Rosemary Garlic Steak Kebabs
Deliciously marinated steak kebabs with rosemary, garlic, cherry tomatoes, and baby potatoes, perfect for grilling.
Ingredients
Main Ingredients
- 1 lb steak (sirloin or ribeye), cut into cubes You can also use chicken or shrimp.
- 2 cups cherry tomatoes Substitute with bell peppers or zucchini if desired.
- 1 lb baby potatoes, halved Ensure they're tender after cooking.
Marinade
- 2 tablespoons fresh rosemary, chopped Chop finely for better flavor infusion.
- 4 cloves garlic, minced Optional to omit or replace with alternatives for dietary restrictions.
- ΒΌ cup olive oil Can substitute with avocado oil.
- Salt and pepper to taste Don't skimp, as seasoning is crucial.
Skewers
- Skewers (wooden or metal) If using wooden, soak them in water for 30 mins to avoid burning.
Instructions
Preparation
- Gather and prepare all your ingredients by cutting steak into bite-sized cubes and halving baby potatoes.
- Rinse the cherry tomatoes and set aside. Prepare skewers for assembling.
Marinating
- In a bowl, combine olive oil, chopped rosemary, minced garlic, salt, and pepper to create a marinade.
- Add steak cubes to the marinade, ensuring they are evenly coated. Cover and let marinate for at least 30 mins in the refrigerator.
Grilling
- Preheat your grill to medium-high heat.
- Thread the marinated steak cubes, cherry tomatoes, and halved baby potatoes onto the skewers carefully.
- Grill the kebabs for about 10-15 minutes, turning occasionally until desired doneness is achieved.
- Check for doneness by ensuring potatoes are tender and steak feels firm.
Serving
- Remove kebabs from grill and let rest a few minutes before serving.
- Serve hot, optionally garnished with chopped rosemary or a squeeze of lemon juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. They can also be frozen for up to two months. Reheat using medium heat on a stovetop grill for best results.