Rosemary Garlic Steak Kebabs

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I’ve always found something deeply satisfying about threading hearty ingredients onto skewers and grilling them until beautifully charred. These Rosemary Garlic Steak Kebabs bring out the best of summer grilling, blending juicy cubes of steak with the earthy scent of rosemary and the mellow heat of garlic. The aromas alone are enough to make neighbors peek over the fence. But it’s the flavor—bold, savory, and just a little smoky—that keeps me making these again and again.

What I love most is how deceptively simple this recipe is. A quick marinade, a handful of vegetables, and a hot grill are really all it takes. Yet the result tastes like something you’d expect from a steakhouse. Whether I’m cooking for friends, family, or just treating myself on a weekend, these kebabs always make the meal feel special.

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Why You’ll Love These Rosemary Garlic Steak Kebabs

These kebabs deliver everything you’d want from a grilled dish: juicy, tender beef, charred vegetables, and an herbaceous, garlicky punch that clings to every bite. They’re incredibly customizable, can be made ahead of time, and work just as well for a casual backyard BBQ as they do for an elevated dinner plate. Plus, there’s something undeniably fun about eating food off a stick—every bite is packed with flavor and fire-kissed texture.

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What Cut of Steak Works Best for Rosemary Garlic Steak Kebabs?

When it comes to kebabs, not all steak cuts are created equal. I like to go for sirloin—it’s lean, flavorful, and holds up well to skewering and grilling. Ribeye gives you extra tenderness and richness from the marbling, but it can be a bit pricier. Filet mignon is incredibly tender, though I reserve that for special occasions. If you’re on a tighter budget, flank steak or top round can work too—just make sure to marinate them a little longer and slice them against the grain to maximize tenderness.

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Options for Substitutions

Not everyone has the exact ingredients on hand, and that’s totally fine. Here’s how you can make it work with what you have:

• No fresh rosemary? Use dried rosemary, but cut the amount in half since dried herbs are more concentrated.
• No cherry tomatoes? Bell peppers, red onion chunks, or even zucchini slices grill beautifully.
• Don’t eat beef? Swap the steak with chicken thighs or even portobello mushrooms for a meaty vegetarian twist.
• Allergic to garlic or avoiding it? Try shallots or a touch of garlic-infused oil for a gentler flavor.
• No skewers? You can turn this into a grilled steak and veggie platter instead. Just cook everything separately and plate it up with the marinade drizzled on top.

This recipe is adaptable, and that’s one of its strengths. As long as you keep the balance of savory meat, aromatic herbs, and fresh veggies, it’ll still be irresistible.

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Ingredients for These Rosemary Garlic Steak Kebabs

Steak (Sirloin, Ribeye, or your preferred cut)
The heart of the kebabs. You want a cut that’s tender enough to grill quickly but still flavorful. Sirloin is my go-to for its balance of cost and quality.

Fresh Rosemary
This herb adds a bold, piney aroma that pairs beautifully with grilled meat. It’s the signature flavor of these kebabs.

Garlic Cloves
Minced garlic infuses the marinade with a deep, savory bite that clings to every chunk of steak.

Olive Oil
Acts as the base for the marinade, helping the herbs and garlic coat the meat evenly while also preventing sticking on the grill.

Lemon Juice
A touch of acidity tenderizes the steak and balances the richness with brightness.

Salt and Black Pepper
Simple, essential seasoning that enhances the natural flavors of the beef and veggies.

Cherry Tomatoes
These blister and sweeten on the grill, adding bursts of juiciness between bites of meat.

Bell Peppers (red, yellow, or green)
For crunch, color, and a slightly sweet contrast to the steak. They also hold up well on the skewer.

Wooden or Metal Skewers
To thread everything together. If using wooden skewers, be sure to soak them beforehand to prevent burning.

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Step 1: Marinate the Steak

Cut your steak into bite-sized cubes, about 1.5 inches each. In a bowl, mix olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper. Add the steak cubes to the marinade, toss to coat well, and cover. Let it sit in the fridge for at least 1 hour—overnight if you want maximum flavor.

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Step 2: Prepare the Vegetables

While the steak marinates, wash and chop the bell peppers into square pieces roughly the same size as your steak cubes. Rinse the cherry tomatoes and pat them dry. Set the veggies aside until you’re ready to assemble.

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Step 3: Assemble the Kebabs

Thread the marinated steak, bell pepper pieces, and cherry tomatoes onto the skewers, alternating for a colorful presentation. Try not to pack them too tightly—you want everything to cook evenly.

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Step 4: Preheat the Grill

Heat your grill to medium-high. If you’re using charcoal, wait until the coals are glowing and lightly ashed. If using gas, let the grill heat up for about 10 minutes. Lightly oil the grates to prevent sticking.

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Step 5: Grill the Kebabs

Place the kebabs on the grill and cook for about 2–3 minutes per side, rotating occasionally to get an even char. Depending on the thickness of your steak cubes and desired doneness, total cook time should be around 8–10 minutes.

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Step 6: Rest and Serve

Once grilled, transfer the kebabs to a plate and let them rest for about 5 minutes to allow the juices to settle. Sprinkle with fresh chopped herbs or a touch more sea salt before serving.

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How Long to Cook the Rosemary Garlic Steak Kebabs

Cooking time really depends on how thick your steak cubes are and how you like them done. For 1.5-inch pieces cooked over medium-high heat:

• Rare to Medium-Rare: 6–7 minutes total (1.5–2 minutes per side)
• Medium: 8–9 minutes total
• Well-Done: 10–12 minutes total

Keep an eye on the veggies too—cherry tomatoes should blister but not burst, and peppers should char slightly without turning mushy. A meat thermometer can help—aim for 130–135°F for medium-rare, or up to 160°F for well-done.

