Introduction

These Rosemary Garlic Steak Kebabs are a perfect blend of tender sirloin, juicy tomatoes, and flavorful baby potatoes, all grilled to perfection. Marinated in a tangy balsamic and honey mixture, they offer a deliciously balanced taste that’s ideal for any barbecue or weeknight dinner.

Rosemary Garlic Steak Kebabs Recipe - Recipe Image

Ingredients

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
2 cups whole grape tomatoes
⅓ cup olive oil
2 tablespoons fresh rosemary, stems removed and chopped
1½ pounds baby potatoes
6 metal or wooden skewers

Instructions

Step 1: Preheat your grill to medium heat. If using wooden skewers, place them in water to soak while you prepare the other ingredients.
Step 2: In a large bowl, whisk together the balsamic vinegar, honey, mustard, and minced garlic. Season with salt and pepper to taste.
Step 3: Add the cubed sirloin to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to overnight for more flavor.
Step 4: In a separate bowl, combine the grape tomatoes with olive oil and chopped rosemary. Set aside to allow the flavors to meld.
Step 5: Place the baby potatoes in a large pan and cover with water by about an inch. Bring to a boil, then cook until the potatoes are just fork-tender, about 8–10 minutes. Drain and set aside.
Step 6: Assemble the kebabs by threading onto each skewer a baby potato, a piece of marinated steak, and a tomato. Repeat this sequence twice more, finishing with a potato at the end.
Step 7: Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for about 5 minutes per side, totaling 10 minutes, until the steak is cooked to your liking and the potatoes are slightly charred.

Tips & Variations

For extra flavor, marinate the steak cubes overnight and bring them to room temperature before grilling.
Use metal skewers if you want a quicker grilling time, as they conduct heat and help cook food evenly.
Swap grape tomatoes for cherry tomatoes or add bell pepper pieces for more color and texture.
Try baby red potatoes or fingerlings as alternatives for slightly different flavors and textures.

Storage

Store any leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or under a broiler to maintain tenderness and avoid overcooking the steak. Potatoes can become firmer upon reheating, so warm them slowly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use other tender cuts like ribeye or strip steak. Avoid tougher cuts unless you marinate them longer to tenderize.

Should I soak metal skewers before grilling?

Soaking is only necessary for wooden skewers to prevent burning. Metal skewers do not require soaking and can be used immediately.

Rosemary Garlic Steak Kebabs Recipe

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★★★★★

4.6 from 98 reviews

These Rosemary Garlic Steak Kebabs are a delightful grilled dish featuring tender sirloin cubes marinated in a flavorful balsamic, honey, and garlic mixture, paired with fresh grape tomatoes and herb-infused baby potatoes. Perfect for a quick yet impressive 30-minute meal, these kebabs offer a perfect balance of savory, sweet, and aromatic flavors ideal for summer grilling or any casual gathering.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 servings 1x
Category: Main Course
Method: Grilling
Cuisine: American

Ingredients

Scale

Steak Marinade

½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
Salt, to taste
Pepper, to taste

Main Ingredients

14 ounces sirloin, cut into 1-inch cubes
2 cups whole grape tomatoes
⅓ cup olive oil
2 tablespoons fresh rosemary, stems removed and chopped
1 ½ pounds baby potatoes
6 metal or wooden skewers

Instructions

Preheat Grill and Soak Skewers: Preheat your grill to medium heat. If you are using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
Prepare the Steak Marinade: In a large bowl, whisk together the balsamic vinegar, honey, whole grain mustard, and minced garlic. Season this marinade with salt and pepper to your taste.
Marinate the Steak: Add the cubed sirloin to the marinade and toss well to ensure each piece is coated. Cover the bowl and refrigerate for 20 minutes up to overnight to allow the flavors to meld and tenderize the meat.
Prepare Tomato Marinade: In a separate bowl, combine the whole grape tomatoes with olive oil and chopped rosemary. Set this aside to marinate briefly and absorb the flavors.
Cook Baby Potatoes: Place the baby potatoes in a large pan and cover with water, about 1 inch above the potatoes. Bring to a boil and cook until the potatoes are just fork-tender, approximately 8 to 10 minutes. Drain and set aside to cool slightly.
Assemble Kebabs: Take a skewer and thread on ingredients in the following order: a potato, a cube of marinated steak, and a grape tomato. Repeat this sequence two more times and finish with a potato to secure the kebab ends.
Grill Kebabs: Lightly oil your grill grates to prevent sticking. Place the assembled kebabs on the grill and cook for about 5 minutes on each side, totaling around 10 minutes. Cook until the steak is medium rare to medium, avoiding overcooking to keep the meat tender and juicy.

Notes

Soaking wooden skewers prevents them from burning on the grill.
Marinating the steak overnight enhances the flavor and tenderness significantly.
Partially cooking potatoes before grilling ensures they are tender and cooked through after grilling.
Adjust grilling time according to your preferred doneness of steak.
Use metal skewers if you want to skip soaking and reduce risk of burning.

Keywords: steak kebabs, grilled steak, rosemary garlic kebabs, balsamic steak marinade, summer grilling recipe, baby potato kebabs