Rosemary Garlic Steak Kebabs

These rosemary garlic steak kebabs transform ordinary sirloin into a restaurant-worthy meal that's become my go-to for summer entertaining. The combination of balsamic-marinated steak, herb-infused tomatoes, and tender baby potatoes creates the perfect balance of flavors on a single skewer.

I first made these kebabs for a backyard gathering when I wanted something special but didn't want to be stuck manning the grill all evening. Now they've become our family tradition for the first cookout of summer.

Ingredients

• Sirloin steak: Cut into 1-inch cubes, choose well-marbled pieces for maximum flavor
• Balsamic vinegar: Creates a tangy sweet base for the marinade that caramelizes beautifully on the grill
• Honey: Balances the acidity and helps create perfect caramelization
• Whole grain mustard: Adds texture and depth to the marinade
• Fresh minced garlic: Infuses the meat with aromatic flavor
• Grape tomatoes: They maintain their shape while grilling and burst with juicy sweetness
• Fresh rosemary: The essential herb that elevates these kebabs with its piney aromatic profile
• Baby potatoes: Their creamy texture and thin skins make them perfect for grilling
• Olive oil: Helps transfer the rosemary flavor to the tomatoes and prevents sticking

Step-by-Step Instructions

Prepare The Marinade:

Whisk together balsamic vinegar, honey, whole grain mustard, minced garlic, salt, and pepper in a large bowl until fully combined. This marinade creates the perfect balance of sweet and savory flavors that will caramelize beautifully on the grill.

Marinate The Steak:

Add cubed sirloin to the marinade and toss until each piece is thoroughly coated. Cover and refrigerate for at least 20 minutes allowing the meat to absorb the flavors. For deeper flavor development, you can marinate overnight but even a short soak delivers excellent results.

Prepare The Tomatoes:

Combine whole grape tomatoes with olive oil and freshly chopped rosemary in a separate bowl. The oil helps carry the herbaceous rosemary flavor into the tomatoes while protecting them from direct heat on the grill. Let them sit at room temperature while you prepare the potatoes.

Parboil The Potatoes:

Place baby potatoes in a large pot covered with water. Bring to a boil and cook for 8-10 minutes until just barely fork-tender. They should offer slight resistance as they'll finish cooking on the grill. Drain and set aside to cool slightly for easier handling.

Assemble The Kebabs:

If using wooden skewers, ensure they've been soaking in water to prevent burning. Thread ingredients in this order: potato, steak, tomato, repeating twice more and ending with a potato. This arrangement creates the perfect balance of flavors in each bite.

Grill To Perfection:

Lightly oil grill grates and heat to medium. Place assembled kebabs over heat and grill for approximately 5 minutes per side (10 minutes total) for medium-rare steak. The tomatoes will soften slightly while maintaining their shape and the potatoes will develop a delicious golden crust.

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The fresh rosemary is truly the star ingredient here. I grow it in my garden year-round specifically for this recipe. The first time I served these kebabs at a family gathering my brother-in-law, who typically sticks to basic meat and potatoes, couldn't stop raving about the flavor combination.

Storage Tips

These kebabs are best enjoyed fresh off the grill, but if you have leftovers, remove the ingredients from the skewers and store in an airtight container for up to 3 days. The flavors actually continue to develop, making for excellent next-day lunch possibilities.

Make-Ahead Options

You can prepare all components separately up to 24 hours in advance. Marinate the steak, parboil the potatoes, and prepare the tomato mixture the day before your gathering. Store everything separately in the refrigerator, then assemble and grill just before serving.

Serving Suggestions

These kebabs are essentially a complete meal on a stick, but they pair beautifully with a simple green salad dressed with lemon vinaigrette. For a more substantial spread, consider serving alongside grilled garlic bread or a light quinoa salad with fresh herbs.

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With these rosemary garlic steak kebabs, you're guaranteed to impress guests with minimal effort. They're a delicious, crowd-pleasing addition to any meal.

Frequently Asked Questions

→ How long should I marinate the steak for best results?

For the best flavor, marinate the steak for at least 20 minutes, but you can marinate it for up to overnight in the refrigerator. Longer marination will intensify the balsamic and garlic flavors, resulting in more tender and flavorful meat.

→ Can I use different cuts of beef for these kebabs?

Yes, while sirloin is recommended for its balance of tenderness and flavor, you can substitute with ribeye for more marbling and richness, or tenderloin (filet mignon) for extra tenderness. Just ensure you cut the meat into even 1-inch cubes and don't overcook it.

→ Why do I need to parboil the potatoes before grilling?

Potatoes require longer cooking times than steak. Parboiling them until just fork-tender ensures they'll finish cooking on the grill without requiring you to overcook the steak. This method gives you perfectly cooked potatoes and medium-rare to medium steak.

→ Can I make these kebabs in the oven instead of grilling?

Absolutely! Preheat your oven to 425°F (220°C) and place the assembled kebabs on a baking sheet. Roast for approximately 12-15 minutes, turning halfway through cooking time, until the steak reaches your desired doneness.

→ What sides pair well with these steak kebabs?

These kebabs already include potatoes and tomatoes, making them nearly a complete meal. Consider serving them with a simple green salad dressed with olive oil and balsamic vinegar to complement the marinade flavors. A crusty bread or light grain like couscous or quinoa would also make excellent accompaniments.

→ Can I prepare these kebabs in advance?

Yes, you can marinate the steak overnight and prep the tomato mixture and potatoes a day ahead. Store everything separately in the refrigerator. Assemble the kebabs just before grilling for best results. Fully assembled raw kebabs can be refrigerated for a few hours before cooking if needed.