Rosemary Garlic Steak Kebabs

Assembly: Building the Perfect Rosemary Garlic Steak Kebabs

This dish is all about creating a vibrant, flavorful meal with a stunning grilled presentation. Here’s how to make it shine:

• Marinade Prep:
  • Whisk steak marinade thoroughly to emulsify honey and vinegar; ensure steak is fully coated for maximum flavor.
  • Toss tomatoes gently with oil and rosemary to avoid bruising; let sit to meld flavors.
• Skewer Assembly:
  • Thread ingredients in a colorful pattern (e.g., steak, potato, tomato) for visual appeal; ensure pieces are secure but not packed tightly.
  • Balance the skewers with similar amounts of each ingredient to ensure even cooking and portioning.
• Presentation Tips:
  • Serve kebabs on a large platter to showcase the charred steak, golden potatoes, and bright tomatoes.
  • Garnish with fresh rosemary sprigs, a sprinkle of sea salt, or a drizzle of olive oil for a restaurant-quality look.
  • Pair with a Caesar salad, grilled corn, or couscous for a complete, summery meal.

Serving Suggestions

• Main Dish: Serve as a standalone meal with a side of grilled veggies or a fresh salad.
• Barbecue: Offer at cookouts with coleslaw, baked beans, or watermelon slices for a classic spread.
• Meal Prep: Remove from skewers and store with rice or quinoa for 3–4 days of lunches.
• Variations: Provide extra balsamic glaze or chimichurri sauce for dipping.
• Drinks: Pair with a bold red wine like Cabernet Sauvignon, iced tea, or a citrusy sparkling water.

Storage and Make-Ahead Tips

This dish is great for prep-ahead and stores well:

• Refrigerator: Store cooked kebabs (on or off skewers) in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 5–7 minutes or in the microwave for 1–2 minutes.
• Freezer: Freeze cooked kebabs (removed from skewers) for up to 2 months in an airtight container; thaw in the fridge overnight and reheat on a grill or skillet.
• Make-Ahead: Marinate steak and tomatoes up to 24 hours in advance; parboil potatoes up to 1 day ahead and refrigerate. Assemble skewers just before grilling for freshness.
• Serving Tip: Reheat gently to avoid overcooking steak; add a splash of olive oil to restore moisture if needed.

Recipe Variations

• Chicken Kebabs: Swap sirloin for chicken breast or thighs; marinate and grill for 10–12 minutes until 165°F (74°C).
• Vegetarian Kebabs: Replace steak with portobello mushrooms or tofu; marinate and grill for 6–8 minutes.
• Spicy Kebabs: Add ½ tsp red pepper flakes or 1 tsp hot sauce to the steak marinade.
• Gluten-Free Kebabs: Naturally gluten-free; confirm mustard is gluten-free.
• Herb Swap: Use fresh thyme or oregano instead of rosemary for a different aromatic profile.

Nutritional Information (Approximate)

• Per Serving (1 of 6):
  • Calories: 400 kcal
  • Protein: 22 g
  • Fat: 22 g
  • Carbohydrates: 30 g
  • Sugar: 10 g
  • Sodium: 300 mg
  • Note: Values are approximate and depend on specific brands, portion sizes, and ingredient amounts.

Conclusion

Rosemary Garlic Steak Kebabs are the ultimate grilled dish, offering tender steak, juicy tomatoes, and crispy potatoes in every flavorful bite. With their easy preparation, bold balsamic-rosemary taste, and make-ahead versatility, they’re a must-try for barbecues, weeknight dinners, or meal prep. This recipe is so vibrant and satisfying, you’ll want to make it a regular in your grilling rotation. So fire up the grill, thread those skewers, and get ready to enjoy a meal that’s pure summer bliss!

Rosemary Garlic Steak Kebabs

• Author: Alyssa

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Description

Craving a flavorful, crowd-pleasing dish that’s perfect for grilling season? Rosemary Garlic Steak Kebabs are your answer! These vibrant kebabs feature tender, marinated sirloin steak, juicy grape tomatoes, and baby potatoes, all infused with a bold balsamic marinade and fragrant rosemary. Ideal for summer barbecues, family dinners, or meal prep, this recipe is straightforward and delivers restaurant-quality results.

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Ingredients

Steak Marinade

• Balsamic Vinegar (½ cup): Adds tangy depth and tenderizes the steak.

• Honey (2 tbsp): Balances the vinegar with subtle sweetness.

• Whole Grain Mustard (1 tbsp): Contributes a zesty, slightly spicy kick.

• Garlic (3 cloves, minced): Infuses bold, savory aroma.

• Salt (to taste): Enhances the steak’s natural flavor.

• Pepper (to taste): Adds a mild spicy note.

• Sirloin (14 oz, cut into 1-inch cubes): A lean, flavorful cut that grills perfectly.

Tomato Marinade

• Whole Grape Tomatoes (2 cups): Provide juicy bursts of sweetness.

• Olive Oil (⅓ cup): Coats tomatoes for even grilling and flavor infusion.

• Fresh Rosemary (2 tbsp, chopped, stems removed): Adds earthy, aromatic depth.

Potatoes

• Baby Potatoes (1 ½ lb): Offer a hearty, crispy component when grilled.

