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