What the heck is this?
You know what’s better than a perfectly grilled steak? A perfectly grilled steak that you can eat with your hands without looking like a total barbarian. Enter these Rosemary Garlic Steak Kebabs — chunks of tender beef marinated in a fragrant herb bath, skewered with colorful veggies, and grilled to absolute perfection. This isn’t your sad camping trip kebab situation with overcooked meat and raw onions. We’re talking restaurant-quality flavor that’ll have your neighbors suddenly finding excuses to hang out in their backyard every time you fire up the grill. Plus, everything’s on a stick, which automatically makes it 73% more fun to eat.
Why You’ll Love This Recipe
Steak dinner that’s actually fun to eat and share
Marinade does ALL the heavy lifting for flavor
Perfect for feeding a crowd without the stress
Colorful enough to make your Instagram jealous
Kid-friendly format (they love food on sticks)
Minimal cleanup — everything grills together
Works just as well on a grill pan if weather doesn’t cooperate
The Good Stuff You’ll Need
For the Marinade Magic:
1/4 cup olive oil (the good stuff)
3 tbsp fresh rosemary, chopped fine (or 1 tbsp dried)
6 cloves garlic, minced (because garlic is life)
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
Pinch of red pepper flakes
For the Kebabs:
2 lbs sirloin or ribeye, cut into 1.5-inch cubes
1 lb small potatoes, halved (or quartered if they’re big)
2 bell peppers (mix colors for the gram), cut into chunks
1 large red onion, cut into thick pieces
8-10 cherry tomatoes
Metal or wooden skewers (soak wooden ones for 30 minutes)
For Finishing:
Fresh rosemary sprigs for garnish
Flaky sea salt
Extra olive oil for drizzling
Lemon wedges for serving
Let’s Do This
Step 1: Marinade Time
Whisk together all marinade ingredients in a bowl. Reserve about 1/4 cup for later (trust me on this). Put your steak cubes in a zip-lock bag, pour in the rest of the marinade, and massage it around like you mean it. Let it hang out in the fridge for at least 2 hours, but overnight is even better.
Step 2: Prep Your Vegetables
If using baby potatoes, give them a head start by boiling for 10-12 minutes until just tender (nobody wants crunchy potatoes on their kebab). Drain and let them cool. Cut your peppers and onions into chunks that’ll stay put on the skewer.
Step 3: Assembly Line
Thread everything onto skewers, alternating steak with vegetables. Don’t pack them too tight — you want good airflow for even cooking. Aim for 4-5 pieces of steak per skewer with veggies filling in the gaps.
Step 4: Fire It Up
Preheat your grill to medium-high heat. Clean and oil those grates — nobody wants their beautiful kebabs sticking and falling apart.
Step 5: Grill Like a Boss
Grill kebabs for 10-12 minutes total, turning every 2-3 minutes. You want nice grill marks and the steak to hit medium-rare to medium (130-135°F if you’re being fancy with a thermometer). Brush with that reserved marinade halfway through cooking.
Step 6: Rest and Serve
Let them rest for 5 minutes after grilling (I know, the anticipation is killing you). Garnish with fresh rosemary, a sprinkle of flaky salt, and serve with lemon wedges.
Serving Suggestions
Serve over rice pilaf or couscous to catch all those delicious drippings
A simple Greek salad on the side keeps things fresh
Grilled flatbread or pita for the full Mediterranean vibe
Cold beer or a bold red wine — you’ve earned it
Switch It Up
Different Cuts: Beef tenderloin for special occasions, or even lamb if you’re feeling adventurous.
Veggie Variations: Zucchini, mushrooms, or eggplant work great. Just adjust cooking times accordingly.
Marinade Makeover: Try a Mediterranean version with oregano and lemon, or go Asian with soy sauce and ginger.
Make It Surf & Turf: Alternate steak with large shrimp for the best of both worlds.
Make-Ahead Tips
Marinate the steak up to 24 hours ahead
Prep and skewer everything in the morning, then just grill when ready
The marinade can be made days ahead and stored in the fridge
Questions People Actually Ask
Q: Can I use a different cut of steak?
