Can I use a different cut of steak?

Yes! Sirloin is great, but you can also use ribeye (more tender, pricier) or strip steak. Just keep the cubes around 1 inch so they cook evenly.

How long can I marinate the steak?

At least 20 minutes , and up to overnight . The longer time deepens the flavor, especially with the balsamic and garlic.

Can I make these in the oven instead of on the grill?

Yep. Broil them on a foil-lined sheet pan about 4–6 inches from the heat, turning once, until steak is cooked to your liking. Watch closely—broilers are fast and a little bit wild.

How do I store leftovers?

Slide everything off the skewers and store in an airtight container in the fridge for up to 3 days . Reheat gently in a skillet or microwave. (Steak prefers gentle treatment the next day.)

Can I prep Rosemary Garlic Steak Kebabs ahead of time?

Absolutely. Marinate the steak and parboil the potatoes earlier in the day. You can even assemble the skewers and refrigerate them for a few hours—just cover well.

Rosemary Garlic Steak Kebabs: 5 Irresistible Tips

Description

Juicy Rosemary Garlic Steak Kebabs made with tender sirloin, baby potatoes, and blistered tomatoes tossed in a balsamic-honey garlic marinade. These easy grilled skewers are packed with bold flavor and perfect for weeknight dinners, backyard cookouts, or summer entertaining.

Ingredients

Scale

Steak Marinade

½ cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
Salt, to taste
Pepper, to taste
14 ounces sirloin, cut into 1-inch cubes

Tomato Marinade

2 cups whole grape tomatoes
⅓ cup olive oil
2 tablespoons fresh rosemary, chopped (stems removed)

Potatoes & Assembly

1 ½ pounds baby potatoes
6 metal or wooden skewers

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Instructions

Preheat grill to medium heat. If using wooden skewers, soak them in water while prepping.
Make the steak marinade: In a large bowl, whisk together balsamic vinegar, honey, mustard, and minced garlic. Season with salt and pepper. Add cubed steak and toss to coat. Cover and refrigerate for at least 20 minutes (or up to overnight).
Prepare tomato mixture: In a separate bowl, combine grape tomatoes, olive oil, and chopped rosemary. Set aside.
Parboil potatoes: Place baby potatoes in a large pan and cover with water by 1 inch. Bring to a boil and cook 8–10 minutes, until barely fork-tender. Drain and cool slightly.
Assemble skewers: Thread onto skewers starting with a potato, then steak, then tomato. Repeat two more times and end with a potato.
Grill: Lightly oil grill grates. Grill kebabs for about 5 minutes per side (10 minutes total), or until steak reaches desired doneness. Avoid overcooking.
Remove from grill, rest a few minutes, then serve warm.

Notes

Cut steak evenly (1-inch cubes) for consistent cooking.
Don’t skip parboiling the potatoes — this keeps the steak from overcooking.
Marinate steak overnight for deeper flavor.
These can be broiled in the oven if you don’t have a grill.
Store leftovers in the fridge up to 3 days.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 skewer
Calories: 320 kcal
Sugar: 6 g
Sodium: 260 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 23 g
Cholesterol: 65 mg