Description
Flavor-packed rosemary garlic steak kebabs with tender marinated steak, juicy tomatoes, and perfectly grilled potatoes.
Ingredients
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon whole grain mustard
- 3 cloves garlic, minced
- Salt
- Pepper
- 14 ounces sirloin, cut into 1-inch cubes
- 2 cups whole grape tomatoes
- 1/3 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 1/2 pounds baby potatoes
- 6 metal or wooden skewers
Instructions
1. Preheat grill to medium heat and soak wooden skewers in water if using.
2. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic, then season with salt and pepper.
3. Add steak cubes, toss to coat, cover, and refrigerate for at least 20 minutes.
4. In another bowl, combine tomatoes, olive oil, and rosemary, then set aside.
5. Place potatoes in a pot, cover with water, bring to a boil, and cook until barely fork-tender, about 8–10 minutes, then drain.
6. Assemble skewers starting with potato, then steak, then tomato, repeating and ending with a potato.
7. Lightly oil the grill and place kebabs over heat.
8. Grill for about 5 minutes per side, or 10 minutes total, until steak is cooked to desired doneness.
Notes
Do not overcook the steak to keep it tender and juicy.
You can marinate the steak overnight for deeper flavor.
If using wooden skewers, always soak them to prevent burning.
Feel free to add onions or peppers for extra variety.
Nutrition
- Serving Size: 1 kebab
- Calories: 161
- Sugar: 4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 35mg