threading together the best of July with Beef Kabobs and Seasonal Veggies—a dish that’s as fun to prep as it is to eat. Whether you’re grilling for the whole family or sneaking a quiet dinner for two out by the barn, there’s just something joyful about a kabob. They’re colorful, customizable, and perfect for catching those fleeting golden hours of summer.
Why It Works
Kabobs are like a celebration on a stick—juicy chunks of tender beef nestled between vegetables that caramelize just enough to bring out their sweetness. It’s quick cooking that doesn’t skimp on flavor. And since you’re using peak-season produce, it’s easy to let the ingredients shine without too much fuss.
Plus, everything cooks together, which means more time spent relaxing with loved ones and less time doing dishes. That’s a win in our book.
Finke Farms Beef & Veggie Kabobs Recipe
Ingredients:
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1.5 pounds Finke Farms sirloin or ribeye, cut into 1½-inch cubes
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1 red bell pepper, cut into chunks
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1 yellow bell pepper, cut into chunks
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1 zucchini, sliced into thick rounds
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1 red onion, cut into chunks
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1 cup cherry tomatoes
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Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the marinade:
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¼ cup olive oil
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2 tablespoons balsamic vinegar
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2 cloves garlic, minced
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1 tablespoon Dijon mustard
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried oregano (or a few sprigs of fresh thyme if you have it)
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Optional: squeeze of lemon for brightness
Instructions:
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Make the marinade by whisking together all ingredients in a medium bowl.
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Toss the beef cubes in the marinade, cover, and refrigerate for at least 30 minutes (up to 2 hours if you’ve got the time).
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Prep your veggies while the beef marinates. Keep them chunky and uniform so they cook evenly.
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Thread the skewers by alternating beef and veggies—don’t pack them too tightly so everything gets a good char.
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Grill over medium-high heat, turning occasionally, for about 10–12 minutes or until the beef is cooked to your preferred doneness and veggies are tender with a bit of char.
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Let rest for a few minutes before serving—if you can wait that long!
Farm Tip: Make It a Meal
Serve these kabobs over a bed of herbed rice or alongside grilled corn and a garden-fresh salad. If you’ve got leftover marinade, bring it to a boil and drizzle it over the top as a finishing sauce.
For a sweet finish? Slice up some watermelon and pass around the lemonade (or the peach tea, if you’re at Grandma’s table).
Summer on a Stick
These beef kabobs aren’t just a recipe—they’re a moment. One that happens right as the sun dips low, the grill sizzles, and the kids come running with dirt on their knees and ice cream on their faces. It’s the taste of summer, served one skewer at a time.
So grab a plate, pull up a lawn chair, and stay awhile. There’s plenty to go around.
