Rosemary Garlic Steak Kebabs | Sizzling & Savory Summer Treat on the Grill
These rosemary garlic steak kebabs are a must-try grilling recipe! Tender sirloin cubes are marinated in olive oil, fresh rosemary, garlic, and lemon, then grilled to juicy perfection. Perfect for summer BBQs, meal prep, or a healthy weeknight dinner—these grilled steak skewers deliver big flavor with minimal effort. Naturally gluten-free and loaded with protein and antioxidants.
Ingredients
For the Rosemary Garlic Marinade:
- 1.5 lbs sirloin steak cut into 1 ½-inch cubes
- ¼ cup olive oil
- 3 tbsp fresh rosemary finely chopped
- 5 garlic cloves minced
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
Optional for Skewering:
- Red onion wedges
- Bell pepper chunks
- Zucchini slices
Instructions
- Step 1: Prep the MarinadeIn a large bowl, whisk together olive oil, rosemary, garlic, lemon juice, Dijon mustard, salt, and pepper.
- Step 2: Marinate the SteakAdd steak cubes to the marinade and toss to coat. Cover and refrigerate for 30 minutes to 2 hours.
- Step 3: Assemble the SkewersThread steak onto skewers, alternating with vegetables if using.
- Step 4: Grill the KebabsPreheat grill to medium-high heat. Grill rosemary garlic steak kebabs for 10–12 minutes, turning every few minutes, until desired doneness.
- Step 5: Rest & ServeLet skewers rest for 5 minutes, then serve hot with your favorite sides.
Notes
Secret Tips for Rosemary Garlic Steak Kebabs
- Choose the Right Cut: Sirloin or strip steak works best for juicy grilled steak skewers—both cuts are lean but tender and hold up well to high heat. Avoid cuts like chuck or brisket, which can be too tough for quick grilling.
- Don’t Over-Marinate: For the perfect texture, marinate your rosemary garlic steak kebabs for 30 minutes to 2 hours max. Too long in an acidic marinade can break down the meat and leave it mushy.
- Pat Dry Before Grilling: After marinating, pat the steak cubes lightly with a paper towel. This helps achieve a beautiful char on your grilled steak skewers instead of steaming them.
- Leave Space Between the Meat: Thread steak cubes with a little space in between to allow the grill heat to circulate. This gives you that delicious caramelization on all sides of your rosemary garlic beef kebabs.
- Use Two-Zone Grilling: For better control, set up a two-zone grill. Sear the kebabs over direct heat for flavor, then move to indirect heat to finish cooking without burning the garlic.
- Rest Before Serving: Always rest your grilled rosemary garlic steak kebabs for 5 minutes after grilling. This keeps the juices in the steak instead of running out on your cutting board.
- Double for Meal Prep: Make an extra batch—these kebabs are fantastic meal prep steak skewers. Slice them into wraps, salads, or bowls throughout the week for easy, high-protein meals.
- Balance with Vegetables: For a full meal on a stick, alternate your steak with bell peppers, onions, and zucchini on your skewers. The charred veggies complement the rich flavor of the garlic rosemary marinade perfectly.
- Check Doneness with a Thermometer: For perfectly cooked steak, use an instant-read thermometer. Target 130–135°F for medium-rare, or 140–145°F for medium—ideal for rosemary garlic steak skewers that stay juicy.