Rosemary Garlic Steak Kebabs: The Perfect Grilled Summer Meal

There’s something irresistible about the aroma of rosemary garlic steak sizzling on a hot grill. These Rosemary Garlic Steak Kebabs have become my family’s favorite summer dinner – juicy sirloin cubes marinated in a savory-sweet balsamic mixture, skewered alongside rosemary-infused tomatoes and tender baby potatoes. It’s a complete meal on a stick that delivers incredible flavor in every bite.

What I love most about these rosemary steak kabobs is how they transform an ordinary weeknight into something special. The marinade works its magic quickly, meaning you can decide to make these in the morning before work or even just 20 minutes before grilling. The combination of balsamic, honey, mustard, and garlic creates a perfect caramelized crust on the steak, while the fresh rosemary adds that distinctive aromatic flavor that pairs so beautifully with beef.

Why You’ll Love These Rosemary Garlic Steak Kebabs

• Complete meal in one: Protein, vegetables, and starch all cook together perfectly
• Quick preparation: Simple to assemble with minimal hands-on time
• Flexible marinating: Works with as little as 20 minutes or overnight for deeper flavor
• Impressive presentation: Looks spectacular but requires minimal cooking skill
• Perfect for entertaining: Can be prepped ahead and grilled when guests arrive
• Adaptable: Easily customized with your favorite vegetables or meat cuts

Ingredients for Rosemary Garlic Steak Kebabs

For the Steak Marinade:

• ½ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon whole grain mustard
• 3 cloves garlic, minced
• Salt and pepper to taste
• 14 ounces sirloin steak, cut into 1-inch cubes

For the Tomato Marinade:

• 2 cups whole grape tomatoes
• ⅓ cup olive oil
• 2 tablespoons fresh rosemary (stems removed), chopped

For the Potatoes:

• 1½ pounds baby potatoes
• 6 metal or wooden skewers

How to Make Rosemary Garlic Steak Kebabs

Prepare the Marinade

1. In a large bowl, whisk together the balsamic vinegar, honey, whole grain mustard, and minced garlic. The honey balances the acidity of the vinegar while the mustard adds a wonderful depth of flavor.
2. Season the marinade with salt and freshly ground black pepper to taste. I find that a generous pinch of each works well, but you can adjust according to your preference.
3. Add the cubed sirloin to the marinade and toss gently until all pieces are well coated. The first time I made this, I was amazed at how quickly the meat began to take on color from the balsamic.
4. Cover the bowl and refrigerate for at least 20 minutes, though longer marinating will intensify the flavors. For a weeknight dinner, I often prepare this in the morning before heading to work, allowing the steak to marinate all day.

Prepare the Tomatoes

1. In a separate bowl, combine the whole grape tomatoes with olive oil and freshly chopped rosemary. The oil helps prevent the tomatoes from sticking to the grill while the rosemary infuses them with incredible aroma.
2. Gently toss to coat all tomatoes evenly and set aside. The tomatoes don’t need long to marinate – just enough time to absorb some of that wonderful rosemary flavor.

Cook the Potatoes

1. Place the baby potatoes in a large pot and add enough cold water to cover them by about an inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are just barely fork-tender, approximately 8-10 minutes.
3. It’s important not to overcook the potatoes at this stage since they’ll continue cooking on the grill. You want them firm enough to stay on the skewer but soft enough to finish cooking quickly alongside the steak.
4. Drain the potatoes thoroughly and allow them to cool slightly so they’re easier to handle.

Assemble and Grill the Kebabs

1. If you’re using wooden skewers, make sure they’ve been soaking in water for at least 30 minutes to prevent burning. Metal skewers work great too and don’t require soaking.
2. Preheat your grill to medium heat (around 350-375°F).
3. Begin assembling each kebab with a potato, followed by a piece of marinated steak, then a rosemary-coated tomato. Repeat this pattern two more times and end with a potato. This arrangement not only looks beautiful but also ensures even cooking.
4. Lightly oil your grill grates to prevent sticking. I find that using tongs and an oil-soaked paper towel works perfectly for this task.
5. Place the assembled kebabs on the preheated grill and cook for approximately 5 minutes per side, or 10 minutes total for medium-rare to medium doneness.
6. Take care not to overcook the steak – it continues cooking slightly after being removed from the heat. For medium-rare, aim for an internal temperature of about 130-135°F.
7. Once cooked to your desired doneness, remove the kebabs from the grill and let them rest for about 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the meat.

