Rosemary Garlic Steak Kebabs

Ingredients

• 397 g (14 oz)sirloin steak
• 300 g (2 cups)grape tomatoes
• 680 g (1 1/2 lb)baby potatoes
• 120 ml (1/2 cup)balsamic vinegar
• 30 ml (2 tablespoons)honey
• 15 ml (1 tablespoon)wholegrain mustard
• 3 clovesgarlic, minced
• 80 ml (1/3 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. If you are using wooden skewers, soak them in water for 30 minutes.

2. 2

   Mix the marinade

   In a mixing bowl, whisk together the balsamic vinegar, honey, mustard, minced garlic, salt and pepper until combined.

3. 3

   Coat the ingredients

   Toss the steak cubes with half the marinade until evenly coated. In another bowl, coat the grape tomatoes with the olive oil and the remaining marinade.

4. 4

   Thread the skewers

   Thread the steak cubes, grape tomatoes and baby potatoes onto skewers.

5. 5

   Grill the kebabs

   Grill the kebabs for about 10 minutes, turning them occasionally, until the steak reaches your preferred doneness.

What are steak kebabs?

Kebabs are skewered pieces of food cooked over heat, with many regional traditions and variations. This American-style version combines steak with tomatoes and potatoes for a complete-looking barbecue dish.

The balsamic, honey and mustard marinade gives the beef a tangy-sweet coating, while the tomatoes add a juicy contrast. Rosemary is listed among the ingredients, though the method does not specify when to add it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 25g protein, 29g carbs, 15g fat.

The potatoes and honey provide much of the carbohydrate, while the sirloin contributes protein and the olive oil supplies a substantial share of the fat. Add a leafy salad or extra grilled vegetables to round out the plate without adding another starchy side.

The marinade and ingredients

Sirloin: cut it into evenly sized cubes so the pieces cook at a similar rate. The recipe divides the marinade between the steak and tomatoes.

Potatoes: baby potatoes are threaded onto the skewers, but the method does not say to cook or parboil them first. Their size and doneness can affect whether they soften within the stated grilling time.

Rosemary: chop the fresh leaves finely so they distribute easily. The ingredient list includes it, but no method step says where it goes.

Threading the skewers

Order: thread steak, tomatoes and potatoes onto the skewers, leaving a little space between pieces. This helps heat circulate around the food.

Wooden skewers: soak them in water for 30 minutes before grilling, as directed. Metal skewers do not need this preparation.

Grilling and doneness

Turning: rotate the kebabs occasionally during the roughly 10 minutes on the grill so the ingredients cook on more than one side. The exact time can vary with the size of the steak pieces and the heat of the grill.

Steak: use your preferred doneness as the cue for removing the kebabs. Check the potatoes separately, since the method gives no specific doneness test for them.

Timing and preparation

Marinade: the recipe calls for coating the steak with half of the mixture and the tomatoes with the rest. It does not give a separate marinating time, so the listed 30 minutes is the total recipe time.

Prep: cut the steak and gather the skewers before heating the grill. If the potatoes are not tender by the time the steak is done, take care not to overcook the beef while waiting for them.

What to serve alongside

Fresh sides: a leafy salad or crunchy slaw can balance the grilled potatoes and rich steak. Keep the accompaniments simple so the kebab flavours remain prominent.

Extra vegetables: serve with grilled courgette, peppers or corn if you want more variety on the plate. These can be cooked alongside the skewers if grill space allows.

Recipe notes & tips

• Cut the steak into similarly sized cubes for more even cooking.
• Soak wooden skewers in water for the full 30 minutes before grilling.
• Leave small gaps between ingredients when threading the skewers.
• Turn the kebabs occasionally rather than leaving one side over the heat.
• Check the potatoes for tenderness separately from the steak.
• Use a clean plate for cooked kebabs rather than reusing one that held raw steak.

Variations

• Add peppers: thread chunks of bell pepper between the steak and tomatoes.
• Use another cut: choose a similarly grill-friendly steak cut and cube it evenly.
• Make it more herby: work the chopped rosemary into the marinade before coating the ingredients.
• Change the tomatoes: use cherry tomatoes if grape tomatoes are unavailable.
• Add a side salad: pair the kebabs with leafy greens and a sharp dressing.

Common mistakes to avoid

• Uneven steak cubes: they can cook at different rates, so cut them to a similar size.
• Skipping the skewer soak: wooden skewers may char, so soak them for 30 minutes first.
• Crowding the skewers: tightly packed pieces cook less evenly, so leave small gaps.
• Assuming the potatoes are ready: check them for tenderness instead of relying only on the steak's cooking time.
• Overcooking the steak while waiting for potatoes: check both components and remove steak once it reaches your preferred doneness.

How to store

Refrigerate leftover kebab ingredients in an airtight container within 2 hours of cooking and use within 3 days. Reheat until hot throughout, preferably after removing the ingredients from the skewers; steak may become firmer when reheated.

Frequently asked questions