Rosemary Garlic Steak Kebabs

Rosemary Garlic Steak Kebabs

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, what is not to love!? 

Course dinner, Main Course
Cuisine American
Keyword Garlic and Rosemary Steak Kebabs, Grilling, Kebab Recipes
Prep Time 20 minutes
Cook Time 10 minutes
Servings 12
Author Amanda Rettke -


Steak Marinade

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, minced
  • salt
  • pepper
  • 14 ounces sirloin, cut into 1-inch cubes

Tomato Marinade

  • 2 cups whole grape tomatoes
  • 1/3 cup olive oil
  • 2 tablespoons fresh rosemary (stems removed), chopped


  • 1 1/2 pounds baby potatoes
  • 6 metal or wooden skewers


  1. Preheat grill to medium heat and if using wooden skewers, place them in water to soak.


  1. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.
  2. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (up to overnight) so the steak can marinate.

Tomato Marinade

  1. In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.


  1. Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.


  1. Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.
  2. Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)