Sizzling Rosemary Garlic Steak Kebabs Recipe for Summer Grilling

Tender chunks of beef sizzle with rosemary garlic steak kebabs bursting with Mediterranean flavors that dance on your palate.

Marinades work magic when fresh herbs mingle with robust seasonings.

Juicy meat threads onto skewers, promising a grilling experience that tantalizes every sense.

Each bite delivers a perfect balance of aromatic rosemary and bold garlic notes.

The recipe brings restaurant-quality cuisine directly to your backyard grill.

These kebabs transform an ordinary meal into a memorable outdoor dining adventure.

Savor the delicious combination of herbs, meat, and smoky char that will impress every guest at your table.

Rosemary Garlic Steak Kebabs: Why They’re Crowd-Pleasers

• Rosemary garlic steak kebabs deliver an incredible taste explosion that combines tender meat, crispy potatoes, and juicy tomatoes in every single bite.
• This recipe transforms basic ingredients into a restaurant-quality meal with minimal culinary skills, making you feel like a professional chef without complex techniques.
• Easily swap proteins, adjust marinade ingredients, or experiment with different herbs to create a personalized dining experience that matches your taste preferences.
• Enjoy a complete balanced dinner with protein, vegetables, and stunning flavors packed into a single, convenient kebab that's perfect for casual gatherings or weeknight dinners.

What Goes Into Rosemary Garlic Steak Kebabs

• Steak: Tender, flavorful meat that serves as the protein base of the kebabs.
• Baby Potatoes: Creamy, small potatoes that provide a hearty and satisfying element to the skewers.
• Grape Tomatoes: Sweet and juicy tomatoes that add freshness and color to the kebabs.

• Balsamic Vinegar, Honey, Whole Grain Mustard, Garlic: A tangy, sweet, and savory combination that infuses the steak with rich, complex flavors.
• Olive Oil, Rosemary: A classic herb and oil pairing that enhances the overall taste of the tomatoes and adds aromatic depth.

• Salt, Pepper: Essential seasonings that help to bring out and balance the flavors of the main ingredients.

Tools You’ll Need for the Best Steak Kebabs

• Grill: Essential for cooking kebabs with perfect char and flavor.
• Large Mixing Bowls: Needed for marinating steak and tomatoes.
• Skewers: Metal or wooden (soaked) for assembling kebabs.
• Large Pan: Used for par-boiling potatoes.
• Whisk: Helps blend marinade ingredients smoothly.
• Cutting Board: For cubing steak and chopping herbs.
• Sharp Knife: Required for preparing ingredients.
• Tongs: Perfect for turning kebabs on the grill.
• Measuring Spoons: For accurate seasoning and marinade.

Grilling Steak Kebabs: Step-by-Step

Step 1: Fire Up the Grill

Ignite the grill to a medium heat.

Submerge wooden skewers in water to prevent burning during cooking.

Step 2: Create Flavor-Packed Marinade

• Balsamic vinegar
• Honey
• Whole grain mustard
• Minced garlic

Add salt and pepper to taste.

Toss cubed steak in the marinade, ensuring complete coverage.

Let the meat soak up flavors in the refrigerator for 20 minutes to overnight.

Step 3: Prepare Juicy Tomato Blend

• Grape tomatoes
• Olive oil
• Chopped rosemary

Set this vibrant mixture aside for later.

Step 4: Soften Potato Bases

Fill a large pan with water, completely covering baby potatoes.

Bring to a rolling boil and cook until just tender, about 8-10 minutes.

Drain and set aside.

The potatoes will continue cooking on the grill.

Step 5: Build Mouthwatering Kebab Towers

• Potato
• Steak
• Tomato

Repeat this sequence twice, ending with a potato.

Step 6: Grill to Perfection

Lightly oil grill grates to prevent sticking.

Place kebabs over medium heat.

Grill for 5 minutes on each side, totaling 10 minutes.

Watch carefully to avoid overcooking the steak, aiming for a juicy, tender result.

Pro Kebabs: Tips for Tender, Juicy Steak

• Prevent burning by soaking wooden skewers in water for at least 30 minutes before grilling.
• Let steak marinate for maximum flavor, with a minimum of 20 minutes and up to overnight for deeper taste infusion.
• Use a meat thermometer to check steak's internal temperature – 135°F for medium-rare, 145°F for medium.
• Turn skewers every few minutes to ensure uniform cooking and beautiful grill marks on all sides.
• Allow kebabs to rest for 5 minutes after cooking to help juices redistribute, creating more tender and flavorful steak.

