If you’re searching for a mouthwatering, crowd-pleasing dish that effortlessly combines robust flavors and simple grilling techniques, this Rosemary Garlic Steak Kebabs Recipe is about to become your new go-to. Picture tender, juicy sirloin cubes marinated in a perfect blend of balsamic vinegar, honey, whole grain mustard, and fresh garlic, skewered alongside baby potatoes and sweet grape tomatoes kissed with fragrant rosemary. Whether you’re firing up the grill on a sunny afternoon or hosting friends for a casual dinner, these kebabs bring a delightful balance of smoky, sweet, and savory that everyone will rave about.
Ingredients You’ll Need
All it takes are a handful of accessible, fresh ingredients that work together to create layers of flavor and texture. Each element plays its part—from the silky balsamic to the aromatic rosemary, ensuring every bite of this Rosemary Garlic Steak Kebabs Recipe is unforgettable.
- ½ cup balsamic vinegar: Adds a tangy sweetness that tenderizes the steak and brightens the marinade.
- 2 tablespoons honey: Balances acidity with natural sweetness and helps create a beautiful glaze.
- 1 tablespoon whole grain mustard: Lends a gentle, spicy depth to the marinade.
- 3 cloves garlic, minced: Infuses the dish with vibrant, aromatic flavor.
- Salt and pepper: Essential seasonings that amplify every taste.
- 14 ounces sirloin, cut into 1-inch cubes: The star protein, perfect for quick grilling and soaking up marinades.
- 2 cups whole grape tomatoes: Juicy bursts of sweetness that contrast beautifully with the savory meat.
- â…“ cup olive oil: Keeps the tomatoes tender and carries the rosemary flavors.
- 2 tablespoons fresh rosemary, chopped: Adds a fragrant, piney note that makes this kebab stand out.
- 1½ pounds baby potatoes: Provides heartiness and a lovely texture when boiled and grilled alongside the meat.
- 6 metal or wooden skewers: For threading all those delicious ingredients and making grilling a breeze.
How to Make Rosemary Garlic Steak Kebabs Recipe
Step 1: Preheat and Prepare the Grill and Skewers
Start by preheating your grill to medium heat to ensure even cooking. If you’re using wooden skewers, soak them in water for at least 20 minutes to prevent burning while grilling. This simple prep sets the stage for perfectly cooked kebabs without any mishaps.
Step 2: Make the Steak Marinade
In a bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic until combined. Season this mixture generously with salt and pepper to taste. Toss the sirloin cubes in the marinade, making sure each piece is well coated. Cover and refrigerate for at least 20 minutes, allowing all those flavors to deeply penetrate the meat for a juicy, flavorful bite.
Step 3: Prepare the Tomato Marinade
While the steak is marinating, combine grape tomatoes, olive oil, and fresh rosemary in a separate bowl. The olive oil gently softens the tomatoes while the rosemary infuses its lovely aroma. This simple mixture enhances the natural sweetness of the tomatoes and ties them beautifully to the steak flavors.
Step 4: Cook the Baby Potatoes
Bring a pot of salted water to a boil and add the baby potatoes. Boil them just until barely fork-tender, about 8 to 10 minutes. Drain the potatoes carefully and set them aside to cool slightly. Partially cooking the potatoes first guarantees they finish perfectly on the grill without being too hard or too mushy.
Step 5: Assemble and Grill the Kebabs
Thread the skewers by alternating baby potatoes, marinated steak cubes, and grape tomatoes. This arrangement ensures a mix of textures and flavors in every skewer. Place the kebabs on the preheated grill and cook for approximately 5 minutes on each side, turning carefully so everything cooks evenly and develops a beautiful char without drying out.
How to Serve Rosemary Garlic Steak Kebabs Recipe
Garnishes
To elevate presentation and add freshness, sprinkle chopped parsley or a few rosemary sprigs over the grilled kebabs just before serving. A light drizzle of extra balsamic glaze or a squeeze of lemon juice can add a vibrant touch that complements the smoky, garlicky flavors perfectly.
Side Dishes
These kebabs pair wonderfully with a fresh green salad, grilled vegetables, or even a light couscous or quinoa salad. The simplicity of the sides allows the rich flavors of the Rosemary Garlic Steak Kebabs Recipe to truly shine while providing a balanced and satisfying meal.
