I’ll never forget the first time I made what are now known in our family as the legendary Rosemary Garlic Steak Kebabs. It was a chaotic Tuesday night, the kids were bouncing off the walls, and I was staring into the fridge, desperately trying to figure out what to make with the lonely-looking steak I’d optimistically bought a few days prior. Sound familiar? I knew I wanted something quick, flavorful, and something that even my pickiest eater would enjoy. That’s when inspiration struck. Why not transform that steak into juicy, aromatic kebabs?

The aroma that filled the kitchen as these Rosemary Garlic Steak Kebabs cooked was absolutely intoxicating. The savory scent of the steak mingling with the earthy rosemary and pungent garlic made everyone’s mouths water. Even my daughter, who usually turns her nose up at anything green, was intrigued by the vibrant herbs clinging to the perfectly grilled beef. What really makes them shine is the simple, yet flavorful marinade. A blend of fresh rosemary, minced garlic, olive oil, and a splash of balsamic vinegar transforms ordinary steak into something truly special.

These Rosemary Garlic Steak Kebabs aren’t just delicious; they’re also incredibly versatile. Serve them with a fresh salad for a light lunch, alongside grilled vegetables for a complete dinner, or even as an appetizer at your next backyard barbecue. Plus, they’re a fantastic way to get the kids involved in the cooking process! Mine love threading the marinated steak onto the skewers, and it makes them even more excited to eat their dinner.

Of course, it wasn’t all smooth sailing at first. I definitely overcooked a batch or two before I figured out the perfect grilling time. But trust me, even slightly-overdone Rosemary Garlic Steak Kebabs are still pretty darn good. The beauty of this recipe is that it’s incredibly forgiving. I remember the first time I got it right, my son declared them the “best steak ever,” and my husband asked if I could make them every week.

I knew I had a winner! So, if you’re looking for a surefire way to impress your family and friends with a dish that’s both easy to make and bursting with flavor, give these Rosemary Garlic Steak Kebabs a try. I promise, you won’t regret it! Grab your ingredients, and let’s get cooking – I’m confident you’ll create a new family favorite.

Ingredients

Here’s what you’ll need to whip up a batch of these mouthwatering Rosemary Garlic Steak Kebabs. This list is what works for my family of four, so feel free to adjust the quantities to fit your own needs.

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1.5 lbs Beef Steak (Sirloin, New York Strip, or Ribeye), cut into 1-inch cubes. I usually go for sirloin because it’s a good balance of flavor and affordability. You could also use a tender cut like ribeye for extra indulgence. For the best results, choose a steak that’s at least 1-inch thick, as this will prevent it from drying out during grilling. Consider the marbling (the amount of fat within the muscle) when selecting your steak; more marbling generally equals more flavor and tenderness.
1/4 cup Olive Oil. Extra virgin olive oil is my go-to, but any good quality olive oil will do. The olive oil not only adds flavor but also helps to tenderize the steak and prevent it from sticking to the grill. Don’t skimp on the quality here – a good olive oil makes a difference!

4 cloves Garlic, minced. Fresh garlic is essential here. Don’t even think about using the pre-minced stuff in a jar. The flavor just isn’t the same. Mincing the garlic finely releases its pungent aroma and ensures it infuses the steak with maximum flavor.
2 tablespoons fresh Rosemary, chopped. Fresh rosemary is key to the signature flavor of these Rosemary Garlic Steak Kebabs. If you don’t have fresh, you can use dried, but use about half the amount (1 tablespoon). I love freezing my rosemary using the method explained by the National Center for Home Food Preservation on Herb Freezing.
2 tablespoons Balsamic Vinegar. This adds a touch of sweetness and acidity that really balances out the flavors. You can substitute with red wine vinegar if you don’t have balsamic on hand. The balsamic vinegar also helps to tenderize the steak by breaking down the muscle fibers.

