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These filling rosemary garlic beef skewers turn basic items into a tasty treat that's perfect for outdoor cookouts or hosting friends any time of year. The mix of juicy marinated beef, rosemary-coated tomatoes, and soft baby potatoes makes a well-rounded kebab that's sure to wow your guests with its looks and flavor.
I came up with these skewers for a backyard party when I was looking for something better than just hamburgers. The tomatoes soaked in rosemary taste amazing next to the rich beef, and now everyone asks me to bring these kebabs to every summer cookout.
Ingredients
- Sirloin steak cubes: Give you just the right mix of softness and taste while staying firm on your skewer
- Balsamic vinegar: Makes the meat softer and adds rich, slightly sweet notes
- Honey: Helps create yummy brown bits on the grill and cuts through the sour taste
- Whole grain mustard: Brings little pops of flavor and balances the sweet stuff
- Fresh rosemary: Gives that amazing smell that makes this dish special
- Baby potatoes: Add filling goodness and soak up all the tasty flavors
- Grape tomatoes: Pop with sweet juice when cooked and work well with the meaty taste
How To Make Rosemary Garlic Steak Kebabs
- Mix up the marinade:
- Stir balsamic vinegar, honey, whole grain mustard and chopped garlic together in a big bowl. Add plenty of salt and pepper. The sour balsamic doesn't just add flavor—it also makes your meat more tender.
- Soak the steak:
- Put your beef chunks in the marinade and mix well so every piece gets covered. Wrap and put in the fridge for at least 20 minutes, but leaving it overnight works even better. The longer it sits, the more the flavors sink into the meat.
- Fix up the tomatoes:
- Put your grape tomatoes in a different bowl with olive oil and chopped fresh rosemary. The oil helps the herbs stick to the tomatoes and keeps them from getting stuck while cooking. Let them sit while you work on other things.
- Partly cook the potatoes:
- Put the baby potatoes in a pot with water that goes about an inch above them. Let it boil and cook for 8-10 minutes until they're just a bit soft when you poke them. You want them partly done but still hard enough to stay on your skewer.
- Build your kebabs:
- Stick things on in a pattern starting with potato, then steak, then tomato, and keep going until you end with potato. This way everything cooks evenly and you get a good mix of flavors in every bite.
- Grill them right:
- Put a little oil on your grill before you cook. Place kebabs over medium heat and cook about 5 minutes on each side, turning them to make sure they cook the same all around. It should take about 10 minutes total for medium-rare steak.
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Fresh rosemary really makes this dish special. When I first tried making these kebabs, I only put rosemary in the meat marinade, but then I found out that mixing it directly with the tomatoes made everything smell amazing. Now whenever I catch a whiff of rosemary, it takes me back to those warm evenings with family hanging out by the grill.
Make Ahead Options
These skewers work great for parties since you can do lots of the work early. The beef tastes even better if it sits in the marinade overnight. You can cook the potatoes partly and keep them in the fridge for up to two days. You can even put the whole kebabs together four hours before cooking time and keep them covered in the fridge. Just let them warm up on the counter for about 30 minutes before they hit the grill.
Serving Suggestions
These kebabs taste great on top of light, fluffy couscous or next to a simple Greek salad for a full meal. A cool tzatziki sauce goes really well with them, giving a nice cool contrast to the hot grilled flavors. For a really nice look, lay the kebabs out on a big wooden board with some fresh herbs and lemon slices scattered around. This makes an easy but impressive centerpiece when you have friends over.
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Ingredient Substitutions
If you can't find sirloin or it's too pricey, ribeye or New York strip work great too. For a cheaper option, chuck roast can do the job if you cut it a bit smaller and let it soak in the marinade longer. If you don't eat meat, firm tofu or halloumi cheese work after a quick dip in the same marinade. Cherry tomatoes can swap in for grape tomatoes, though they might cook a little faster. When fresh rosemary isn't around, you can use one tablespoon of dried rosemary, but fresh really does make this dish much better.
Frequently Asked Questions
- → What’s the minimum marinating time?
You can marinate the steak for as little as 20 minutes. To get the most flavor, let it rest in the marinade overnight in the fridge.
- → How do I prevent wooden skewers from burning?
If you're using wooden ones, soak them in water for at least half an hour. This keeps them from catching fire on the grill.
- → What’s the easiest way to prep the potatoes?
Cook the baby potatoes in boiling water for 8–10 minutes until they're slightly tender. This ensures they finish cooking on the grill.
- → How do I keep the steak juicy?
Grill over medium heat for about 5 minutes on each side, checking often so the steak doesn’t overcook. Aim for the doneness you like best.
- → Can I tweak the marinade?
Absolutely! Switch up the balsamic for red wine vinegar or trade honey for maple syrup to change up the flavors.