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Rosemary Garlic Steak Kebabs

Rosemary garlic steak kebabs with a herb marinade for juicy beef cubes and savory grill marks. Beef skewers are grilled hot, turned often, then rested briefly so the marinade flavor settles in.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Steak and marinade
  • 2 lb ribeye or sirloin cut into 1.5-inch cubes
  • 0.333 cup olive oil
  • 4 tbsp fresh rosemary, chopped
  • 6 garlic cloves, minced 6 cloves
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 metal or soaked wooden skewers use what you prefer

Equipment

  • 1 grill

Method
 

Make the rosemary garlic herb marinade
  1. Whisk olive oil, chopped rosemary, minced garlic, balsamic vinegar, Dijon mustard, salt, and black pepper until evenly combined and fragrant.
  2. Pour the marinade over the steak cubes so they’re well coated, then marinate in the refrigerator for 1-2 hours.
Skewer and grill
  1. Thread the marinated beef onto skewers, leaving small spaces between pieces for even cooking and grill marks.
  2. Preheat the grill to high heat, then place the kebabs on the grates and cook for 10-15 minutes, turning every 3-4 minutes until browned with visible char lines.
  3. Remove the kebabs when the steak reaches your desired doneness, then let them rest for 5 minutes before serving so juices redistribute.

Notes

Pro tip: keep the grill on high heat so the exterior browns fast while the inside stays tender—avoid overcrowding the skewers with no gaps. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the beef doesn’t overcook. Freezing is not recommended for best texture. Dietary swap: use a low-sodium salt or omit added salt and rely on black pepper plus balsamic notes for a lower-sodium version.