1 teaspoon Salt. Sea salt or kosher salt are my favorites. Salt enhances the flavor of the steak and helps to draw out moisture, resulting in a more tender and juicy final product.
1/2 teaspoon Black Pepper. Freshly ground black pepper is always best. Like salt, pepper enhances the overall flavor profile of the dish. Freshly ground pepper has a more intense and complex flavor than pre-ground pepper.
Optional: 1 Red Bell Pepper, cut into 1-inch pieces. Adds a pop of color and a touch of sweetness to the kebabs. Other colorful veggies to consider are orange or yellow bell peppers.

Optional: 1 Onion, cut into 1-inch pieces. Adds a savory element to the kebabs. Red onions offer a slightly sweeter flavor compared to yellow or white onions.

For the steak, I often look for cuts that are on sale or that my butcher recommends. Don’t be afraid to ask them for advice! They can usually point you toward a less expensive cut that will still work great for Rosemary Garlic Steak Kebabs. If you’re on a budget, flank steak can also be used, but make sure to marinate it for at least 4 hours to tenderize it.

As for storage, I always wrap my steak tightly in plastic wrap and store it in the coldest part of the refrigerator until I’m ready to use it. Leftover rosemary can be stored in the fridge wrapped in a damp paper towel. A few simple things can make preparing these Rosemary Garlic Steak Kebabs a success.

Step-by-Step Instructions

Alright, let’s get down to the nitty-gritty and walk through how to make these amazing Rosemary Garlic Steak Kebabs. Don’t worry; it’s easier than you think!

Prepare the Marinade: In a medium bowl, whisk together the olive oil, minced garlic, chopped rosemary, balsamic vinegar, salt, and pepper. This garlic herb marinade is the key to infusing the steak with flavor. When whisking the marinade, make sure to emulsify the oil and vinegar for a more cohesive mixture.
Marinate the Steak: Add the steak cubes to the bowl with the marinade and toss to coat thoroughly. Make sure every piece of steak is nicely covered. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the steak will be. This rosemary steak marinade really penetrates the beef. If you’re short on time, even a 15-minute marinade will make a difference.

Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. This step is crucial! I learned the hard way one time when half my skewers went up in flames. Alternatively, you can use metal skewers, which are reusable and don’t require soaking. Soaking the wooden skewers not only prevents burning but also helps to keep the steak from drying out during grilling.
Assemble the Kebabs: Thread the marinated steak cubes onto the skewers, alternating with red bell pepper and onion pieces, if using. Don’t overcrowd the skewers; leave a little space between each piece so the steak cooks evenly. Overcrowding can lead to uneven cooking and prevent the steak from developing a nice sear.
Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the steak from sticking. I like to use a grill brush to scrape off any leftover debris. A clean and oiled grill grate is essential for achieving those beautiful grill marks and preventing the steak from sticking.

Grill the Kebabs: Place the skewers on the preheated grill and cook for 8-12 minutes, turning occasionally, until the steak is cooked to your desired doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, aim for 135-145°F. Remember, the steak will continue to cook slightly after you remove it from the grill. As the USDA Food Safety Guidelines for Grilling indicate, ensuring proper temperature is a must. Using a meat thermometer is the most accurate way to determine the doneness of your steak.
Rest and Serve: Remove the Rosemary Garlic Steak Kebabs from the grill and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. I often get comments on how flavorful these grilled steak kebabs are. Tenting the kebabs with foil during the resting period will help to keep them warm.

One time, I accidentally left the steak marinating for almost 6 hours, and honestly, it was even more delicious! Just be careful not to marinate it for too long, or the balsamic vinegar can start to break down the meat and make it mushy. My son loves helping me assemble the kebabs, and it’s a great way to get him involved in the cooking process. If you have any leftover Rosemary Garlic Steak Kebabs, you can store them in the fridge for up to 3 days and reheat them in the microwave or oven.

