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Rosemary Garlic Steak Kebabs
Lily

Rosemary Garlic Steak Kebabs

These Rosemary Garlic Steak Kebabs are an effortless way to bring steakhouse-level flavor to your backyard grill. Marinated in a garlicky herb blend and flame-kissed to perfection, they’re juicy, aromatic, and irresistibly satisfying — a guaranteed crowd-pleaser.
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Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sirloin steak, cubed (or ribeye for extra luxury)
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bell pepper, chunked (any color)
  • 1 red onion, cut into wedges
  • wooden or metal skewers (soaked if wooden)

Equipment

  • mixing bowl
  • whisk
  • grill or oven broiler
  • metal or wooden skewers
  • cutting board and knife
  • tongs

Method
 

  1. Whisk olive oil, garlic, rosemary, lemon juice, salt, and pepper in a bowl.
  2. Add the steak cubes to the marinade, toss well to coat, and refrigerate for at least 30 minutes (or overnight).
  3. Thread marinated steak, peppers, and onions onto skewers. Alternate pieces and leave space between for even cooking.
  4. Grill over medium-high heat or broil for 3–4 minutes per side, depending on desired doneness.
  5. Remove from heat and let the kebabs rest for 5 minutes before serving.

Notes

Soak wooden skewers in water for 30 minutes to prevent burning. Want to prep ahead? Marinate the steak overnight and refrigerate. For a smoky twist, add a dash of smoked paprika. Don’t skip the rest time after grilling — it keeps the juices where they belong: in the meat.