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Rosemary Garlic Steak Kebabs
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5 from 4 votes

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!? 
Prep Time20 mins
Cook Time10 mins
Course: dinner, Main Course
Cuisine: American
Keyword: Garlic and Rosemary Steak Kebabs, Grilling, Kebab Recipes
Servings: 12
Author: Amanda Rettke - iambaker.net


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


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


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

Tomato Marinade

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


  • 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.


  • Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.
  • 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.)


Serving: 12g