Rosemary Garlic Steak Kebabs

Ingredients

• 397 g (14 oz)sirloin, cut into 2.5 cm cubes
• 480 ml (2 cups)whole grape tomatoes
• 680 g (1½ lb)baby potatoes
• 120 ml (½ cup)balsamic vinegar
• 30 ml (2 tablespoons)honey
• 3 clovesgarlic, minced
• 80 ml (⅓ cup)olive oil
• 30 ml (2 tablespoons)fresh rosemary, chopped
• To tastesalt and pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium heat.

2. 2

   Marinate the steak

   Whisk the balsamic vinegar, honey, minced garlic, salt and pepper together in a bowl. Add the sirloin cubes and turn to coat, then refrigerate for at least 20 minutes.

3. 3

   Season the tomatoes

   In a separate bowl, gently mix the whole grape tomatoes with the olive oil and chopped rosemary.

4. 4

   Boil the potatoes

   Boil the baby potatoes for about 8–10 minutes, until fork-tender, then drain.

5. 5

   Build the skewers

   Thread each skewer starting with a piece of potato, followed by steak and a tomato. Repeat until the ingredients are used.

6. 6

   Grill the kebabs

   Grill the skewers for about 10 minutes, turning them occasionally.

What are steak kebabs?

Kebabs are made by threading ingredients onto skewers and cooking them over heat; the style has roots in several food traditions. This American-style version brings together sirloin, tomatoes and potatoes for a complete, barbecue-friendly meal.

Rosemary, garlic, balsamic vinegar and honey give the steak a savoury, sweet-and-tangy marinade, while the potatoes make the skewers more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 21g protein, 29g carbs, 19g fat.

The potatoes and honey contribute most of the carbohydrates, while the sirloin provides protein and the olive oil contributes much of the fat. For a more balanced plate, serve a kebab portion with a generous side of salad or vegetables.

The marinade and steak

Sirloin: Cutting it into even 2.5 cm cubes helps the pieces sit neatly on the skewers and cook at a similar pace.

Marinade: The vinegar, honey and garlic coat the beef with a sweet, sharp, savoury flavour. The recipe calls for at least 20 minutes of chilling time.

Preparing the potatoes

Parboiling: The potatoes are boiled before grilling, so they are already fork-tender when they go onto the skewers.

Drain well: Removing excess water after boiling helps keep the skewers from becoming wet and makes the potatoes easier to thread.

Threading the skewers

Order: Start with a potato piece, then add steak and a tomato, repeating the sequence along each skewer.

Spacing: Keep the ingredients secure without packing them too tightly. This makes the skewers easier to turn on the grill.

Grilling for an even finish

Medium heat: The recipe uses a medium grill and calls for about 10 minutes of cooking, with occasional turns.

Check the beef: Steak cubes may cook at different rates depending on their size and the grill. Check that the beef has reached your preferred doneness before serving.

What to serve alongside

Fresh sides: A crisp green salad or grilled vegetables pair well with the rich steak and rosemary potatoes.

Extra contrast: Serve with a simple yoghurt sauce or a squeeze of lemon if you would like a cool or bright element alongside the kebabs.

Recipe notes & tips

• Cut the sirloin into evenly sized cubes so the pieces cook more consistently.
• Give the beef at least 20 minutes to marinate in the refrigerator.
• Boil the potatoes until fork-tender before threading them.
• Use separate bowls for the raw beef marinade and the tomatoes.
• Turn the skewers occasionally as they grill for more even cooking.

Variations

• Add peppers: Thread chunks of bell pepper between the steak and tomatoes.
• Use shallots: Add small peeled shallots for a mellow savoury note.
• Try another herb: Swap the rosemary for chopped fresh thyme.
• Make it tangier: Serve with lemon wedges for squeezing over the kebabs.
• Choose another cut: Use another tender steak cut, cut into similarly sized cubes.

Common mistakes to avoid

• Uneven steak cubes: Large and small pieces cook at different rates, so cut them to a similar size.
• Skipping the potato boil: Raw potatoes may not become tender during the brief grilling time; boil them first as directed.
• Crowded skewers: Tightly packed ingredients are harder to turn, so leave a little room between pieces.
• Short marinating time: The recipe calls for at least 20 minutes in the refrigerator, so allow for that before grilling.
• Leaving the skewers still: Turn them occasionally during the 10 minutes of grilling for a more even cook.

How to store

Refrigerate leftover cooked kebabs in a covered container and eat within 3–4 days. Reheat until hot throughout, or remove the ingredients from the skewers and warm them gently in a pan or microwave.

Frequently asked questions