Flavor Variations for Your Steak Kebab Nights

• Lamb Herb Kebabs: Replace beef with tender lamb cubes, using mint instead of rosemary for a Mediterranean-inspired flavor profile.
• Vegetarian Tofu Kebabs: Swap steak with firm tofu cubes, marinating in soy sauce and sesame oil for added depth and protein.
• Chicken Spice Kebabs: Substitute steak with chicken breast chunks, using smoked paprika and cumin for a zesty southwestern-style marinade.
• Gluten-Free Adaptation: Use gluten-free mustard and ensure all marinade ingredients are certified gluten-free for sensitive individuals.

Serving Suggestions for Steak Kebabs With a Twist

• Flavor Fusion Feast: Serve these rosemary garlic steak kebabs on a bed of fluffy couscous or herbed rice to soak up the delicious marinade.
• Mediterranean Platter Paradise: Arrange kebabs alongside tzatziki sauce, warm pita bread, and a crisp Greek salad for a complete Mediterranean-inspired meal.
• Summer Barbecue Companion: Pair with grilled corn on the cob, a zesty chimichurri sauce, and a chilled glass of red wine to elevate the dining experience.
• Fresh Garden Side: Complement the kebabs with a light arugula salad dressed with lemon vinaigrette and crumbled feta cheese for a refreshing contrast.

How to Store Rosemary Garlic Steak Kebabs

• Store leftover kebabs in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the container is tightly sealed to maintain freshness and prevent bacterial growth.
• Wrap individual kebabs in aluminum foil or freezer-safe plastic wrap, then place in a freezer bag. Kebabs can be frozen for up to 2 months without losing significant flavor or texture.
• Preheat oven to 350°F. Place kebabs on a baking sheet lined with parchment paper. Cover loosely with foil to prevent drying out. Warm for 10-12 minutes until heated through, checking internal temperature reaches 165°F.

FAQs

• What type of steak works best for these kebabs?

Sirloin, ribeye, or tenderloin are excellent choices. Look for cuts with good marbling that can be easily cubed and remain tender when grilled.

• Can I make these kebabs without a grill?

Absolutely! Use a grill pan or broiler. Ensure high heat and watch closely to prevent burning. Indoor cooking methods work just as well for achieving a nice char.

• How can I prevent the meat from sticking to the skewers?

Soak wooden skewers in water for 30 minutes before use. This prevents burning and helps ingredients slide off more easily. Metal skewers are also a great alternative.

Rosemary Garlic Steak Kebabs Recipe

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4.8 from 12 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Succulent rosemary garlic steak kebabs bring Mediterranean flavors to your summer grill. Marinated beef skewers deliver robust herbal notes with simple ingredients and quick preparation.

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Ingredients

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Steak Marinade Ingredients:

• 400 grams (14 ounces) sirloin steak, cut into 2.5 cm (1 inch) cubes
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon whole grain mustard
• 3 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste

Tomato Marinade Ingredients:

• 2 cups whole grape tomatoes
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary, stems removed and chopped

Potato Ingredients:

• 700 grams (24.7 ounces) baby potatoes
• 6 metal or wooden skewers

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Instructions

1. Prepare the grill to medium heat (around 375°F). Submerge wooden skewers in water to prevent burning during cooking.
2. Create a robust marinade by whisking balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper. Coat steak cubes thoroughly and refrigerate for 20-30 minutes to enhance flavor absorption.
3. Prepare tomato mixture by combining grape tomatoes with olive oil and freshly chopped rosemary. Allow ingredients to meld while marinating.
4. Boil baby potatoes in water until slightly tender, approximately 8-10 minutes. Ensure potatoes remain firm and not mushy. Drain and let cool momentarily.
5. Construct kebabs by alternating ingredients: start with potato, then steak, followed by tomato. Repeat pattern three times, ensuring balanced distribution and visual appeal.
6. Lightly oil grill grates to prevent sticking. Carefully position kebabs over medium heat, grilling each side for 4-5 minutes. Rotate once to achieve even caramelization and prevent overcooking. Total cooking time should be 8-10 minutes for medium-rare steak.

Notes

• Marinate Ahead: Let the steak sit in the marinade overnight for deeper, more intense flavor that will make your taste buds dance.
• Prevent Wooden Skewer Burning: Soaking wooden skewers in water prevents them from charring or catching fire during grilling, ensuring a smooth cooking process.
• Potato Perfection: Par-boiling potatoes before grilling ensures they’re cooked through and crispy on the outside without becoming mushy or undercooked.
• Meat Temperature Tip: Use a meat thermometer to check steak doneness – medium-rare is around 135°F, ensuring juicy and tender kebabs every time.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 4g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg