Rosemary Garlic Steak Kebabs Recipe

Alright, let’s talk kebabs. Not just any kebabs—these Rosemary Garlic Steak Kebabs are the real deal. Tender, juicy steak. Sweet, charred tomatoes. Herby rosemary. And that garlic? Oh yeah, it’s punchy and perfect.

They’re like summer nights and backyard grills had a baby and that baby is flavor. Big flavor.

You don’t need to be a grill master to pull this off. You just need a little time, a few skewers, and a craving for something that tastes like it came from a fancy food truck. But made at home. And way cheaper.

Ingredients You’ll Need (and Why They Matter)

Steak Marinade:

• Balsamic vinegar – gives that tangy kick and helps tenderize the meat.
• Honey – balances out the vinegar with a touch of sweetness.
• Whole grain mustard – adds depth and a little earthy bite.
• Garlic – duh. Garlic is the whole vibe here.
• Salt & pepper – because steak without salt is just sad.
• Sirloin steak – nice and beefy, holds up well on the grill.

Tomato Marinade:

• Grape tomatoes – sweet, juicy, and they pop with flavor when grilled.
• Olive oil – keeps the tomatoes from drying out and helps the rosemary stick.
• Fresh rosemary – woody, earthy, and smells like a dream when it hits the heat.

Potatoes:

• Baby potatoes – no peeling, no fuss. Just boil a bit, then grill ‘em for that crispy outside.

Skewers:

• Metal or wooden – metal’s easier, wooden needs a soak. Either works.

How to Make Rosemary Garlic Steak Kebabs (Step by Step)

Step 1: Prep the Grill and Skewers

If you’re using wooden skewers, soak them in water for at least 10–15 minutes. This keeps them from catching fire later.
Preheat your grill to medium heat. Not blazing hot, just good and sizzling.

Step 2: Make the Steak Marinade

Whisk together balsamic vinegar, honey, mustard, garlic, salt, and pepper.
Toss in the cubed steak and make sure every piece gets a nice coat. Cover and chill for at least 20 minutes—or overnight if you’ve got time. The longer it marinates, the deeper the flavor.

Step 3: Marinate the Tomatoes

Toss the grape tomatoes with olive oil and chopped rosemary. Let them sit while you prep everything else. They’ll soak up that herby goodness.

Step 4: Parboil the Potatoes

Boil the baby potatoes for about 8–10 minutes until just barely tender. Don’t overdo it—they’ll finish on the grill. Drain and set aside.

Step 5: Assemble the Kebabs

Start with a potato, then a piece of steak, then a tomato. Repeat until the skewer’s full, ending with a potato. Pack ‘em tight but not squished.

Step 6: Grill ‘Em Up

Oil the grill grates so nothing sticks. Place the kebabs on and cook about 5 minutes per side, 10 total. Keep an eye on the steak so it doesn’t go from medium-rare to shoe leather.

Can I Use a Different Cut of Steak?

Yeah, totally. Sirloin is great, but flank or skirt steak work too. Just make sure to cut against the grain when serving for the most tender bite.

Serve With (Because You’ll Want Sides)

These kebabs are solid on their own, but here’s what pairs well:

• Grilled veggies (zucchini, bell peppers, onions)
• Rice pilaf or quinoa
• Crusty bread and a quick chimichurri
• A green salad with a light vinaigrette

Can I Make These Indoors?

You bet. If you don’t have a grill, use a grill pan or even a regular skillet. Just get it nice and hot to get that sear and char. Don’t skip the rosemary and garlic, though—they’re the whole point.