Rosemary Garlic Steak Kebabs Recipe

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.

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!

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

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!

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