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Tips for Perfect Rosemary Garlic Steak Kebabs

• Cut everything evenly. Uniform steak and veggie pieces ensure even cooking and a better bite-to-bite balance.
• Soak wooden skewers. If using wood, soak them in water for at least 30 minutes before grilling to prevent burning.
• Don’t skip the rest. Letting the kebabs rest after grilling makes a big difference in juiciness.
• Marinate long enough. An hour is the minimum, but if you’ve got time, 4–6 hours will really let the flavors soak in.
• Oil the grill grates. This keeps your kebabs from sticking and helps get those beautiful grill marks.
• Rotate evenly. Turn the kebabs every 2–3 minutes to get an even char and avoid burning one side.

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Watch Out for These Mistakes While Cooking

• Overcrowding the skewers: Leave a little space between each piece to let heat circulate. If they’re too packed, the steak steams instead of sears.
• Using uneven cuts: Irregular chunks cook at different rates—some might burn while others stay raw. Keep everything uniform.
• Skipping the skewer soak (for wooden ones): Dry skewers burn quickly over a hot grill, turning your meal into a fire hazard.
• Not preheating the grill: A cold grill leads to sticking and poor searing. Always preheat for at least 10 minutes.
• Overcooking the steak: It dries out fast. Use a thermometer if unsure—better safe than chewy.
• Using too much marinade on the grill: Let excess marinade drip off before grilling, or the oil might cause flare-ups.
• Forgetting to rest the kebabs: A quick 5-minute rest after grilling keeps juices locked in and meat tender.

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What to Serve With Rosemary Garlic Steak Kebabs?

Grilled Corn on the Cob

Sweet, smoky, and slathered in butter—corn on the cob is a perfect foil for the rich steak flavor.

Garlic Herb Rice Pilaf

A fragrant, buttery side that soaks up any extra marinade or meat juices on the plate.

Greek Yogurt Cucumber Salad

Cool, crisp, and refreshing—this light salad balances out the boldness of the kebabs.

Toasted Pita Bread

Great for soaking up juices or serving kebab pieces as mini wraps.

Lemon Roasted Potatoes

Crispy edges, fluffy centers, and a zesty finish that pairs beautifully with rosemary and garlic.

Charred Asparagus

Another grill favorite, asparagus cooks fast and adds a hint of bitterness to cut through the richness.

Tzatziki Sauce

Creamy and garlicky, this dip adds a Mediterranean touch and works great as a drizzle or a side.

Pickled Onions

Their sharp tang cuts through the fattiness of the steak and brightens each bite.

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Storage Instructions

If you’ve got leftovers (lucky you), store the kebabs in an airtight container in the fridge. They’ll stay good for up to 3 to 4 days. To reheat, I recommend a quick blast in a hot skillet or oven at 375°F for about 8–10 minutes—just enough to warm them through without drying the steak out.

You can also remove the meat and veggies from the skewers before storing to save space and make reheating easier. While freezing isn’t ideal (grilled veggies don’t thaw well), you can freeze just the cooked steak for up to 2 months. Thaw in the fridge overnight and reheat gently.

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Estimated Nutrition

Here’s a rough estimate based on one serving (about 2 skewers, including steak and vegetables):

• Calories: 410
• Protein: 32g
• Carbohydrates: 9g
• Fat: 27g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Fiber: 2g
• Sugar: 4g
• Sodium: 480mg

These numbers can vary based on the steak cut, amount of oil used, and any extra sauces or sides, but it gives you a ballpark idea of what you’re eating. It’s a protein-rich, satisfying meal that won’t weigh you down.

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Frequently Asked Questions

How far in advance can I marinate the steak?

You can marinate the steak up to 24 hours ahead. Any longer and the acidity might start to break down the meat too much, making it mushy.

Can I cook these kebabs in the oven instead of a grill?

Yes! Preheat your oven to 425°F (220°C) and roast the kebabs on a baking sheet for about 15–18 minutes, flipping once halfway through. Broil at the end for a charred finish.

What if I don’t have skewers?

No problem—just cook the marinated steak and veggies directly on a grill pan or in a skillet. You’ll still get delicious flavor without the sticks.

Can I use dried rosemary instead of fresh?

Absolutely, but use less—about 1 teaspoon dried for every 1 tablespoon fresh. Dried herbs are more concentrated.

How do I know when the steak is done?

Use a meat thermometer for accuracy:

• 130°F for medium-rare
• 140°F for medium
• 160°F for well done
  Or slice into one piece and check for desired doneness.

What’s the best way to reheat leftovers?

Reheat gently in a 375°F oven or skillet for 8–10 minutes. Avoid the microwave—it can make the steak rubbery.

Are these kebabs gluten-free?

Yes, the base recipe is naturally gluten-free—just double-check that your skewers and any additional sauces or marinades don’t contain gluten.

Can I make this recipe ahead for a party?

Definitely! You can marinate and assemble the kebabs up to a day in advance. Just cover tightly and store in the fridge until it’s grilling time.

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Conclusion

These Rosemary Garlic Steak Kebabs are a flavorful, easy-to-make meal that feels a little fancy without any fuss. Whether you’re firing up the grill for a weekend feast or adding variety to a weeknight dinner, these kebabs deliver bold flavor, tender texture, and that satisfying char. They’re versatile, crowd-pleasing, and just downright delicious. Once you try them, you’ll want to keep them in your regular rotation.

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