Rosemary Garlic Steak Kebabs
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 seasoned potatoes, grilled to absolute perfection, what is not to love!?
Equipment
- Grill
- Large Bowl
- Skewers
- Pot
Ingredients
Steak Marinade
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp whole grain mustard
- 3 cloves garlic minced
- 14 oz sirloin steak cut into 1-inch cubes
Tomato Marinade
- 2 cups grape tomatoes whole
- 1/3 cup olive oil
- 2 tbsp fresh rosemary stems removed, chopped
Potatoes
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- 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 with salt and pepper.
- Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes or up to overnight.
- In another bowl, combine tomatoes, olive oil, and rosemary. Set aside.
- Place potatoes in a large pot, cover with water, and boil for 8-10 minutes until just barely fork-tender. Drain and set aside.
- Assemble kebabs by alternating potato, steak, and tomato on skewers. Repeat pattern.
- Lightly oil the grill and grill the kebabs for about 5 minutes per side (10 minutes total).
Notes
For best results, soak wooden skewers in water for at least 30 minutes prior to grilling to prevent burning.