Serving Ideas

Now that you’ve got these delicious Rosemary Garlic Steak Kebabs all grilled and ready to go, let’s talk about how to serve them!

At my house, we often serve them with a simple side salad and some crusty bread for dipping in the leftover marinade. A classic Greek salad with feta cheese, olives, and a lemon vinaigrette is also a fantastic pairing. The bright flavors of the salad complement the rich, savory taste of the steak perfectly. Consider a vibrant Caprese salad, or a refreshing watermelon and mint salad to really make your Rosemary Garlic Steak Kebabs stand out!

For a more substantial meal, try serving the Rosemary Garlic Steak Kebabs with grilled vegetables like zucchini, bell peppers, and asparagus. You can even thread the vegetables onto separate skewers and grill them alongside the steak. Roasted potatoes or rice pilaf are also great options for rounding out the meal. Creamy polenta, or a Mediterranean quinoa salad are other wonderful options to complete this dish!

I love making these for summer barbecues and outdoor gatherings. They’re always a crowd-pleaser, and they’re so easy to eat. Just grab a skewer and enjoy! They also make a fantastic appetizer. Cut the steak into smaller pieces and serve them with a dipping sauce, like a creamy garlic aioli or a spicy chimichurri. For dipping sauces, try a vibrant pesto, or a cool tzatziki sauce!

If you have any leftover Rosemary Garlic Steak Kebabs, don’t let them go to waste! You can slice the steak and add it to salads, sandwiches, or wraps. It’s also delicious in tacos or quesadillas. Or, you can simply reheat the kebabs and enjoy them as a quick and easy lunch. Add leftover sliced steak to a hearty grain bowl, or use in a breakfast hash!

My family loves when I make these Rosemary Garlic Steak Kebabs because they’re so flavorful and versatile. They’re perfect for a weeknight dinner or a weekend celebration. Plus, they’re a great way to use up any leftover vegetables you have in the fridge.

Portion sizes will vary depending on your family’s appetite, but I usually figure about 2-3 skewers per person. Of course, my husband always seems to eat more! So, there you have it – a few ideas for serving these amazing steak skewers. Whether you’re serving them as a main course, an appetizer, or a snack, I’m sure they’ll be a hit!

FAQs

I’ve been making these Rosemary Garlic Steak Kebabs for years, and I’ve gotten a lot of questions about them. Here are some of the most common ones, along with my answers:

Q: Can I use a different type of steak?

A: Absolutely! While I usually use sirloin, you can use any tender cut of steak that you like, such as New York strip, ribeye, or even flank steak. Just keep in mind that different cuts will have different cooking times. A garlic herb marinade is a great addition to any steak. Be aware of the different fat contents in different cuts, and how that affects the flavor!

Q: Can I make these ahead of time?

A: Yes, you can definitely prepare the Rosemary Garlic Steak Kebabs ahead of time. You can marinate the steak for up to 24 hours in the refrigerator. Just be sure to cover it tightly. You can also assemble the skewers ahead of time and store them in the fridge until you’re ready to grill them. The longer you marinate the steak, the more tender and flavorful it will become, but be careful of over-marinating!

Q: Can I freeze the marinated steak?

A: Yes, you can freeze the marinated steak. Place the steak and marinade in a freezer-safe bag and freeze for up to 3 months. When you’re ready to cook it, thaw it in the refrigerator overnight. This is a great way to prepare for busy weeknights!

Q: I don’t have fresh rosemary. Can I use dried?

A: Yes, you can use dried rosemary. Use about half the amount of dried rosemary as you would fresh rosemary. So, if the recipe calls for 2 tablespoons of fresh rosemary, use 1 tablespoon of dried rosemary. These Rosemary Garlic Steak Kebabs will still be amazing! Fresh herbs always offer more flavor, but dried herbs are a good substitute when fresh isn’t available.

Q: Can I make these vegetarian?

