Pin
These rosemary garlic steak kebabs have quickly become a go to favorite whenever I want to impress but keep things simple. Tender bites of marinated steak are paired with juicy tomatoes and seasoned potatoes all grilled until smoky and irresistible. This combination is always a big hit at backyard gatherings and is special enough to build lasting memories around the table.
I first brought these kebabs to a family barbecue and everyone kept begging for the recipe. Now they are a regular request for both weeknights and family parties.
Ingredients
- Balsamic vinegar: provides a deep tangy base for the steak marinade choose a good aged balsamic for richest flavor
- Honey: balances the acidity with just the right touch of sweetness a local honey adds lovely floral notes
- Whole grain mustard: adds texture and a subtle sharpness try to pick one with visible seeds for extra pop
- Fresh garlic: brings a potent aromatic kick always mince fresh cloves for best results
- Salt and pepper: season everything simply but effectively use kosher salt and freshly cracked pepper for the best flavor
- Sirloin steak: is tender and lean making it perfect for quick grilling look for well marbled pieces about one inch thick
- Grape tomatoes: hold their shape when skewered and grilled offering bursts of sweet juice out of season cherry tomatoes also work
- Olive oil: helps the tomatoes roast beautifully high quality extra virgin olive oil will increase the flavor payoff
- Fresh rosemary: infuses both the tomatoes and steak with woodsy notes pluck from a sturdy stem and chop finely for even coverage
- Baby potatoes: become creamy and golden on the grill choose the smallest you can find so they cook evenly and quickly
- Metal or pre soaked wooden skewers: are essential for assembling and cooking pick sturdy ones to support the weight of the ingredients
Step-by-Step Instructions
- Make the Steak Marinade
- Combine balsamic vinegar honey mustard and garlic in a large bowl then whisk until fully blended. Add salt and pepper to taste. Toss in the steak cubes making sure each piece is evenly coated. Cover the bowl and refrigerate for at least 20 minutes or overnight for maximum flavor.
- Marinate the Tomatoes
- Place grape tomatoes in another bowl with olive oil and chopped rosemary. Gently stir until every tomato is glossy and evenly coated. Let them marinate while you work on the potatoes.
- Prep and Parboil the Potatoes
- Put baby potatoes in a large pot and cover them with cold water by about one inch. Bring the water to a boil then simmer until the potatoes are just barely fork tender about eight to ten minutes. Drain and let them steam off in the strainer so they do not get soggy.
- Assemble the Kebabs
- Preheat your grill to medium. If you have not already soak the wooden skewers in water for at least fifteen minutes to prevent burning. Thread a potato onto each skewer followed by a piece of marinated steak then a marinated tomato. Repeat the pattern two more times finishing each skewer with another potato. This helps anchor everything on the skewer.
- Grill the Kebabs
- Lightly oil the grill grates to help prevent sticking. Arrange the kebabs over direct heat. Grill each side for about five minutes turning with tongs until the steak surface is browned and sizzling and the vegetables show grill marks. Keep a close eye so the steak stays tender and juicy.
Pin
My favorite ingredient has to be the fresh rosemary. Its piney aroma always fills my kitchen and reminds me of cozy campfire cookouts with my family. There is just something about that savory herb mingling with grilled meat that feels like summer to me.
Storage Tips
Leftover kebabs can be cooled and kept in an airtight container in the fridge for up to three days. To reheat place them on a foil lined tray in a hot oven for ten minutes or quickly warm on the grill. The potatoes stay creamy and the steak stays juicy if you avoid the microwave.
Ingredient Substitutions
You can easily swap the sirloin for chicken thighs or portobello mushrooms for a plant based version. Try red onion or bell pepper instead of tomatoes if you prefer different veggies. For a flavor twist use thyme or oregano in place of rosemary.
Pin
Serving Suggestions
These kebabs work well as both a main dish and part of a buffet. Serve alongside a crisp Greek salad or with fluffy couscous. For extra flair drizzle with a yogurt sauce or sprinkle with flaky sea salt and fresh chopped herbs just before serving.
A Bit of Kebab History
Kebabs trace back to ancient times across the Middle East and Mediterranean. Grilling skewered meat over open flame is a tradition that traveled to backyard barbecues everywhere. Using rosemary and garlic echoes flavors found in both Mediterranean and modern American cuisines.
Frequently Asked Questions About the Recipe
- → How do you keep steak kebabs tender?
Marinating the steak in balsamic, honey, garlic, and mustard helps break down fibers, keeping the cubes juicy and tender after grilling.
- → Why boil the potatoes before grilling?
Parboiling ensures the potatoes become fork-tender and cook evenly on the grill without burning or drying out.
- → Which steak cut works best for kebabs?
Sirloin is ideal for kebabs because it stays tender with minimal marinating and cooks evenly on skewers.
- → Can I use wooden skewers for grilling?
Yes, soak wooden skewers in water for 20 minutes before assembling to prevent them from burning on the grill.
- → What sides pair well with grilled steak kebabs?
Fresh salads, grilled vegetables, and warm pita bread complement the hearty flavors of these kebabs.