Go Back

Rosemary Garlic Steak Kebabs

Rosemary garlic steak kebabs with a herb-forward marinade that clings to beef cubes, then cooks fast over high heat. The result is juicy beef skewers with visible rosemary sprigs and garlic and clear grill marks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak and kebab base
  • 2 lb ribeye or sirloin cut into 1.5-inch cubes
  • 1 metal or soaked wooden skewers use metal skewers or soak wooden skewers before grilling
  • 0.33 cup olive oil
  • 4 tbsp fresh rosemary chopped
  • 6 clove garlic minced
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 0.25 salt and pepper to taste use to season
  • salt to taste
  • pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the herb marinade
  1. Whisk together olive oil, rosemary, garlic, balsamic vinegar, Dijon mustard, salt, and pepper until evenly combined, with rosemary and garlic suspended throughout.
  2. Pour the marinade over the steak cubes and stir so every piece is coated, making sure rosemary sprigs and garlic are distributed visibly.
Marinate and prep skewers
  1. Cover and marinate in the refrigerator for 1-2 hours, so the beef absorbs flavor and looks glossy from the oil-based marinade.
  2. Thread marinated beef onto skewers, leaving small spaces between pieces for even grilling.
Grill the kebabs
  1. Preheat the grill to high heat until hot enough to sizzle on contact, then place kebabs on the grate.
  2. Cook kebabs for 10-15 minutes total, turning every 3-4 minutes to build grill marks on multiple sides and prevent burning.
  3. Remove kebabs when steak reaches your desired doneness, with visible char and grill marks, then let rest for 5 minutes before serving.

Notes

Pro tip: If using wooden skewers, soak them thoroughly so they don’t scorch on the grill. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked kebabs for up to 2 months for best texture. For a lighter option, swap half the olive oil for olive oil cooking spray equivalent and keep the same rosemary-garlic ratio to maintain flavor without changing marinating time.