A: While this recipe is specifically for steak, you can easily adapt it to make vegetarian kebabs. Simply substitute the steak with firm tofu, tempeh, or your favorite vegetables, such as zucchini, bell peppers, onions, and mushrooms. Marinate the tofu or vegetables in the same garlic herb marinade and grill as directed. Halloumi cheese is another great option for grilling!

Q: I don’t have a grill. Can I cook these in the oven?

A: Yes, you can cook these Rosemary Garlic Steak Kebabs in the oven. Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the steak is cooked to your desired doneness. You can also broil the kebabs for a similar effect to grilling.

Q: My steak is tough. What did I do wrong?

A: If your steak is tough, it could be due to a few reasons. First, make sure you’re using a tender cut of steak. Second, don’t overcook the steak. Overcooked steak is always tough. Use a meat thermometer to check the internal temperature and cook it to your desired doneness. Finally, make sure you’re slicing the steak against the grain. A rosemary steak marinade can also help tenderize the meat. Marinating in acidic ingredients, like balsamic vinegar, can help to tenderize less expensive cuts of beef.

I’ve definitely made my share of mistakes over the years. Once, I forgot to soak the wooden skewers and they caught fire on the grill! Another time, I over-marinated the steak and it turned out mushy. But hey, that’s how you learn, right? My family loves when I make these grilled steak kebabs.

Conclusion

So, there you have it – my go-to recipe for Rosemary Garlic Steak Kebabs. They’re easy to make, incredibly flavorful, and always a hit with my family and friends. This recipe has become more than just a dish in my kitchen; it’s a symbol of those warm, chaotic, love-filled weeknight dinners. It’s a reminder that even the simplest ingredients, when combined with a little bit of care, can create something truly special.

Before I sign off, here are a few final tips to help you make these Rosemary Garlic Steak Kebabs perfect every time:

Don’t be afraid to experiment with different vegetables. Cherry tomatoes, mushrooms, and even pineapple can be delicious additions.
If you’re using a charcoal grill, be sure to let the coals burn down to a medium heat before grilling the kebabs. This will help prevent them from burning.

For extra flavor, try adding a squeeze of lemon juice to the kebabs after they come off the grill.

We sometimes switch things up by using a honey-garlic marinade or adding a pinch of red pepper flakes for a little kick. The possibilities are endless!

Rosemary Garlic Steak Kebabs Ready to Grill

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Now it’s your turn to head into the kitchen and give these Rosemary Garlic Steak Kebabs a try. Whether you’re a seasoned grill master or a beginner cook, I’m confident that you can make this recipe with ease. And if you do, please come back and let me know how they turned out! I love hearing from you all. Happy grilling, and I hope you and your family enjoy these delicious kebabs as much as we do. So, go on, impress your family with your new grilling skills, and savor every delicious bite of these Rosemary Garlic Steak Kebabs!

Rosemary Garlic Steak Kebabs

Print Recipe

These Rosemary Garlic Steak Kebabs are a delicious and easy way to enjoy a flavorful grilled meal. Tender steak marinated in rosemary and garlic, skewered and grilled to perfection!

Author: Kiera
Prep Time: 15 minutes

Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings

Category: Dinner
Method: Grilled
Cuisine: American

Ingredients

Scale

1.5 lbs sirloin steak, cut into 1-inch cubes
1/4 cup olive oil
4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped
1 tablespoon balsamic vinegar
1 teaspoon salt

1/2 teaspoon black pepper
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

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Instructions

In a large bowl, whisk together olive oil, garlic, rosemary, balsamic vinegar, salt, and pepper.

Add steak cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat grill to medium-high heat.
Thread steak cubes, bell peppers, and red onion onto skewers.

Grill kebabs for 8-12 minutes, or until steak is cooked to desired doneness, turning occasionally.
Remove from grill and let rest for 5 minutes before serving.

Notes

Serve with a side of rice or couscous for a complete meal. You can also add other vegetables like zucchini or mushrooms to the kebabs.