Fire up the grill for these Rosemary Garlic Steak Kebabs, a vibrant Summer Favorite that combines tender marinated steak, juicy grape tomatoes, and golden baby potatoes. Infused with a sweet and tangy balsamic marinade, this dish is ready in under an hour and perfect for summer barbecues or family dinners. Its bold flavors and colorful presentation make it a standout addition to your Summer Recipes collection.
Why You’ll Love These Rosemary Garlic Steak Kebabs
These Rosemary Garlic Steak Kebabs are a must-try for any summer gathering. Here’s why they’re a hit:
- Bursting with Flavor: A balsamic marinade adds sweet and savory depth to the steak.
- Quick and Easy: Ready in under an hour, perfect for busy summer evenings.
- Grill-Ready: Designed for outdoor cooking, ideal as a Summer Favorite.
- Balanced Meal: Steak, potatoes, and tomatoes create a satisfying, colorful dish.
- Crowd-Pleaser: Perfect for barbecues, picnics, or casual dinners with friends.
Explore more grilling ideas in our guide: Summer Grilling.
What Makes These Rosemary Garlic Steak Kebabs Special?
This Rosemary Garlic Steak Kebabs recipe transforms simple ingredients into a grilled masterpiece. The balsamic marinade, with hints of honey and mustard, tenderizes the steak while infusing it with rich flavor. Paired with rosemary-marinated tomatoes and fork-tender potatoes, these kebabs offer a perfect balance of textures and tastes. Easy to assemble and grill, they’re a versatile Summer Recipes dish that shines at any outdoor gathering, from laid-back barbecues to festive summer parties.
Ingredients for Rosemary Garlic Steak Kebabs
To make these Rosemary Garlic Steak Kebabs (makes 12 kebabs), gather these ingredients:
Steak Marinade:
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp whole grain mustard
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 14 oz sirloin steak, cut into 1-inch cubes
Tomato Marinade:
- 2 cups whole grape tomatoes
- ⅓ cup olive oil
- 2 tbsp fresh rosemary, chopped
Potatoes:
- 1 ½ lbs baby potatoes
- Water, for boiling
Assembly:
- 6 metal or wooden skewers
Ingredient Tips:
- Steak: Sirloin is tender and flavorful; ribeye or filet can work for a richer Rosemary Garlic Steak Kebabs dish.
- Tomatoes: Use firm grape tomatoes to hold their shape on the grill.
- Potatoes: Baby potatoes cook quickly; choose small, uniform ones for even cooking.
- Rosemary: Fresh rosemary elevates the tomato marinade; dried can substitute in a pinch.
- Skewers: Soak wooden skewers for 30 minutes to prevent burning on the grill.
How to Make Rosemary Garlic Steak Kebabs
Marinate Steak
Whisk ½ cup balsamic vinegar, 2 tbsp honey, 1 tbsp mustard, 3 minced garlic cloves, salt, and pepper in a medium bowl. Add 14 oz cubed steak, coat well, cover, and refrigerate for 20 minutes or up to overnight for deeper flavor.
Marinate Tomatoes
Combine 2 cups grape tomatoes, ⅓ cup olive oil, and 2 tbsp chopped rosemary in a small bowl. Set aside to marinate while preparing other components.
Cook Potatoes
Place 1 ½ lbs baby potatoes in a pot, cover with water, and bring to a boil. Cook for 8-10 minutes until just fork-tender, then drain and cool slightly.
Prepare Skewers
Soak 6 wooden skewers in water for 30 minutes if using, to prevent burning. Preheat the grill to medium heat and lightly oil the grates.
Assemble Kebabs
Thread each skewer with a potato, a steak cube, and a tomato, repeating the pattern twice and ending with a potato. Ensure even spacing for uniform cooking of the Rosemary Garlic Steak Kebabs.
Grill Kebabs
Place skewers on the preheated grill and cook for 5 minutes per side, turning every 4 minutes. Grill until the steak reaches your desired doneness and potatoes are heated through.
Serve Kebabs
Remove kebabs from the grill and let rest for 2 minutes. Serve hot as a Summer Favorite, garnished with extra rosemary if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 20 minutes to overnight
Total Time: 50 minutes (with minimum marinating)
Calories: ~250 per serving (based on 4 servings, 3 kebabs each)
Servings: 4 (12 kebabs total)
Macros per Serving: 20g carbs, 18g protein, 14g fat, 2g fiber
Tips for Perfect Rosemary Garlic Steak Kebabs
- Marinate Longer: Overnight marinating enhances steak tenderness and flavor.
- Grill Evenly: Space ingredients evenly on skewers for consistent cooking.
