Rosemary Garlic Steak Kebabs Recipe

When it comes to summer grilling perfection, Rosemary Garlic Steak Kebabs truly steal the show. These irresistible skewers combine juicy, marinated sirloin, herby rosemary-kissed tomatoes, and tender baby potatoes, bringing together vibrant flavors and textures that practically sing with every bite. Whether you’re gathering friends for a backyard feast or indulging in a laid-back weeknight dinner, this recipe makes it effortless to serve up something both impressive and comforting. Prepare to fall in love with your grill all over again!

Ingredients You’ll Need

Ingredients You’ll Need

You don’t need a long shopping list for these Rosemary Garlic Steak Kebabs—just a handful of good-quality, fresh ingredients that each bring their own magic. Every component is chosen to complement and enhance the dish’s flavors, so don’t skip anything!

• Sirloin Steak (14 ounces, cut into 1-inch cubes): Opt for sirloin for its balance of marbling and tenderness; it’s easy to cut and stays juicy on the grill.
• Balsamic Vinegar (½ cup): The bold, tangy notes work wonders in the marinade, seeping into the steak and adding depth.
• Honey (2 tablespoons): Just a drizzle brings a gentle sweetness that balances out the tang of the balsamic and the savoriness of the steak.
• Whole Grain Mustard (1 tablespoon): Besides flavor, mustard offers little pops of texture and a mellow heat.
• Garlic (3 cloves, minced): The hero aromatic that infuses the steak with classic savory flair.
• Salt and Pepper (to taste): Essential for everyday seasoning; trust your tastebuds here!
• Grape Tomatoes (2 cups, whole): Small, sweet, and perfect for skewering—they burst with juicy flavor after grilling.
• Extra Virgin Olive Oil (⅓ cup): Coats the tomatoes to carry the rosemary flavor and prevents sticking on the grill.
• Fresh Rosemary (2 tablespoons, chopped, stems removed): Earthy, piney, and wonderfully aromatic; this really sets the kebabs apart.
• Baby Potatoes (1 ½ pounds): Their petite size makes them ideal for skewers and their creamy texture holds up beautifully with a quick grill.
• Metal or Wooden Skewers (6): Metal means no soaking, but if you’re using wooden skewers, soak them first to prevent burning.

How to Make Rosemary Garlic Steak Kebabs

Step 1: Prepare the Steak Marinade

Start by whisking balsamic vinegar, honey, whole grain mustard, and minced garlic together in a large bowl. This zesty, aromatic blend will set the stage for your steak. Add a pinch of salt and a few cracks of black pepper—taste and adjust if you like extra seasoning. Toss in your steak cubes, turn them so each piece is enveloped in that luscious marinade, then cover the bowl and let it chill in the fridge for at least 20 minutes. If you can spare a few hours (or even overnight), the flavors will be even bolder.

Step 2: Marinate the Tomatoes

In a separate bowl, combine whole grape tomatoes with a generous pour of olive oil and the chopped fresh rosemary. Give everything a good toss—this not only helps the rosemary stick to the tomatoes but also begins infusing those jewel-like bursts of sweetness with citrusy, herbal goodness. Let the mixture rest while you prep the potatoes.

Step 3: Parboil the Potatoes

Place your baby potatoes into a roomy pot and add enough water to submerge them by at least an inch. Bring to a boil, and cook just until the potatoes are barely fork-tender—about 8 to 10 minutes. You want them softened, not falling apart, since they’ll get perfectly finished on the grill. Drain the potatoes and let them cool slightly, so they’re manageable for skewering.

Step 4: Assemble the Kebabs

Start building your masterpiece! Thread a potato onto each skewer, followed by a juicy steak cube, then a marinated tomato. Repeat this sequence two more times, and finish off with another potato. Alternating the ingredients not only ensures even cooking, but it makes for a seriously pretty presentation—those colors!

Step 5: Grill to Perfection

Lightly oil your preheated grill to prevent sticking. Lay down your Rosemary Garlic Steak Kebabs and cook for about 5 minutes on each side—10 minutes total. You’re aiming for a gorgeous char on the steak without overcooking it, plus those tomatoes should start to blister and the potatoes will pick up smoky grill marks. Rotate the skewers occasionally for even cooking. Remove them once the steak is medium rare (or your preferred doneness) and let them rest a moment before serving.

How to Serve Rosemary Garlic Steak Kebabs

Garnishes

To make your Rosemary Garlic Steak Kebabs pop both visually and in flavor, sprinkle freshly chopped rosemary and flaky sea salt over the finished skewers. A squeeze of lemon juice brings brightness that ties everything together. For a little kick, freshly cracked black pepper or even a dusting of smoked paprika will elevate every bite.

Side Dishes

These kebabs play beautifully with so many sides! Pair them with a cool cucumber salad, charred corn on the cob, or a hearty orzo tossed with olive oil and herbs. For a rustic meal, try serving alongside crusty bread to soak up the juices or a creamy tzatziki for dipping.

Creative Ways to Present

Arrange your Rosemary Garlic Steak Kebabs on a large platter interspersed with grilled lemon halves and extra rosemary sprigs for drama. For outdoor gatherings, serve each skewer standing upright in a shallow dish filled with sea salt or grains, giving them a playful, upright effect that’s guaranteed to impress your guests.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, remove the steak, potatoes, and tomatoes from the skewers, then transfer everything to an airtight container. Refrigerated, your cooked Rosemary Garlic Steak Kebabs will stay delicious for up to 3 days, making them perfect for quick lunches or a second round at dinner.

Freezing

While you can freeze the assembled, uncooked kebabs (just wrap tightly and store up to a month), for best results, freeze the ingredients separately to maintain their flavor and texture. Simply thaw overnight in the fridge before skewering and grilling as usual.

Reheating

To reheat, pop the skewers (or separated ingredients) into a 350°F oven for 10-12 minutes, just until warmed through. Avoid the microwave if possible, as it can toughen the steak and make the tomatoes mushy. If you love that grilled flavor, a quick reheat on a grill pan works like a charm!

FAQs

Can I use a different cut of beef for these kebabs?

Absolutely! Sirloin is a favorite thanks to its tenderness and grill-friendly nature, but ribeye, flat iron, or even trimmed strip steak would all work wonderfully in your Rosemary Garlic Steak Kebabs. Just aim for cuts that hold up well to marinating and won’t turn stringy on the grill.

How can I make these kebabs vegetarian?

Swap out the steak for cubes of paneer, halloumi, or extra-firm tofu, and be sure to marinate them just as you would the meat. You’ll still get the unbeatable flavors of rosemary, garlic, and balsamic!

Should I peel the baby potatoes before skewering?

No need to peel—the thin, delicate skins of baby potatoes crisp up nicely on the grill and add both texture and nutritional value. Just give them a good scrub before boiling.

What’s the secret to preventing kebabs from sticking to the grill?

Always preheat your grill and lightly brush or spray the grates with oil before adding the skewers. Also, brushing a little olive oil on the outside of your assembled Rosemary Garlic Steak Kebabs helps everything release beautifully.

Can I make the marinades ahead of time?

Definitely! Both the steak and tomato marinades can be whisked and stored in the fridge a day ahead. Just mix fresh batches right before adding the meat and veggies to keep those flavors vibrant and robust.

Final Thoughts

Grilling season or not, there’s just something magical about putting together a platter of Rosemary Garlic Steak Kebabs and sharing them with people you love. The aroma alone will draw a crowd, and the combination of flavors will have everyone coming back for seconds. Fire up your grill and give them a try—you might just discover your new favorite way to enjoy steak!

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