Rosemary Garlic Steak Kebabs

This tender rosemary garlic steak kebab recipe transforms simple ingredients into a flavor-packed summer dinner. The balsamic marinade creates juicy steak bites while rosemary-infused tomatoes and baby potatoes complete the perfect grilled skewer. I've found this to be the most requested dish at my backyard gatherings.

I created this recipe after a memorable trip to the Mediterranean where kebabs were served everywhere. What began as a vacation-inspired experiment has become our family's signature summer dish that even my picky teenagers request.

Ingredients

• Balsamic vinegar: Creates a tangy base for the marinade that helps tenderize the meat
• Honey: Balances the acidity with natural sweetness
• Whole grain mustard: Adds texture and depth to the marinade
• Fresh garlic: Provides essential aromatic flavor
• Sirloin steak: Offers the ideal balance of tenderness and flavor for grilling
• Grape tomatoes: Burst with sweet juiciness when grilled
• Fresh rosemary: Brings aromatic pine notes that complement the beef perfectly
• Baby potatoes: Provide substance and soak up all the wonderful flavors
• Metal or wooden skewers: To hold everything together

How To Make Rosemary Garlic Steak Kebabs

Prepare the grill:

Heat your grill to medium temperature around 375°F. This moderate heat allows the steak to develop a nice char without burning while ensuring the potatoes cook through completely. If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning.

Mix the marinade:

In a large bowl, combine balsamic vinegar, honey, whole grain mustard and minced garlic until well incorporated. Season generously with salt and pepper. The marinade should taste slightly stronger than you think necessary as it will mellow when coating the meat.

Marinate the steak:

Add your cubed sirloin to the marinade and gently toss until each piece is thoroughly coated. Cover the bowl and refrigerate for at least 20 minutes. For deeper flavor development, marinate overnight which allows the acid in the balsamic to break down the muscle fibers for maximum tenderness.

Prepare the tomatoes:

Combine whole grape tomatoes with olive oil and freshly chopped rosemary in a separate bowl. The oil prevents the tomatoes from sticking to the grill while the rosemary infuses them with aromatic flavor. Let this mixture sit at room temperature while preparing other components.

Parboil the potatoes:

Place baby potatoes in a pot and cover with cold water extending one inch above the potatoes. Bring to a boil and cook just until you can pierce them with a fork but they still offer resistance. This usually takes 8-10 minutes depending on size. You want them firm enough to thread onto skewers without falling apart.

Assemble the kebabs:

Thread ingredients onto skewers in an alternating pattern starting with potato, followed by steak, then tomato. Repeat the sequence twice more and finish with a potato. Ensure ingredients are pressed snugly together but not compressed too tightly which could prevent even cooking.

Grill to perfection:

Lightly oil your grill grates to prevent sticking. Place assembled kebabs over medium heat and grill approximately 5 minutes per side, rotating only once for proper grill marks. The ideal internal temperature for medium-rare steak is 135°F. Remember the meat will continue cooking slightly after removal from heat.

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My absolute favorite component of this recipe is the explosive flavor of the rosemary-infused tomatoes after grilling. The heat causes them to soften and intensify their sweetness while absorbing the aromatic herbs. My daughter originally avoided tomatoes until trying them in this dish, and now she specifically requests them on her kebabs.

Make-Ahead Tips

These kebabs are perfect for preparing ahead of time. You can marinate the steak overnight, parboil the potatoes, and prepare the tomato mixture the day before. Store each component separately in airtight containers in the refrigerator. When ready to cook, simply assemble the skewers and grill. This approach actually enhances the flavors as the marinades have more time to penetrate the ingredients.

Ingredient Substitutions

While sirloin is my preferred cut for these kebabs, you can substitute ribeye for a richer flavor or tenderloin for ultimate tenderness. Just adjust cooking time accordingly as leaner cuts cook faster. For a vegetarian version, replace the steak with firm tofu or halloumi cheese that has been marinated in the same mixture. The rosemary marinade works wonderfully with zucchini or bell peppers if you want to add more vegetables.

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Serving Suggestions

These kebabs shine when served over a bed of fluffy couscous or alongside a crisp Greek salad. For a complete Mediterranean feast, pair with warm pita bread and tzatziki sauce for dipping. A light, acidic red wine like Pinot Noir or Sangiovese complements the rosemary and balsamic flavors perfectly. For a family-friendly option, set up a kebab bar with the grilled skewers and various accompaniments allowing everyone to customize their plate.

The History Behind Kebabs

Kebabs have a rich history dating back thousands of years to ancient Middle Eastern cooking traditions. Originally a simple solution for cooking meat over open flames, kebabs evolved across cultures to include the addition of vegetables and various marinades. The term "kebab" comes from Arabic words meaning "to roast." This modern interpretation with rosemary and balsamic vinegar represents the beautiful evolution of the dish as it traveled through Mediterranean cuisines and eventually to American backyard grilling.

Frequently Asked Questions

→ How long should the steak marinate?

The steak should marinate for at least 20 minutes, but for deeper flavor, consider marinating it overnight in the refrigerator.

→ Can I use wooden skewers instead of metal?

Yes, wooden skewers are fine. Just be sure to soak them in water for about 30 minutes before use to prevent burning on the grill.

→ What type of steak works best for this dish?

Sirloin steak is ideal due to its tender texture and ability to absorb marinade flavors well. You can also use other tender cuts like ribeye or filet if preferred.

→ How do I ensure the potatoes cook evenly?

Boil the baby potatoes until they are barely fork-tender before skewering and grilling. This ensures they cook evenly with the other ingredients.

→ What’s the best way to prevent the steak from drying out?

A good marinade and careful grilling are key. Cook the kebabs over medium heat and avoid overcooking. Aim for about 5 minutes per side for juicy, tender steak.

→ Can I prepare these kebabs in advance?

Yes, you can marinate the steak and tomatoes ahead of time and pre-boil the potatoes. Assemble the skewers just before grilling for the best results.