- Check Doneness: Use a meat thermometer for precise steak doneness (135°F for medium-rare).
- Oil Grates: Lightly oil the grill to prevent sticking and ensure clean grill marks.
- Serve Hot: Enjoy immediately off the grill for the best Rosemary Garlic Steak Kebabs experience.
Creative Variations to Try
Customize these Rosemary Garlic Steak Kebabs with these ideas:
- Swap Steak: Use ribeye or filet for a richer flavor, or chicken for a lighter option.
- Go Vegetarian: Replace steak with marinated tofu or portobello mushrooms.
- Add Veggies: Thread bell peppers or onions for extra color and taste.
- Change Marinade: Try a soy-ginger marinade for an Asian-inspired twist.
- Spice It Up: Add a pinch of chili flakes to the tomato marinade for a kick.
Serving and Presentation Ideas
These Rosemary Garlic Steak Kebabs are a vibrant Summer Favorite perfect for barbecues or family dinners. Serve on a rustic wooden board to showcase their grilled charm. Garnish with fresh rosemary sprigs for a fragrant touch. Pair with a fresh green salad, garlic bread, or grilled zucchini for a complete summer meal. Offer with a chilled rosé or iced tea for a refreshing complement. For parties, present kebabs on individual plates with a drizzle of balsamic glaze for elegance.
Storage Tips
- Refrigerate: Store leftover cooked kebabs in an airtight container in the fridge for up to 3 days.
- Reheat Gently: Warm in a skillet over low heat or microwave until heated through.
- Best Fresh: Enjoy fresh off the grill for optimal flavor and texture.
- Prep Ahead: Marinate steak and tomatoes up to a day in advance for quick assembly.
- Avoid Freezing: Freezing can affect the texture of potatoes and tomatoes.
FAQs About Rosemary Garlic Steak Kebabs
Can I use another vinegar for the marinade? Balsamic adds unique sweetness, but red wine vinegar can work with a different flavor.
How do I keep wooden skewers from burning? Soak them in water for 30 minutes before grilling.
Can I bake these Rosemary Garlic Steak Kebabs? Bake at 400°F for 15-20 minutes, turning halfway, until cooked.
What sides pair with this Summer Favorite? Green salad, garlic bread, or grilled veggies complement the kebabs.
Can I marinate the steak overnight? Yes, overnight marinating boosts flavor and tenderness.
Can I make it vegetarian? Swap steak for tofu or mushrooms for a plant-based version.
More Summer Party Recipes You’ll Love
- Peach Cheesecake
- Best Minestrone Soup Recipe
- Orange Cinnamon Iced Tea
- Tzatziki Chicken Salad Recipe – A Fresh Summer Delight
Conclusion
These Rosemary Garlic Steak Kebabs are a flavorful, colorful Summer Favorite that bring bold tastes to any grill. With their easy prep and vibrant presentation, they’re perfect for summer barbecues, family dinners, or casual gatherings. Try this Rosemary Garlic Steak Kebabs recipe, share your grilling creations on social media, and explore more delicious ideas at Food and Tips!
Rosemary Garlic Steak Kebabs: A Grilled Summer Delight
Ingredients
For the Steak Marinade:
- ½ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp whole grain mustard
- 3 cloves garlic minced
- Salt and pepper to taste
- 14 oz sirloin steak cut into 1-inch cubes
For the Tomato Marinade:
- 2 cups whole grape tomatoes
- ⅓ cup olive oil
- 2 tbsp fresh rosemary chopped
For the Potatoes:
- 1 ½ lbs baby potatoes
- Water for boiling
For Assembly:
- 6 metal or wooden skewers
Instructions
Prepare the Steak Marinade:
- In a medium bowl, whisk together balsamic vinegar, honey, mustard, garlic, salt, and pepper. Add cubed steak, ensuring each piece is well-coated. Cover and refrigerate for at least 20 minutes, or overnight for maximum flavor.
Prepare the Tomato Marinade:
- In a small bowl, combine grape tomatoes, olive oil, and rosemary. Set aside to marinate while preparing the other ingredients.
Prepare the Potatoes:
- Place the baby potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 8–10 minutes. Drain and let cool slightly.
Assemble the Kebabs:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat the grill to medium heat. On each skewer, thread the ingredients in this order: potato, steak, tomato, repeating twice and ending with a potato.
Grill the Kebabs:
- Lightly oil the grill grates. Place the skewers on the preheated grill. Grill for about 5 minutes on each side, turning every 4 minutes until the steak reaches your desired doneness and the potatoes are heated through.
Notes
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