Probably one of my favorite kebabs, these Rosemary Garlic Steak Kebabs are loaded with flavor, perfectly cooked, and a hit with the entire family! Tender and juicy steak, marinated tomatoes, and baby potatoes, grilled to absolute perfection, what is not to love!?
Rosemary Garlic Steak Kebabs
The primary ingredient in these kebabs is the steak. I decided to go with a balsamic marinade, which turned out to be a huge hit with the whole family. The steak was tender and juicy with just a hint of sweetness to it. The perfect meal for all of the meat and potatoes lovers out there.
The Best Steak for Kebabs
For these kebabs, I used a top sirloin steak. It is a lean cut of meat and typically cuts into cubes really easily. Bonus that it has amazing flavor and comes out super tender after grilling. Other cuts of steak that will work:
- New York Strip
- Rib Eye (this will have more marbling but will taste amazing)
With any cut of steak, make sure that you are purchasing a thicker cut. You want your steak cubes to be about 1 inch thick so a thinner cut of meat will not work. When cutting into the steak, try to keep the individual cuts as uniform as possible to keep the cooking levels consistent.
How to Make Garlic Rosemary Steak Kebabs
There are essentially 4 primary steps to prepare Garlic Rosemary Steak Kebabs. The Steak, the Tomatoes, the Potatoes, and the Assembly.
First, gather the ingredients for the marinade.
- Balsamic Vinegar
- Whole Grain Mustard
- Fresh Garlic
- Kosher Salt
- Fresh Cracked Pepper
Mix these together in a medium-sized bowl and then add the cubed steak. Cover the bowl with a lid or plastic wrap and place this in the refrigerator. The longer you can let this marinade the better. The steak should chill at least 20 minutes, but 3 hours would be best.
In a small bowl, add the tomatoes, the olive oil, and the chopped rosemary. Set this aside to marinate while you prepare the rest of the ingredients.
Parboiling the potatoes is an essential step. This will ensure that your potatoes finish cooking the same time as the steak and the tomatoes. “Parboil” just means that you are going to pre-cook them a little, but not all the way. To do this, heat up a large pot of water to boiling. Add the potatoes and cook for 8-10 minutes (until just barely fork-tender). Drain the potatoes and set them aside.
If you are using wood skewers, make sure to soak them in water for at least 30 minutes before grilling. The water soaks into the wood creating a barrier that will prevent them from burning.
On the skewer start by adding a cube of steak, followed by a tomato, and finally a potato. Continue this pattern, keeping about 1 inch of empty space on both sides of the skewer. Place the skewers on the hot grill (make sure to oil the grates) and turn them every 4 minutes until they are done to your liking.
How to Oil the Grill Grates
Just be safe about it. Don’t spray cooking spray on the grates or pour oil on the grates. This will cause the flame to ignite and could blow back at you. The safest method of oiling a grill grate is to dip a cloth or handful of bunched-up paper towels into cooking oil (like canola). Do not saturate the clothes, they should not be dripping. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. With a protected hand (use an oven mitt or glove), lightly brush the hot grill grates with the cloth.
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- 14 ounces sirloin, cut into 1-inch cubes
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary (stems removed), chopped
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Preheat grill to medium heat and if using wooden skewers, place them in water to soak.
In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.
Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (up to overnight) so the steak can marinate.
In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.
Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.
Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.
Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don’t want to overcook the steak.)