Description
These Rosemary Garlic Steak Kebabs are a delicious and flavorful twist on traditional grilled kebabs. The combination of tender steak marinated in a rosemary and garlic-infused oil, paired with colorful bell peppers and onions, makes for a perfect summer BBQ dish.
Ingredients
Scale
Steak Marinade:
- 1½ pounds sirloin or ribeye steak, cut into 1½-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
Kebabs:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Wooden or metal skewers
Instructions
- Marinate the steak: In a large bowl, whisk together olive oil, rosemary, garlic, balsamic vinegar, salt, and pepper. Add steak cubes and toss to coat. Cover and refrigerate for at least 1 hour (up to 6 hours) to marinate.
- Prepare the grill: Preheat grill to medium-high heat.
- Assemble the kebabs: Thread marinated steak, bell peppers, and onion alternately onto skewers.
- Grill the kebabs: Grill for 8 to 10 minutes, turning occasionally, until steak reaches desired doneness (about 135°F for medium-rare).
- Rest and serve: Remove from grill and let rest for 5 minutes before serving.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- You can also add mushrooms or zucchini for more variety.
- These kebabs pair perfectly with a fresh green salad or garlic bread.
- Prep Time: 15 minutes (+ 1 hour marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 2 kebabs
- Calories: 310
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
