Print

Rosemary Garlic Steak Kebabs

Rosemary Garlic Steak Kebabs
Print Recipe

Rosemary Garlic Steak Kebabs are juicy, flavorful steak pieces marinated in a fragrant blend of fresh rosemary, garlic, olive oil, and lemon juice, then grilled to perfection. Easy to prepare and customizable with veggies or different proteins, these kebabs are perfect for barbecues, family dinners, or quick weeknight meals.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs sirloin or ribeye steak, trimmed and cut into 1 to 1.5-inch cubes
  • 2 tablespoons fresh rosemary leaves, minced
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (freshly squeezed)
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Wooden or metal skewers (if wooden, soaked in water for 30 minutes prior)

Instructions

  1. Prepare the marinade: In a large bowl, whisk together olive oil, minced garlic, fresh rosemary leaves, lemon juice, salt, and freshly cracked black pepper. This flavorful blend will tenderize and season the steak beautifully.
  2. Cut and marinate the steak: Trim excess fat from the steak, then cut into evenly sized cubes (about 1 to 1.5 inches). Toss the steak cubes into the marinade, ensuring every piece is coated well. Cover and refrigerate for at least 30 minutes, up to 4 hours for deeper flavor.
  3. Soak skewers (if wooden): Soak wooden skewers in water for at least 30 minutes prior to threading to prevent burning on the grill.
  4. Thread the steak onto skewers: Carefully thread marinated steak cubes onto skewers, leaving a small space between pieces for even cooking.
  5. Preheat the grill and cook: Preheat grill or grill pan to medium-high heat. Grill kebabs for about 3-4 minutes per side, turning carefully, until outside is charred and inside reaches preferred doneness (130°F for medium-rare, 140°F for medium).
  6. Rest and serve: Remove kebabs from grill and let rest a few minutes to allow juices to redistribute, keeping meat tender and juicy before serving.

Notes

  • Choose tender cuts like sirloin or ribeye to avoid tough kebabs.
  • Do not marinate longer than 6 hours to prevent mushy texture.
  • Let steak come to room temperature for 15 minutes before grilling for even cooking.
  • Preheat grill well to lock in juices and flavor.
  • Turn kebabs only once or twice to develop a good crust without drying out.

Nutrition

Keywords: Rosemary Garlic Steak Kebabs, grilled steak, summer barbecue, easy kebabs, steak marinade, quick dinner

Find it online: https://dailydishez.com/rosemary-garlic-steak-kebabs/