Description
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!?
Ingredients
Scale
- ½ 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)
- 2 cups whole grape tomatoes
- cup olive oil
- 2 tablespoons fresh rosemary (stems removed), (chopped)
- 1 ½ pounds baby potatoes
- 6 metal or wooden skewers
Instructions
- 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.
- 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.)
Nutrition
- Calories: 161 kcal