• Metal or Wooden Skewers (6): Used to assemble and grill the kebabs.

Substitutions and Variations

• Sirloin: Swap for ribeye, filet mignon, or chicken breast; adjust grilling time (chicken: 10–12 minutes, internal temp 165°F or 74°C).

• Grape Tomatoes: Use cherry tomatoes or skip marinating and alternate with bell peppers or mushrooms.

• Baby Potatoes: Substitute with sweet potatoes or zucchini chunks; parboil sweet potatoes for 6–8 minutes.

• Balsamic Vinegar: Replace with red wine vinegar or soy sauce for a different tang.

• Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.

• Add-Ins: Include red onion wedges, zucchini slices, or pineapple chunks on skewers for variety.

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Instructions

Follow these steps to create Rosemary Garlic Steak Kebabs that are tender, juicy, and packed with flavor:

1. Prepare the Grill and Skewers:

   • Preheat the grill to medium heat (about 350–400°F or 175–200°C).

   • If using wooden skewers, soak 6 skewers in water for at least 20 minutes to prevent burning.

2. Marinate the Steak:

   • In a large bowl, whisk together ½ cup balsamic vinegar, 2 tbsp honey, 1 tbsp whole grain mustard, and 3 cloves minced garlic. Season with salt and pepper to taste.

   • Add 14 oz sirloin (cut into 1-inch cubes) and toss to coat evenly.

   • Cover and refrigerate for 20 minutes (or up to overnight) to marinate, stirring halfway if marinating briefly.

   • Beginner Tip: Marinate at least 20 minutes for flavor; overnight yields the most tender steak.

3. Marinate the Tomatoes:

   • In a separate bowl, combine 2 cups whole grape tomatoes, ⅓ cup olive oil, and 2 tbsp chopped fresh rosemary.

   • Toss gently to coat and set aside at room temperature.

   • Beginner Tip: Toss tomatoes lightly to avoid crushing; let sit to absorb rosemary flavor.

4. Cook the Potatoes:

   • Place 1 ½ lb baby potatoes in a large pan and cover with water by 1 inch.

   • Bring to a boil over high heat, then reduce to a simmer and cook until barely fork-tender, about 8–10 minutes (they’ll finish cooking on the grill).

   • Drain and set aside to cool slightly.

   • Beginner Tip: Don’t overcook potatoes; they should hold their shape for skewering.

5. Assemble the Kebabs:

   • Thread 6 skewers (metal or soaked wooden) with alternating pieces of marinated steak, potatoes, and tomatoes. Aim for 3–4 pieces of each ingredient per skewer, leaving small gaps for even cooking.

   • Discard steak marinade; reserve tomato marinade for brushing (optional).

   • Beginner Tip: Thread ingredients snugly but not tightly to ensure even grilling; vary the order for a colorful look.

6. Grill the Kebabs:

   • Place the kebabs on the preheated grill, close the lid, and cook for 8–10 minutes, turning every 2–3 minutes, until the steak reaches your desired doneness (135°F or 57°C for medium-rare, 145°F or 63°C for medium).

   • Optionally, brush with reserved tomato marinade during the last 2 minutes for extra flavor.

   • Beginner Tip: Use tongs to turn kebabs gently; check steak temperature with a meat thermometer for accuracy.

7. Serve:

   • Remove kebabs from the grill and let rest for 3–5 minutes to lock in juices.

   • Serve hot, optionally garnished with extra chopped rosemary or a drizzle of balsamic glaze, alongside a green salad or grilled bread.

   • Beginner Tip: Resting the kebabs ensures juicy steak; serve on or off skewers for easy eating.

Cooking Tips

• Uniform Cubes: Cut steak into even 1-inch pieces for consistent cooking; trim excess fat to avoid flare-ups.

• Potato Prep: Parboil potatoes just until tender to prevent them from falling apart on skewers; cool slightly for easier handling.

• Grill Heat: Preheat the grill thoroughly and oil the grates to prevent sticking; medium heat ensures a good sear without burning.

• Marinade Safety: Discard steak marinade or boil it for 1 minute if you want to use it as a sauce; never reuse raw marinade.

• Skewer Balance: Alternate ingredients for even flavor and color; leave small spaces between pieces to allow heat circulation.

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FAQs

Q: Can I use a different cut of steak?
A: Yes! Ribeye, filet mignon, or top round work well; cut into 1-inch cubes and adjust grilling time slightly (ribeye may need 1–2 minutes less for medium-rare).

Q: Can I cook these in the oven?
A: Yes! Preheat the oven to 400°F (200°C), place skewers on a baking sheet, and bake for 12–15 minutes, turning halfway, until steak reaches desired doneness.

Q: Why are my potatoes falling apart?
A: Overboiling can cause potatoes to crumble. Cook until just fork-tender (8–10 minutes) and handle gently when skewering.

Q: Can I skip marinating the steak?
A: Marinating enhances flavor and tenderness, but you can skip it; season generously with salt, pepper, and garlic powder before grilling for a quicker option.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. See storage tips above for details.

Q: Can I make this vegan?
A: Yes! Use tofu, tempeh, or portobello mushrooms instead of steak; marinate with the same balsamic mixture and grill for 6–8 minutes.