Rosemary Garlic Steak Kebabs
These rosemary garlic steak kebabs are flame-grilled to perfection and infused with bold herb flavor. Juicy steak bites are marinated in garlic, rosemary, and olive oil, then seared on the grill for a low-carb, high-protein meal that’s perfect for BBQ season or meal prep.
Ingredients
- 1.5 lbs sirloin steak cut into 1.5-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary finely chopped
- 4 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional: red onion bell peppers, or mushrooms for skewering
- Wooden or metal skewers soaked if wooden
Instructions
- Make the Marinade – In a bowl, combine olive oil, chopped rosemary, garlic, balsamic vinegar, salt, and pepper.
- Marinate the Steak – Place steak cubes in a zip-top bag or bowl. Pour marinade over and mix to coat. Seal and refrigerate for at least 1 hour, up to 6.
- Preheat the Grill – Heat grill to medium-high (about 400°F). Clean and oil the grates.
- Assemble the Skewers – Thread steak cubes onto skewers, alternating with veggies if using.
- Grill the Kebabs – Place skewers on grill and cook 5–7 minutes per side, until steak reaches your preferred doneness (135°F for medium-rare).
- Rest and Serve – Let skewers rest for 5 minutes before serving. Garnish with fresh rosemary or a drizzle of olive oil.
Notes
Rosemary Garlic Steak Kebabs – Helpful Tips
Choose the Right Cut of Steak
• Go for sirloin, ribeye, or flank steak—these cuts are tender, flavorful, and perfect for skewering.
• Trim off excess fat and silver skin before marinating for the best texture. Let the Marinade Do the Work
• Marinate the steak in a mix of olive oil, garlic, chopped rosemary, salt, pepper, and a splash of lemon juice or balsamic vinegar for at least 1 hour.
• For deeper flavor, let it soak overnight in the fridge. The rosemary and garlic will infuse every bite. Even Cubes = Even Cooking
• Cut steak into 1½-inch cubes for even grilling—too small and they’ll overcook quickly.
• Keep all pieces uniform in size so everything finishes at the same time. Layer with Flavorful Veggies
• Alternate steak with mushrooms, bell peppers, red onions, or zucchini for added color and flavor.
• Lightly brush veggies with olive oil and season before threading to keep them juicy. Prep Your Skewers Properly
• If using wooden skewers, soak them in water for 30 minutes to avoid burning.
• Metal skewers are great for high-heat grilling and reuse—just be sure to handle with tongs! Grill Like a Pro
• Preheat grill to medium-high and oil the grates to prevent sticking.
• Grill skewers for 8–10 minutes total, turning every 2–3 minutes for an even sear. Aim for medium-rare to medium doneness (internal temp: 130–140°F).
• Let kebabs rest a few minutes before serving—this keeps the juices locked in. Serving Suggestions
• Serve over garlic herb rice, grilled flatbread, or a crisp Greek salad.
• Drizzle with chimichurri, tzatziki, or a simple garlic-lemon yogurt sauce for extra flavor. Make-Ahead & Storage Tips
• You can marinate and skewer the kebabs up to 24 hours ahead—just keep them chilled.
• Cooked kebabs store well in the fridge for 3–4 days. Remove from skewers and reheat gently in a skillet or microwave.
• Freeze uncooked marinated steak cubes for up to 2 months—thaw before grilling and assemble fresh. Tasty Variations to Try
• Balsamic Glazed – Add a tablespoon of balsamic reduction in the last minute of grilling for a sweet-savory finish.
• Mediterranean Style – Toss in cherry tomatoes, olives, and season with oregano and lemon zest.
• Spicy Garlic Kick – Add red pepper flakes and minced chili to the marinade for heat lovers.
• Low-Carb Upgrade – Skip starchy sides and serve kebabs with cauliflower mash or a side of grilled asparagus.
• Go for sirloin, ribeye, or flank steak—these cuts are tender, flavorful, and perfect for skewering.
• Trim off excess fat and silver skin before marinating for the best texture. Let the Marinade Do the Work
• Marinate the steak in a mix of olive oil, garlic, chopped rosemary, salt, pepper, and a splash of lemon juice or balsamic vinegar for at least 1 hour.
• For deeper flavor, let it soak overnight in the fridge. The rosemary and garlic will infuse every bite. Even Cubes = Even Cooking
• Cut steak into 1½-inch cubes for even grilling—too small and they’ll overcook quickly.
• Keep all pieces uniform in size so everything finishes at the same time. Layer with Flavorful Veggies
• Alternate steak with mushrooms, bell peppers, red onions, or zucchini for added color and flavor.
• Lightly brush veggies with olive oil and season before threading to keep them juicy. Prep Your Skewers Properly
• If using wooden skewers, soak them in water for 30 minutes to avoid burning.
• Metal skewers are great for high-heat grilling and reuse—just be sure to handle with tongs! Grill Like a Pro
• Preheat grill to medium-high and oil the grates to prevent sticking.
• Grill skewers for 8–10 minutes total, turning every 2–3 minutes for an even sear. Aim for medium-rare to medium doneness (internal temp: 130–140°F).
• Let kebabs rest a few minutes before serving—this keeps the juices locked in. Serving Suggestions
• Serve over garlic herb rice, grilled flatbread, or a crisp Greek salad.
• Drizzle with chimichurri, tzatziki, or a simple garlic-lemon yogurt sauce for extra flavor. Make-Ahead & Storage Tips
• You can marinate and skewer the kebabs up to 24 hours ahead—just keep them chilled.
• Cooked kebabs store well in the fridge for 3–4 days. Remove from skewers and reheat gently in a skillet or microwave.
• Freeze uncooked marinated steak cubes for up to 2 months—thaw before grilling and assemble fresh. Tasty Variations to Try
• Balsamic Glazed – Add a tablespoon of balsamic reduction in the last minute of grilling for a sweet-savory finish.
• Mediterranean Style – Toss in cherry tomatoes, olives, and season with oregano and lemon zest.
• Spicy Garlic Kick – Add red pepper flakes and minced chili to the marinade for heat lovers.
• Low-Carb Upgrade – Skip starchy sides and serve kebabs with cauliflower mash or a side of grilled asparagus.