Creative Ways to Present
For a fun twist, serve the kebabs over a bed of herbed rice or wrapped in warm flatbreads with a dollop of tzatziki or garlic aioli. This turns the dish into a handheld, picnic-friendly treat that’s perfect for outdoor gatherings or casual dinners with friends.
Make Ahead and Storage
Storing Leftovers
Place any leftover kebabs in an airtight container and refrigerate for up to 3 days. Keep the meat, potatoes, and tomatoes together to preserve the flavor combinations, but avoid storing the skewers if possible to maintain texture.
Freezing
If you want to freeze the kebabs, it’s best to separate the components first. Freeze the cooked steak cubes, potatoes, and tomatoes in individual airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating for the best taste and texture.
Reheating
Reheat leftover kebabs gently in a preheated oven at 350°F (175°C) for 10-15 minutes, or on the grill for a few minutes to regain some of the smoky char. Avoid microwaving if possible to prevent the steak from drying out.
FAQs
Can I use a different cut of steak for this Rosemary Garlic Steak Kebabs Recipe?
Absolutely! While sirloin is tender and flavorful, cuts like ribeye or strip steak also work well. Just ensure they are cut into similar-sized cubes for even cooking on the grill.
Do I have to marinate the steak for 20 minutes or can it be longer?
You can marinate the steak for longer if you want extra depth of flavor—up to 2 hours is great. However, avoid marinating for too long as the acidity in the balsamic vinegar can start to break down the meat excessively.
What can I use instead of wooden skewers?
Metal skewers are ideal because they’re reusable and don’t need soaking. If you don’t have skewers, you can also grill the ingredients using a grill basket or on a grilling tray.
Are these kebabs suitable for a gluten-free diet?
Yes! All ingredients in this Rosemary Garlic Steak Kebabs Recipe are naturally gluten-free. Just be sure your mustard and any store-bought sauces used don’t contain gluten additives.
Can I cook these kebabs indoors instead of on a grill?
Definitely! Use a grill pan or cast-iron skillet over medium-high heat and cook the kebabs for similar times, turning them carefully to get nice sear marks and cook through evenly.
Final Thoughts
This Rosemary Garlic Steak Kebabs Recipe is a magical combination of fresh herbs, bold marinade, and simply grilled perfection that’s so easy to make and impossible not to love. Whether you’re feeding a crowd or indulging in a flavorful weeknight dinner, these kebabs bring a burst of joy to your plate with every bite. So grab your skewers and get grilling—your next favorite meal awaits!
Print
Rosemary Garlic Steak Kebabs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Rosemary Garlic Steak Kebabs feature tender sirloin cubes marinated in a flavorful balsamic garlic sauce, complemented by juicy grape tomatoes and tender baby potatoes. Grilled to perfection with fresh rosemary, these kebabs make a delightful and easy-to-make meal perfect for gatherings or a delicious weeknight dinner.
Ingredients
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
- â…“ cup olive oil
- 2 tablespoons fresh rosemary, chopped (stems removed)
Other Ingredients
- 1 ½ pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- Preheat grill and soak skewers: Preheat your grill to medium heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning during grilling.
- Prepare steak marinade: In a bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic. Season with salt and pepper to taste. Add the cubed sirloin, coating the meat thoroughly with the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to infuse.
- Prepare tomato marinade: In a separate bowl, combine the whole grape tomatoes with olive oil and chopped fresh rosemary. Toss gently to coat the tomatoes evenly and set aside.
- Cook baby potatoes: Place the baby potatoes in a pot of boiling water and cook until just fork-tender, approximately 8 to 10 minutes. Drain well and set aside to cool slightly.
- Assemble kebabs: Thread the soaked skewers by alternately threading pieces of baby potatoes, marinated sirloin cubes, and grape tomatoes. Distribute the ingredients evenly across the skewers.
- Grill the kebabs: Place the assembled kebabs on the preheated grill. Grill for about 5 minutes on each side, turning carefully to ensure even cooking and charring. Cook until the steak reaches your preferred doneness and the vegetables are tender.
- Serve: Remove the kebabs from the grill and allow to rest for a few minutes. Serve hot as a hearty and flavorful meal.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- Marinating the steak for longer than 20 minutes will deepen the flavor; up to 2 hours is ideal.
- Check doneness of steak according to preference—medium rare to medium recommended for sirloin cubes.
- Can be served with a side salad or your favorite dipping sauce for extra flavor.
- For a low-sodium version, reduce or omit added salt in the marinade.
