Description
Probably one of my favorite kebabs, these Rosemary Garlic Steak Kebabs are loaded with flavor, perfectly cooked, and a hit with the entire family! Tender and juicy steak, marinated tomatoes, and seasoned potatoes, grilled to absolute perfection.
Ingredients
- 1/2 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
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Instructions
1. Preheat grill to medium heat and soak wooden skewers in water if using.
2. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season with salt and pepper.
3. Add cubed steak, toss to coat, cover, and refrigerate for 20 minutes or up to overnight.
4. In another bowl, combine tomatoes, olive oil, and rosemary. Set aside.
5. Place potatoes in a large pan, cover with water by 1 inch, and bring to a boil. Cook until barely fork-tender, about 8-10 minutes. Drain and set aside.
6. Assemble skewers starting with a potato, then steak, then a tomato. Repeat two more times and end with a potato.
7. Lightly oil the grill and place kebabs over heat. Grill for about 5 minutes per side, or 10 minutes total, avoiding overcooking the steak.
Notes
If using wooden skewers, always soak them to prevent burning.
Do not overcook the steak to maintain tenderness.
You can marinate the steak overnight for deeper flavor.
Cut potatoes evenly to ensure consistent cooking.
Nutrition
- Serving Size: 1 kebab
- Calories: 161
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg