Rosemary Garlic Steak Kebabs

I am not saying these Rosemary Garlic Steak Kebabs will solve all your problems, but they will distract everyone from your burned toast, your overwatered plant, and that sad thing you called “sauce” last Tuesday. Think tender steak, rosemary that actually knows what it’s doing, and garlic doing its best impression of a flavor hero. This is summer-eating energy: handheld, slightly smoky, and so satisfying you’ll forget oven mitts exist.

Once, I tried to be fancy and skewer everything in a neat alternating pattern—steak, pepper, pineapple, onion—the whole Pinterest fantasy. My husband, bless him, decided we needed a “taste test” mid-assembly and ate an entire kebab raw. Not the steak; he shamelessly ate an onion chunk. The kids declared the pineapple a toy and launched one into orbit, which is how I learned that kebabs double as amateur javelins. We salvaged dinner, I accepted that symmetry was overrated, and someone learned to peel pineapple without using a fork like a sword.

Time-Saving Hacks

– Buy pre-cut steak or ask the butcher to slice it into chunks. Yes, that’s cheating, and yes, I’ll do it.
– Use wooden skewers soaked in water—don’t forget, unless you enjoy flaming kabob sticks.
– Marinate right in a zip-top bag and then throw the bag away. Less dishes, more dignity.

Serving Ideas

– Serve with a simple grilled corn salad and call it “gourmet.” People will nod approvingly.
– Pair with a crisp beer if the kids drove you nuts today, or pretend wine is a health habit and pour a glass.
– Keep a bowl of extra rosemary-garlic sauce on the side for dunking and dramatic facial expressions.

What to Serve It With

– Lemon-herb couscous or plain rice for the carb-committed.
– Charred veggies—peppers and red onions are the classic sidekicks.
– A bright, tangy salad to pretend you’re being healthy.
– Warm pita or naan if someone insists on making it a “kebab night.”

✔Tips & Mistakes

Pro tip: Let the steak rest after grilling. I learned this the hard way—cutting too soon equals juice loss and sad faces.
– Don’t crowd the grill; kebabs need space to char, not steam in a meat sauna.
– If your rosemary is wilting, you likely ignored it in the crisper drawer. Still works, but don’t tell anyone.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 3 days. Separate sauce to avoid soggy veggies.
– Reheat gently in a skillet or under the broiler to revive char and avoid rubberized steak.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Try chicken, shrimp, or mushrooms instead of steak for a different vibe.
– Add a splash of balsamic for a sweet-tangy twist, or chili flakes if you like regret-flavored heat.

Frequently Asked Questions

Rosemary Garlic Steak Kebabs

Grilled steak kebabs infused with rosemary and garlic for a flavorful dish.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb sirloin steak Trimmed of fat
• ▢ 2 tbsp olive oil
• ▢ 3 cloves garlic Minced
• ▢ 2 tbsp fresh rosemary Chopped
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper
• ▢ 4 skewers wooden skewers Soaked in water for 30 minutes

Instructions

Preparation Steps

• Preheat your grill to medium-high heat.
• Cut the sirloin steak into 1-inch cubes.
• In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper.
• Marinate the steak cubes in the mixture for at least 15 minutes.
• Thread the marinated steak onto the skewers.
• Place the skewers on the grill and cook for 3-4 minutes on each side until desired doneness.
• Remove from grill and allow to rest for 5 minutes before serving.

Notes

Serve with a fresh salad or grilled vegetables. A drizzle of balsamic glaze adds a nice touch!