Get ready for a flavor-packed grilling experience with these Rosemary Garlic Steak Kebabs! Tender marinated sirloin, juicy grape tomatoes, and little golden potatoes come together in the ultimate skewer—each bite is bursting with savory, herby, and garlicky notes. Whether you’re feeding a backyard crowd or treating yourself to a delicious weeknight meal, these kebabs make steak night absolutely irresistible.
Why You’ll Love This Recipe
- Unforgettable Marinade Magic: Balsamic vinegar, honey, garlic, and grainy mustard infuse every bite of steak with tangy, rich, and savory depth—no bland kebabs here!
- The Best of Summer on a Stick: Fresh rosemary and zingy tomatoes create a colorful, aromatic combo that just screams outdoor dining.
- Steakhouse Flavor, Weeknight Effort: Only 20 minutes of hands-on prep delivers restaurant-worthy steak skewers—fast enough for a Tuesday night, special enough for guests.
- Customizable for Everyone: These Rosemary Garlic Steak Kebabs are easily adapted to family tastes and dietary needs—swap veggies, change up the protein, and make them your own.
Ingredients You’ll Need
The ingredient list is refreshingly short, but each component adds something vital to the party—fragrant rosemary, sharp balsamic, hearty potatoes, and juicy sirloin all shine here! These building blocks don’t just enhance flavor; they give the kebabs striking color and irresistible texture.
- Balsamic vinegar: This tangy base for the marinade balances the richness of the steak and adds subtle sweetness.
- Honey: Brings a touch of honeyed sweetness that caramelizes as the kebabs grill—yum!
- Whole grain mustard: Adds a little rustic bite and complexity with its sharp flavor and whole seeds.
- Garlic (minced): The backbone of this recipe, infusing every bite with garlicky goodness.
- Salt & pepper: Don’t skip these! They pull everything together for balanced seasoning.
- Sirloin steak: Firm enough to skewer and grill, but marvelously tender after a quick marinade.
- Grape tomatoes: Their natural juiciness and slight sweetness pair perfectly with steak and potatoes.
- Olive oil: Helps the rosemary and tomatoes mingle, and keeps everything from sticking on the grill.
- Fresh rosemary (chopped): The star herb, it perfumes the kebabs and tomatoes with a savory, woodsy aroma.
- Baby potatoes: Creamy, bite-sized, and sturdy enough for grilling—these little gems round out the meal.
- Metal or wooden skewers: The only gear you need! If you use wood, just remember to soak them.
Variations
The beauty of Rosemary Garlic Steak Kebabs is how flexible they are. Don’t be afraid to mix things up—this recipe welcomes creativity, so you can effortlessly tailor the flavors, veggies, or even swap the protein to fit your table.
- Add seasonal vegetables: Bell peppers, zucchini, or red onion bring more color, crunch, and nutrients to the party.
- Go low-carb: Skip the potatoes and double up on steak and tomatoes, or sub in cauliflower florets.
- Swap the steak: Use cubes of chicken breast, pork tenderloin, or even tofu for a protein twist (just adjust grill times accordingly).
- Fresh herb twist: Try thyme or oregano instead of rosemary for a completely different Mediterranean spin.
How to Make Rosemary Garlic Steak Kebabs
Step 1: Marinate the Steak
In a large bowl, whisk together balsamic vinegar, honey, whole grain mustard, and minced garlic—then season boldly with salt and pepper. Toss in your cubes of sirloin steak and make sure each piece gets fully enveloped in that punchy marinade. Cover and refrigerate for at least 20 minutes (or let it soak overnight for the ultimate flavor boost!).
Step 2: Infuse the Tomatoes
While your steak is marinating, get the tomatoes party-ready by tossing them in olive oil and a shower of fresh chopped rosemary. This quick soak allows the herb flavor to settle into the tomatoes, making each one pop with every bite.
Step 3: Parboil the Potatoes
Bring a big pot of water to a boil and cook those adorable baby potatoes for 8–10 minutes, just until they can be gently pierced with a fork. They’re not meant to be fully cooked yet—just tender enough to finish over the grill. Drain and cool them while you get everything else ready.
Step 4: Assemble the Kebabs
Now comes the fun—skewering! Start with a potato, then slide on a piece of marinated steak, then a juicy tomato. Repeat the trio twice (potato, steak, tomato), finishing with another potato at the end. It’s color, flavor, and texture layered on every kebab!
Step 5: Grill to Perfection
Preheat your grill to medium heat (and oil the grates). Grill the Rosemary Garlic Steak Kebabs for about 5 minutes per side—just enough to char the steak’s edges and warm the veggies without overcooking. Turn gently and look for those delicious grill marks!
