Go Back
Several grilled steak kebabs with pearl onions and fresh herbs arranged on a rustic wooden serving board.

Rosemary Garlic Steak Kebabs

Tender sirloin steak cubes marinated in aromatic rosemary and garlic, then skewered with colorful bell peppers and red onion. Grilled or broiled to perfection, these rosemary garlic steak kebabs are a flavorful and satisfying main course.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner Recipes, Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil extra virgin
  • 3 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp salt or to taste
For the Kebabs
  • 1.5 lbs sirloin steak cut into 1-inch cubes
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large green bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into 1-inch pieces
  • 8-10 metal skewers or wooden skewers, soaked in water for 30 minutes

Equipment

  • Large Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Metal Skewers
  • Grill or Baking Sheet with Oven-Safe Rack
  • Tongs
  • Meat Thermometer (optional)

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, Worcestershire sauce, Dijon mustard, black pepper, and salt until well combined.
Marinate the Steak
  1. Add the 1-inch steak cubes to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration. If using wooden skewers, soak them in water for 30 minutes during this time to prevent burning.
Prepare Vegetables and Assemble
  1. While the steak marinates, cut the red and green bell peppers and red onion into uniform 1-inch pieces, similar in size to the steak cubes.
  2. Thread the marinated steak cubes and vegetable pieces onto the skewers, alternating between steak and vegetables. Aim for about 4-5 pieces of steak per skewer, depending on the length of your skewers.
Cook the Kebabs
  1. Choose your cooking method: * **Grilling**: Preheat your outdoor grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking. * **Oven Broiling**: Position an oven rack about 6 inches from the broiler element. Preheat your oven broiler. Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Lightly spray the rack with cooking spray.
  2. Cook the kebabs using your chosen method: * **Grilling**: Place the kebabs on the hot grill. Cook for 10-14 minutes, turning every 2-3 minutes, until the steak reaches your desired doneness (130-135°F / 54-57°C for medium-rare, 135-140°F / 57-60°C for medium). The vegetables should be tender-crisp. * **Oven Broiling**: Place the assembled kebabs on the prepared rack. Broil for 8-12 minutes, flipping the kebabs halfway through, until the steak reaches your desired doneness and the vegetables are slightly charred and tender. Keep a close eye on them to prevent burning.
Serve
  1. Carefully remove the rosemary garlic steak kebabs from the heat and let them rest for 5 minutes before serving. This allows the steak juices to redistribute, ensuring maximum tenderness and flavor. Serve hot with your favorite side dishes like rice, quinoa, or a fresh salad.

Notes

For an extra burst of flavor, you can brush the kebabs with any leftover marinade during the last few minutes of cooking. *Ensure any marinade used for basting has been boiled for a few minutes or set some aside before adding raw meat to prevent cross-contamination.*
Feel free to customize the vegetables by adding cherry tomatoes, zucchini slices, mushrooms, or even pineapple chunks for a touch of sweetness.
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid overcooking the steak.