Tips for Perfect Rosemary Steak Skewers

From my experience making these kebabs countless times, here are some tips to ensure they turn out perfectly:

• Cut ingredients uniformly: Try to cut the steak into evenly sized cubes so they cook at the same rate. Similarly, choose potatoes that are roughly the same size.
• Don’t skip pre-cooking the potatoes: This step is crucial since potatoes take much longer to cook than steak. Parboiling them ensures everything finishes cooking at the same time.
• Use high-quality sirloin: The better the quality of your steak, the more tender and flavorful your kebabs will be. Look for good marbling in the meat.
• Get creative with vegetables: While this recipe calls for tomatoes, you can add bell peppers, red onions, or zucchini if you prefer. Just be mindful of different cooking times.
• Make it ahead: You can assemble these kebabs several hours before grilling and keep them refrigerated. Just bring them to room temperature for about 15 minutes before grilling.
• How to cook steak with rosemary and garlic: For the most flavor, don’t skimp on the fresh rosemary. The oils released from fresh herbs are much more potent than dried.

Serving Suggestions

These rosemary garlic steak kebabs are essentially a complete meal on their own, but I like to serve them with a few complementary sides:

• A simple green salad with a light vinaigrette, like my Best Broccoli Salad Recipe
• Warm pita bread or crusty baguette to soak up those delicious juices
• A dollop of tzatziki or garlic aioli on the side
• For a more substantial meal, try exploring some of my other Simple Beef Dishes with Easy-to-Cook Cuts for a complete feast

Variations on Rosemary Garlic Steak Kebabs

While this recipe is perfect as is, here are some delicious variations to try:

• Rosemary Garlic Steak Bites: Skip the skewers and cook the marinated steak cubes in a cast-iron skillet with the rosemary and garlic for a quick appetizer.
• Chicken Substitute: Not in the mood for beef? This marinade and preparation method works beautifully with chicken thighs too. If you love garlic and rosemary chicken, simply substitute cubed chicken thighs for the sirloin.
• Herb Variations: While rosemary is classic with steak, you can experiment with other herbs like thyme or oregano for different flavor profiles.
• Wine Swap: Replace half the balsamic vinegar with red wine for a different depth of flavor in your marinade.

Storage and Reheating

These kebabs are best enjoyed fresh off the grill, but if you have leftovers:

• Remove the meat and vegetables from the skewers and store in an airtight container in the refrigerator for up to 2 days.
• To reheat, warm gently in a skillet over medium-low heat with a splash of beef broth to prevent drying out.
• Alternatively, enjoy the leftovers cold, sliced over a salad for a delicious next-day lunch.

Perfect Occasions for Rosemary Steak Kebabs

These versatile kebabs work beautifully for:

• Casual summer barbecues with friends
• Special occasion dinners without the fuss
• Meal prep for busy weeknights (just marinate and assemble, then grill when ready)
• Father’s Day or other celebrations where you want to impress without spending hours in the kitchen

For more grilling inspiration, check out my Bang Bang Chicken Skewers which use a similar technique but with a completely different flavor profile.

Final Thoughts on Rosemary Garlic Steak Kebabs

These rosemary garlic steak kebabs represent everything I love about summer cooking – simple preparation, fresh ingredients, and meals that bring people together around the grill. The combination of savory marinated steak, sweet balsamic-glazed tomatoes, and hearty potatoes creates a satisfying meal that feels special without requiring complicated techniques.

I’ve served these kebabs for everything from casual Tuesday dinners to neighborhood gatherings, and they never fail to impress. There’s something about food on a stick that makes dinner more fun, and when that food is infused with the classic flavors of rosemary and garlic, it’s guaranteed to disappear quickly.

Whether you’re an experienced griller or just starting out, these kebabs are foolproof and delicious. Give them a try the next time you’re firing up the grill – I think they’ll become a staple in your summer cooking rotation just as they have in mine!

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