I’ll never forget the first time I made Rosemary Garlic Steak Kebabs—my kitchen smelled like a high-end steakhouse, and my family descended like hungry wolves. These skewers aren’t just food; they’re a flavor explosion wrapped in nostalgia and grilled to perfection. If you’ve ever wanted a dish that makes you look like a culinary genius with minimal effort, this is it.
The rosemary-garlic marinade? Chef’s kiss. The tender steak?
Unreal. And the best part? You don’t need a fancy grill or a degree in seasoning.
Just trust me on this one.
Picture this: juicy steak cubes marinated in a garlicky, herby bath, threaded onto skewers with charred veggies, and grilled until the edges caramelize. It’s the kind of meal that makes you forget about takeout. Why?
Because the rosemary isn’t just a garnish here—it’s the star, infusing every bite with earthy, aromatic goodness. And garlic? Let’s just say vampires wouldn’t stand a chance.
Plus, kebabs are fun. There’s something primal about eating food off a stick that even picky eaters can’t resist.
Rosemary Garlic Steak Kebabs
Ingredients
Equipment
Method
- Whisk olive oil, garlic, rosemary, lemon juice, salt, and pepper in a bowl.
- Add the steak cubes to the marinade, toss well to coat, and refrigerate for at least 30 minutes (or overnight).
- Thread marinated steak, peppers, and onions onto skewers. Alternate pieces and leave space between for even cooking.
- Grill over medium-high heat or broil for 3–4 minutes per side, depending on desired doneness.
- Remove from heat and let the kebabs rest for 5 minutes before serving.
Notes
Table of Contents
Ingredients
Grab these staples (and maybe a glass of wine—you’ve earned it). Pro tip: Splurge on fresh rosemary; dried just won’t hit the same.
- 1.5 lbs sirloin steak, cubed (or ribeye for extra luxury)
- 3 tbsp olive oil
- 4 garlic cloves, minced (or 5 if you’re brave)
- 2 tbsp fresh rosemary, chopped
- 1 tbsp lemon juice (bottled is fine, but fresh is elite)
- 1 tsp salt (kosher, please)
- 1/2 tsp black pepper
- 1 bell pepper, chunked (any color but beige)
- 1 red onion, cut into wedges
- Wooden or metal skewers (soak wooden ones unless you like flames)
Step-by-Step Instructions
- Marinate the steak. Whisk olive oil, garlic, rosemary, lemon juice, salt, and pepper in a bowl.
Toss in the steak cubes, coat them like they’re going out in style, and let them chill for at least 30 minutes (or overnight if you’re patient).
- Skewer like a pro. Thread steak, peppers, and onions onto skewers—alternate colors for Instagram-worthiness. Leave a little space between pieces so they cook evenly (no one wants a half-raw onion).
- Grill or broil. Fire up the grill to medium-high or set the oven to broil. Cook for 3–4 minutes per side for medium-rare (longer if you fear pink).
- Rest and devour. Let them sit for 5 minutes (this keeps the juices in, not on your plate).
Serve with garlic bread or a simple salad for maximum satisfaction.
Storage Instructions
Leftovers? Ha. But if you somehow resist eating them all:
- Fridge: Store in an airtight container for up to 3 days.
Reheat gently—nuking them turns steak into rubber.
- Freezer: Freeze skewers (without veggies) for up to 2 months. Thaw in the fridge before reheating.
Pro hack: Double the marinade and freeze half with raw steak for a future lazy dinner.
Why You’ll Love This Rosemary Garlic Steak Kebabs
- Minimal effort, maximum flavor. The marinade does all the work while you pretend you’re a grill master.
- Crowd-pleaser. Kebabs are the ultimate party food—no plates needed, just napkins and compliments.
- Versatile AF. Swap steak for chicken, tofu, or shrimp. Add zucchini, mushrooms, or pineapple.
The world’s your kebab.
Common Mistakes to Avoid
- Overcrowding skewers. Give the meat room to breathe, or you’ll steam instead of sear.
- Skipping the marinade time. 10 minutes won’t cut it. Patience = flavor.
- Using dried rosemary. Fresh is non-negotiable here. It’s like texting vs. handwritten love letters.
Alternatives and Variations
Dietary restrictions?
No problem:
- Vegan: Swap steak for portobello mushrooms or tempeh.
- Keto: Skip the onions (higher carb) and load up on extra steak.
- Spicy: Add red pepper flakes or a dash of hot sauce to the marinade.
FAQs
Can I freeze this?
Absolutely! Freeze the marinated steak (pre-skewered or not) for up to 2 months. Veggies don’t freeze well—add those fresh.
What’s the best substitute for rosemary?
Thyme or oregano work in a pinch, but rosemary’s piney flavor is iconic here.
Beg a sprig from your neighbor’s garden if you must.
How long does it stay fresh?
3 days in the fridge, but good luck keeping it that long. Reheat in a skillet to avoid sadness.
Is this kid-friendly?
Yep! Cut steak into smaller chunks and let them dip in ketchup (we won’t judge).
Can I prep it ahead of time?
100%.
Marinate the steak overnight—the flavors get even better. Just skewer before cooking.
Final Thoughts
Rosemary Garlic Steak Kebabs are my go-to for impressing people without actually trying. They’re juicy, herby, and guaranteed to disappear fast.
Make them for dinner tonight, or bookmark them for your next BBQ flex. Either way, drop a comment when you do—I live for your kebab triumphs.