Introduction

Rosemary Garlic Steak Kebabs are a flavorful and easy-to-make grilled dish perfect for any occasion. Juicy sirloin cubes marinated in a tangy balsamic mixture are paired with fragrant rosemary tomatoes and tender baby potatoes for a complete, satisfying meal.

Rosemary Garlic Steak Kebabs Recipe - Recipe Image

Ingredients

½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
Salt, to taste
Pepper, to taste
14 ounces sirloin, cut into 1-inch cubes
2 cups whole grape tomatoes
⅓ cup olive oil
2 tablespoons fresh rosemary, chopped (stems removed)
1 ½ pounds baby potatoes
6 metal or wooden skewers

Instructions

Step 1: Preheat the grill to medium heat. If using wooden skewers, soak them in water while the grill heats.
Step 2: In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper to taste.
Step 3: Add the cubed sirloin to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for more flavor.
Step 4: In a separate bowl, combine grape tomatoes, olive oil, and chopped rosemary. Set this mixture aside to marinate lightly.
Step 5: Place baby potatoes in a large pot and cover with water by about 1 inch. Bring to a boil and cook until the potatoes are just fork-tender, about 8 to 10 minutes. Drain and set aside.
Step 6: Assemble each skewer by threading a potato, followed by a piece of marinated steak, then a tomato. Repeat this sequence two more times, ending with a potato.
Step 7: Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for about 5 minutes per side, or 10 minutes total, until the steak is cooked to your liking.

Tips & Variations

Use metal skewers if possible for easier grilling and no soaking time needed.
For extra flavor, add sliced bell peppers or red onion to the kebabs.
Marinate the steak overnight to deepen the flavor and tenderize the meat.
If grilling indoors, you can use a grill pan on the stovetop with similar results.

Storage

Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to avoid overcooking the steak. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, you can substitute sirloin with ribeye, flank, or strip steak. Just be mindful of cooking times as some cuts may cook faster or slower.

How can I tell when the steak is perfectly cooked on the kebabs?

Steak cubes should be browned on the outside and slightly pink inside for medium-rare. Use a meat thermometer if unsure; 130°F (54°C) is ideal for medium-rare.

Rosemary Garlic Steak Kebabs Recipe

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★★★★★

4.8 from 101 reviews

These Rosemary Garlic Steak Kebabs are a flavorful and colorful dish perfect for grilling season. Marinated sirloin cubes are alternated with grape tomatoes and baby potatoes on skewers, then grilled to juicy perfection with a fragrant rosemary and garlic marinade. This recipe offers a delightful combination of tender steak, sweet tomatoes, and tender-crisp potatoes, all enhanced by a balsamic vinegar and honey glaze. Ideal for summer cookouts or a hearty weeknight meal, these kebabs are simple to prepare yet impressive on the plate.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 servings 1x
Category: Grilling
Method: Grilling
Cuisine: American

Ingredients

Scale

Steak Marinade

½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
Salt, to taste
Black pepper, to taste
14 ounces sirloin, cut into 1-inch cubes

Tomato Marinade

2 cups whole grape tomatoes
⅓ cup olive oil
2 tablespoons fresh rosemary, stems removed and chopped

Potatoes and Assembly

1½ pounds baby potatoes
6 metal or wooden skewers

Instructions

Preheat Grill and Prepare Skewers: Preheat your grill to medium heat. If using wooden skewers, soak them in water to prevent burning during grilling.
Make Steak Marinade: In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper to taste.
Marinate the Steak: Add the sirloin cubes to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 20 minutes, or up to overnight for best flavor absorption.
Prepare Tomato Marinade: In another bowl, combine grape tomatoes with olive oil and chopped rosemary. Set this mixture aside to marinate briefly.
Boil Potatoes: Place baby potatoes in a large pot and add enough water to cover them by 1 inch. Bring to a boil and cook the potatoes for about 8-10 minutes, just until they are fork-tender but not fully cooked. Drain and set aside.
Assemble Kebabs: Thread the skewers in repeating order: start with a potato, then a piece of marinated steak, followed by a tomato. Repeat this sequence two more times, finishing the skewer with a potato piece.
Grill Kebabs: Lightly oil the grill grates to prevent sticking. Place the assembled kebabs on the grill and cook for about 5 minutes per side, totaling approximately 10 minutes. Be careful not to overcook the steak; it should remain juicy.

Notes

Soaking wooden skewers prevents them from burning on the grill.
Marinate steak for longer if you want a deeper flavor penetration.
Par-cooking the potatoes saves grilling time and ensures they cook evenly on the grill.
Use metal skewers if you want a sturdier option that won’t require soaking.
Adjust seasoning in the marinade according to taste preferences.
Serve immediately after grilling for best texture and flavor.

Keywords: rosemary garlic steak kebabs, grilled steak skewers, balsamic marinade, summer grilling recipe, sirloin kebabs, grilled vegetables and meat, easy kebab recipe