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Rosemary Garlic Steak Kebabs

Rosemary garlic steak kebabs with beef cubes marinated in an herb-garlic blend for bold flavor and grill-mark texture. Skewer the beef and grill hot, turning every few minutes for evenly cooked, juicy beef skewers.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak kebabs
  • 2 lb ribeye or sirloin
  • 0.3333333333 cup olive oil
  • 4 tbsp fresh rosemary
  • 6 cloves garlic
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 salt and pepper to taste
  • 1 metal or soaked wooden skewers

Equipment

  • 1 grill

Method
 

Make the herb marinade
  1. Whisk together olive oil, chopped fresh rosemary, minced garlic, balsamic vinegar, Dijon mustard, salt, and pepper until evenly combined and glossy.
  2. Pour the marinade over the steak cubes and turn to coat.
  3. Marinate in the refrigerator for 1-2 hours, covered, so the rosemary and garlic scent fully penetrates the beef.
Skewer the beef
  1. Thread the marinated beef onto skewers, leaving small spaces between pieces so they grill evenly and brown on the edges.
Grill and rest
  1. Preheat the grill to high heat until hot.
  2. Cook kebabs for 10-15 minutes total, turning every 3-4 minutes, until grill marks form and the beef reaches your desired doneness.
  3. Remove kebabs when done and let rest for 5 minutes before serving to keep the juices inside the beef.

Notes

Pro tip: Pat the steak lightly before grilling if the marinade is very wet, so you get better browning and visible rosemary-on-beef char. Refrigerate leftovers up to 3 days; freeze cooked kebabs up to 2 months. For a lower-sodium option, use a salt-free seasoning blend in place of added salt.