Pro Tips for Making Rosemary Garlic Steak Kebabs
- Choose the Right Steak Cut: Sirloin is the goldilocks cut—tender yet sturdy on the grill, but ribeye or strip steak also work beautifully if that’s what you have.
- Uniform Cubes Are Key: Cut both steak and potatoes into similar sizes so everything cooks evenly and you get perfect bites every time!
- Don’t Rush the Marinade: Even a 20-minute soak lets those bold flavors work magic, but if you can, marinate overnight for next-level depth.
- Grill Like a Pro: Oil the grates (and your hands!) to keep kebabs from sticking and to get those photo-worthy grill marks.
How to Serve Rosemary Garlic Steak Kebabs
Garnishes
Shower your warm Rosemary Garlic Steak Kebabs with extra fresh rosemary, a squeeze of lemon for brightness, or even a sprinkle of flaky sea salt. Chopped parsley or a little crumbled feta can also add vibrancy and a playful finish to the platter.
Side Dishes
Pair these kebabs with a crisp green salad, fluffy couscous, or a simple Greek yogurt dipping sauce. Grilled asparagus, charred corn on the cob, or warm naan flatbread round out this Mediterranean-inspired feast beautifully.
Creative Ways to Present
Serve the skewers straight from the grill on a big wooden board family-style, or slide the steak, potatoes, and tomatoes off the skewer and layer everything over a bed of arugula for a stunning salad. For parties, try mini-kebabs as fun appetizers—easy to grab and even easier to love!
Make Ahead and Storage
Storing Leftovers
Leftover Rosemary Garlic Steak Kebabs? Lucky you! Simply remove everything from the skewers, pop into an airtight container, and refrigerate for up to 3 days. The flavors actually deepen as they sit, making leftovers surprisingly tasty.
Freezing
You can freeze the marinated (but uncooked) steak and potatoes together for future grilling fun. For cooked kebabs, freeze the steak and potatoes separately—tomatoes don’t freeze well, so add fresh ones when reheating. Thaw overnight in the fridge before use.
Reheating
For the best texture, gently reheat steak and potatoes in a hot skillet with a splash of oil, or wrap them in foil and warm on a low grill. Avoid the microwave if you can—it can toughen the steak!
FAQs
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Can I prepare Rosemary Garlic Steak Kebabs ahead of time?
Absolutely! You can marinate the steak and tomatoes the night before, parboil the potatoes, and assemble the kebabs just before grilling. In fact, longer marinating brings out even more flavor.
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Should I use metal or wooden skewers for grilling?
Both work perfectly! If you use wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers are reusable and don’t require soaking.
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What’s the best cut of steak for kebabs?
Sirloin is ideal for Rosemary Garlic Steak Kebabs—it’s tender and grills beautifully. However, ribeye, strip steak, or even filet mignon can be used for equally fabulous results.
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Can I bake these kebabs if I don’t have a grill?
Yes! Arrange the assembled kebabs on a rimmed baking sheet and roast at 425°F (220°C) for 15–18 minutes, turning halfway through. You’ll still get lovely color and flavor, even without a grill.
Final Thoughts
If you’re craving something hearty, herby, and utterly crowd-pleasing, these Rosemary Garlic Steak Kebabs deserve a spot at your table. They’re quick, flexible, and loaded with flavor—just waiting for you to fire up the grill. Gather your favorite people (and maybe some extra napkins), and treat yourself to steakhouse flavor under the sun tonight!
PrintRosemary Garlic Steak Kebabs Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 kebabs 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
These Rosemary Garlic Steak Kebabs are a delicious and savory dish perfect for grilling season. Marinated in a flavorful blend of balsamic vinegar, honey, garlic, and rosemary, these kebabs are a crowd-pleaser. Paired with grape tomatoes and baby potatoes, they make for a complete and satisfying meal hot off the grill.
Ingredients
Steak Marinade:
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- salt
- pepper
- 14 ounces sirloin, cut into 1-inch cubes
Tomato Marinade:
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
Potatoes:
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- Preheat grill and soak skewers: Preheat grill to medium heat. If using wooden skewers, soak them in water.
- Steak Marinade: Whisk together balsamic vinegar, honey, mustard, and garlic. Season with salt and pepper. Add cubed steak, coat well, and refrigerate for at least 20 minutes.
- Tomato Marinade: Combine tomatoes, olive oil, and rosemary in a bowl.
- Potatoes: Boil baby potatoes until barely fork-tender, about 8-10 minutes. Drain and set aside.
- Assembly: Thread skewers with potatoes, steak, and tomatoes. Grill for 5 minutes on each side.
Nutrition
- Serving Size: 1 kebab
- Calories: 240
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg