Enjoy these easy Rosemary Garlic Steak Kebabs for a flavorful dining experience at your next family gathering or outdoor barbecue. Juicy sirloin, vibrant grape tomatoes, and tender baby potatoes come together on skewers, creating a delicious meal that’s perfect for both beginners and seasoned cooks. This recipe brings robust flavors and is sure to impress your guests!
Why You’ll Love This Recipe
These Rosemary Garlic Steak Kebabs are crowd-pleasers! They combine tasty ingredients that work well together, making them reliable for any occasion. This recipe is ideal for families looking for a quick weeknight dinner or anyone wanting a delicious dish for a special occasion. The marinade adds depth to the beef while keeping everything tender and juicy. Plus, grilling just adds that smoky flavor that everyone loves!
Ingredients You’ll Need
Here’s what you need to make these delicious kebabs:
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 14 ounces sirloin, cut into 1-inch cubes
- 2 cups whole grape tomatoes
- â…“ cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1½ pounds baby potatoes
- 6 metal or wooden skewers
Ingredient Notes, Variations & Simple Swaps
Feel free to adjust this recipe based on what you have at home. You can use other types of beef, like flank or ribeye, if you prefer. If you want to add more veggies, bell peppers or onions would be great additions to the skewers. Adjust the herbs as well to suit your taste—thyme or oregano can be delicious substitutes for rosemary. Just ensure everything is cut into similar sizes for even cooking.
Equipment Needed
- Large mixing bowls
- Skewers (metal or wooden)
- Grill or grill pan
- Pot for boiling
How to Make This Recipe
Step 1 – Prepare the Marinade
Start by whisking together the balsamic vinegar, honey, whole grain mustard, and minced garlic in a large bowl. Season the sauce with salt and pepper to taste. Add the sirloin cubes into the marinade, ensuring they are well-coated. Cover the bowl and let it refrigerate for 20 minutes or up to overnight for deeper flavor.
Step 2 – Prep the Vegetables
In another bowl, combine the grape tomatoes, olive oil, and chopped rosemary. Give them a gentle stir to coat the tomatoes in the oil and herbs, and set this mixture aside.
Step 3 – Prepare the Potatoes
In a large pot, bring water to a boil, then add the baby potatoes. Boil the potatoes until they are barely fork tender, about 8 to 10 minutes. Drain them and set aside.
Step 4 – Assemble the Kebabs
Now it’s time to build your kebabs! Thread the baby potatoes, marinated steak, and grape tomatoes onto the skewers. Alternate each ingredient and make sure to finish with a potato on the end to help secure everything.
Step 5 – Grill the Kebabs
Preheat your grill to medium heat and lightly oil the grates. Place the assembled skewers on the grill and cook for about 5 minutes on each side. You’ll want to keep an eye on them to prevent overcooking the steak. After about 10 minutes total, your kebabs should be perfectly grilled!
Tips for Perfect Results
To ensure your kebabs turn out delicious every time, keep these tips in mind:
- Use room temperature beef to help it cook evenly.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Don’t overcrowd the skewers; leave some space between the pieces for even cooking.
- Let the kebabs rest for a few minutes after grilling to keep them juicy.
- If using a grill pan, preheat it until hot, and avoid flipping the kebabs too soon.
Flavor Variations
If you’re looking to switch things up, consider these variations:
- Add bell peppers and onions to the skewers for extra color and flavor.
- Marinade the beef in lime juice instead of balsamic vinegar for a zesty twist.
- Sprinkle some red pepper flakes into the marinade for a bit of heat.
- Use different herbs like thyme or parsley for a fresh taste.
What to Serve With This Recipe
These kebabs pair well with many side dishes. Consider serving them alongside:
- A fresh green salad with a light vinaigrette
- Grilled corn on the cob
- Herbed rice or quinoa
- Garlic bread or rolls
Storage, Make-Ahead & Leftovers
These kebabs can be stored in the fridge for up to three days. Ensure they are in a sealed container to keep them fresh. If you wish to make them ahead, prepare the ingredients and marinade them the night before. Reheat leftovers on the grill or in a pan over medium-low heat until warmed through.
Rosemary Garlic Steak Kebabs
Ingredients
For the Marinade
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- to taste salt and pepper
- 14 ounces sirloin, cut into 1-inch cubes
For the Skewers
- 2 cups whole grape tomatoes
- â…“ cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1½ pounds baby potatoes
- 6 metal or wooden skewers If using wooden skewers, soak them in water for 30 minutes.
Instructions
Preparation
- Start by whisking together the balsamic vinegar, honey, whole grain mustard, and minced garlic in a large bowl. Season the sauce with salt and pepper to taste.
- Add the sirloin cubes into the marinade, ensuring they are well-coated. Cover the bowl and let it refrigerate for 20 minutes or up to overnight for deeper flavor.
Prep the Vegetables
- In another bowl, combine the grape tomatoes, olive oil, and chopped rosemary. Stir gently to coat the tomatoes in the oil and herbs, and set this mixture aside.
Prepare the Potatoes
- In a large pot, bring water to a boil, then add the baby potatoes. Boil them until barely fork tender, about 8 to 10 minutes. Drain and set aside.
Assemble the Kebabs
- Thread the baby potatoes, marinated steak, and grape tomatoes onto the skewers, alternating each ingredient. Ensure to finish with a potato on the end to help secure everything.
Grill the Kebabs
- Preheat your grill to medium heat and lightly oil the grates. Place the assembled skewers on the grill and cook for about 5 minutes on each side, keeping an eye to prevent overcooking.
- After about 10 minutes total, your kebabs should be perfectly grilled!
Notes
Frequently Asked Questions About This Recipe
Can I use another type of meat for these kebabs?
Yes, you can substitute the sirloin for other cuts of beef or even chicken if you prefer. Ensure to adjust the cooking times accordingly, as chicken will cook faster.
How do I know when the kebabs are done?
The best way to check is to use a meat thermometer. For beef, aim for an internal temperature of 130-135°F for medium-rare. You can also cut into a piece to check the doneness.
Can I freeze the kebabs?
Yes, you can freeze them uncooked. Just make sure to seal them well in freezer-safe bags. Thaw in the refrigerator before grilling for the best results.
What if I don’t have a grill?
You can easily cook these kebabs in the oven. Place them on a baking sheet while broiling them, and keep an eye on them to prevent burning.
