I absolutely love cooking with fresh herbs, and one of my favorites is rosemary. When combined with garlic, it creates a mouthwatering flavor that elevates any dish. This is especially true for Rosemary Garlic Steak Kebabs. The combination of tender steak pieces marinated in a flavorful mix of rosemary and garlic, skewered with colorful vegetables, makes for a delightful meal.
Why I Love Rosemary Garlic Steak Kebabs
Kebabs have a special place in my heart. They remind me of summer barbecues with family and friends. There’s something magical about grilling meat and veggies on skewers, watching them sizzle and caramelize. The aroma alone is enough to get anyone excited about dinner.
One of my most cherished memories is from a family gathering last summer. We set up a grill in the backyard, and I prepared my Rosemary Garlic Steak Kebabs. The laughter, the chatter, and the delicious smell of grilling skewers created an unforgettable atmosphere. Everyone enjoyed the kebabs, and I felt proud to share my recipe.
Ingredients for Rosemary Garlic Steak Kebabs
To make these kebabs, you will need a few simple ingredients. Here’s what you’ll need:
Steak Ingredients:
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Vegetable Ingredients:
- 1 bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 1 zucchini, sliced into thick rounds
- 8 cherry tomatoes
- Skewers (wooden or metal)
How to Prepare Rosemary Garlic Steak Kebabs
Preparing these kebabs is straightforward and fun. Here’s how I do it:
Step 1: Marinate the Steak
First, I prepare the marinade. In a bowl, I mix minced garlic, chopped rosemary, olive oil, soy sauce, balsamic vinegar, salt, and pepper. The aroma is heavenly!
Next, I add the steak cubes to the marinade. I make sure each piece is well-coated. I cover the bowl and let it marinate in the fridge for at least 1 hour. If I have more time, I like to let it marinate overnight for deeper flavor.
Step 2: Prepare the Vegetables
While the steak is marinating, I prepare the vegetables. I cut the bell pepper, onion, and zucchini into bite-sized pieces. Also wash the cherry tomatoes.
I like to use a mix of colorful veggies to make the kebabs visually appealing. Plus, the sweetness of grilled vegetables complements the savory steak perfectly.
Step 3: Skewer the Ingredients
After marinating, I take the steak out of the fridge. I grab my skewers and start assembling the kebabs and alternate between steak and vegetables, creating a beautiful rainbow of flavors.
I usually start with a piece of steak, followed by a bell pepper, then a piece of onion, and so on. This way, each bite has a little bit of everything.
Grilling Rosemary Garlic Steak Kebabs
Now comes the best part—grilling!
Step 4: Preheat the Grill
I preheat my grill to medium-high heat. This ensures a nice sear on the kebabs. If I’m using wooden skewers, I soak them in water for about 30 minutes to prevent burning.
Step 5: Grill the Kebabs
Once the grill is hot, I place the kebabs on the grill. I cook them for about 10-12 minutes, turning them every few minutes for even cooking. The goal is to get a nice char on the outside while keeping the steak juicy inside.
I love watching the vegetables caramelize and the steak develop a beautiful crust. The smell of rosemary and garlic wafting through the air is simply irresistible.
Step 6: Check for Doneness
To check if the kebabs are done, I use a meat thermometer. For medium-rare steak, I aim for an internal temperature of 135°F. If I prefer my steak medium, I go for 145°F.
Once they are done, I remove the kebabs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, making each bite even more flavorful.
Serving Rosemary Garlic Steak Kebabs
Serving these kebabs is a joy. I like to plate them with a side of rice or a fresh salad. The vibrant colors of the kebabs make for a stunning presentation.
Accompaniments
Here are some of my favorite sides to serve with Rosemary Garlic Steak Kebabs:
- Garlic Rice: The garlic flavor complements the kebabs beautifully.
- Greek Salad: Fresh veggies and feta cheese add a refreshing touch.
- Grilled Corn on the Cob: Sweet corn pairs perfectly with the savory kebabs.
- Tzatziki Sauce: A cool yogurt sauce balances the rich flavors.
Storage and Leftover Ideas
If I happen to have leftovers, I store the kebabs in an airtight container in the fridge. They can last for about 3 days.
Leftover Meal Ideas
- Kebab Wraps: I use pita bread or tortillas to make wraps with leftover kebabs, fresh veggies, and sauce.
- Salad Toppers: I slice the leftover kebabs and add them to a salad for a quick lunch.
- Stir-fry: I chop the kebabs and toss them in a stir-fry with additional veggies and sauce for a new meal.
Tips for Rosemary Garlic Steak Kebabs
Over the years, I have picked up a few tips to make my kebabs even better:
- Choose the Right Cut of Meat: Sirloin is my go-to for kebabs, but you can also use ribeye or tenderloin for more tenderness.
- Don’t Overcrowd the Skewers: Leave a little space between the meat and veggies. This helps them cook evenly.
- Experiment with Marinades: Feel free to mix things up with different herbs, spices, or sauces in the marinade.
Why You Should Try Rosemary Garlic Steak Kebabs
These kebabs are not just delicious; they are also versatile. You can make them for family dinners, summer barbecues, or even meal prep for the week. The combination of rosemary and garlic creates a flavor that is both comforting and exciting. Plus, they are a great way to enjoy fresh vegetables alongside juicy steak.
Rosemary Garlic Steak Kebabs hold a special place in my heart and kitchen. They bring people together, create wonderful memories, and are simply delicious. If you haven’t tried making these kebabs yet, I highly recommend it. The process is easy, and the results are incredibly satisfying. Whether you are grilling for a crowd or just a cozy dinner at home, these kebabs will surely impress.