A: Absolutely! Sirloin is the sweet spot for price and flavor, but ribeye or even tenderloin work great. Just avoid anything too lean or tough.
Q: What if I don’t have a grill?
A: A grill pan on the stove works fine, or even broil them in the oven. You’ll miss some of that smoky flavor, but they’ll still be delicious.
Q: How do I know when the steak is done?
A: For medium-rare, aim for 130-135°F. But honestly, after a few kebabs you’ll get the feel for it — the meat should feel firm but still have some give.
Q: Can I prep these ahead for a party?
A: Yes! Assemble them in the morning and keep covered in the fridge. Just bring to room temp 30 minutes before grilling.
Q: What if some people want their steak more done?
A: Keep a few kebabs on the cooler part of the grill longer, or finish them in a 400°F oven for a few extra minutes.
Rosemary Garlic Steak Kebabs: The Grill Master’s Secret Weapon
- Total Time: 32 minutes
- Yield: 4–6 servings 1x
Description
You know what’s better than a perfectly grilled steak? A perfectly grilled steak that you can eat with your hands without looking like a total barbarian. Enter these Rosemary Garlic Steak Kebabs — chunks of tender beef marinated in a fragrant herb bath, skewered with colorful veggies, and grilled to absolute perfection. This isn’t your sad camping trip kebab situation with overcooked meat and raw onions. We’re talking restaurant-quality flavor that’ll have your neighbors suddenly finding excuses to hang out in their backyard every time you fire up the grill. Plus, everything’s on a stick, which automatically makes it 73% more fun to eat.
Ingredients
For the Marinade Magic:
- 1/4 cup olive oil (the good stuff)
- 3 tbsp fresh rosemary, chopped fine (or 1 tbsp dried)
- 6 cloves garlic, minced (because garlic is life)
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pinch of red pepper flakes
For the Kebabs:
- 2 lbs sirloin or ribeye, cut into 1.5-inch cubes
- 1 lb small potatoes, halved (or quartered if they’re big)
- 2 bell peppers (mix colors for the gram), cut into chunks
- 1 large red onion, cut into thick pieces
- 8–10 cherry tomatoes
- Metal or wooden skewers (soak wooden ones for 30 minutes)
For Finishing:
- Fresh rosemary sprigs for garnish
- Flaky sea salt
- Extra olive oil for drizzling
- Lemon wedges for serving
Instructions
Step 1: Marinade Time Whisk together all marinade ingredients in a bowl. Reserve about 1/4 cup for later (trust me on this). Put your steak cubes in a zip-lock bag, pour in the rest of the marinade, and massage it around like you mean it. Let it hang out in the fridge for at least 2 hours, but overnight is even better.
Step 2: Prep Your Vegetables If using baby potatoes, give them a head start by boiling for 10-12 minutes until just tender (nobody wants crunchy potatoes on their kebab). Drain and let them cool. Cut your peppers and onions into chunks that’ll stay put on the skewer.
Step 3: Assembly Line Thread everything onto skewers, alternating steak with vegetables. Don’t pack them too tight — you want good airflow for even cooking. Aim for 4-5 pieces of steak per skewer with veggies filling in the gaps.
Step 4: Fire It Up Preheat your grill to medium-high heat. Clean and oil those grates — nobody wants their beautiful kebabs sticking and falling apart.
Step 5: Grill Like a Boss Grill kebabs for 10-12 minutes total, turning every 2-3 minutes. You want nice grill marks and the steak to hit medium-rare to medium (130-135°F if you’re being fancy with a thermometer). Brush with that reserved marinade halfway through cooking.
Step 6: Rest and Serve Let them rest for 5 minutes after grilling (I know, the anticipation is killing you). Garnish with fresh rosemary, a sprinkle of flaky salt, and serve with lemon wedges.
Notes
- Serve over rice pilaf or couscous to catch all those delicious drippings
- A simple Greek salad on the side keeps things fresh
- Grilled flatbread or pita for the full Mediterranean vibe
- Cold beer or a bold red wine — you’ve earned it
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~420 kcal per serving
- Protein: ~35g