Rosemary Garlic Steak Kebabs Recipe

Introduction

Rosemary Garlic Steak Kebabs are a flavorful and satisfying option for grilling lovers. Combining tender sirloin, juicy grape tomatoes, and baby potatoes, these kebabs are perfect for a quick dinner or a weekend cookout. The marinade infuses the meat and veggies with a delicious blend of balsamic, honey, and fresh rosemary.

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, stems removed and chopped
• 1 ½ pounds baby potatoes
• 6 metal or wooden skewers

Instructions

1. Step 1: Preheat the grill to medium heat. If using wooden skewers, soak them in water while you prepare the ingredients to prevent burning.
2. Step 2: Prepare the steak marinade by whisking together balsamic vinegar, honey, whole grain mustard, and minced garlic in a large bowl. Season with salt and pepper to taste.
3. 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, to allow the flavors to develop.
4. Step 4: In a separate bowl, combine the grape tomatoes, olive oil, and chopped rosemary. Set this tomato marinade aside.
5. Step 5: Place the baby potatoes in a large pan and cover with water, leaving about an inch of water above the potatoes. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 8–10 minutes. Drain and set aside.
6. Step 6: Assemble the kebabs by threading a potato, a piece of marinated steak, and a tomato onto each skewer. Repeat this pattern two more times and finish with a potato on the end.
7. Step 7: Lightly oil the grill grates to prevent sticking. Place the kebabs over the medium heat and grill for about 5 minutes on each side, turning carefully to avoid burning. The steak should be cooked but still tender; avoid overcooking.
8. Step 8: Remove the kebabs from the grill and let them rest for a few minutes before serving. Enjoy warm.

Tips & Variations

• For extra flavor, marinate the steak overnight. This allows the meat to absorb more of the marinade.
• If you prefer, substitute baby potatoes with fingerling potatoes or small red potatoes for a slightly different texture.
• To add a smoky touch, sprinkle smoked paprika into the marinade or directly on the steak before grilling.
• Use metal skewers for easier handling and no soaking time, but wooden skewers work well if soaked adequately.
• Consider adding slices of bell pepper or red onion to the skewers for more colorful and flavorful kebabs.

Storage

Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat or in a preheated oven at 350°F (175°C) until heated through. Avoid microwaving to keep the steak tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, other tender cuts like ribeye or strip steak work well for kebabs. Choose cuts that cook quickly and retain tenderness on the grill.

How do I prevent wooden skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before grilling. This helps absorb moisture and reduces the chance of them burning during cooking.

Rosemary Garlic Steak Kebabs Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

These Rosemary Garlic Steak Kebabs are a delightful combination of tender sirloin cubes marinated in a savory balsamic garlic mixture, paired with fresh grape tomatoes infused with rosemary and perfectly parboiled baby potatoes. Grilled to perfection, these kebabs offer a balanced medley of flavors and textures ideal for summer cookouts or quick weeknight dinners.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Steak Marinade

• 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

Tomato Marinade

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

Other

• 1 ½ pounds baby potatoes
• 6 metal or wooden skewers (if wooden, soaked in water)

Instructions

1. Preheat Grill and Soak Skewers: Preheat the grill to medium heat. If using wooden skewers, soak them in water to prevent burning during grilling.
2. Prepare Steak Marinade: In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper to taste.
3. Marinate the Steak: Add the cubed sirloin to the marinade and toss to thoroughly coat. Cover and refrigerate for at least 20 minutes, or up to overnight, allowing the flavors to penetrate the meat.
4. Prepare Tomato Marinade: In a separate bowl, combine grape tomatoes with olive oil and chopped fresh rosemary. Set aside to let flavors meld.
5. Boil Potatoes: Place baby potatoes in a large pan and add enough water to cover them by 1 inch. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 8-10 minutes. Drain and cool slightly.
6. Assemble Kebabs: Thread onto each skewer the ingredients in the following order: baby potato, cubed steak, grape tomato; repeat this sequence two more times, ending with a baby potato.
7. Oil and Heat Grill: Lightly oil the grill grates to prevent sticking. Place the assembled kebabs over medium heat.
8. Grill Kebabs: Cook the kebabs on the grill, turning every 5 minutes, for a total of about 10 minutes. Ensure the steak cooks evenly without overcooking, maintaining a juicy texture.

Notes

• Soaking wooden skewers prevents them from burning on the grill.
• Marinating the steak overnight intensifies the flavor but 20 minutes is sufficient for a quick meal.
• Parboiling potatoes ensures they cook through on the grill without becoming mushy.
• Use medium heat for grilling to avoid charring while ensuring the steak cooks properly.
• Serve immediately for best taste and juiciness.

Keywords: steak kebabs, rosemary garlic steak, grilled kebabs, balsamic steak marinade, grilled tomatoes, baby potatoes, summer grilling, easy kebab recipe