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Rosemary Garlic Steak Kebabs

These Rosemary Garlic Steak Kebabs are made by marinating cubed beef in a mixture of garlic, rosemary, and olive oil, then skewering and grilling them. The resulting dish features tender, juicy beef with a charred exterior and flavorful herbaceous notes. The final texture is smoky and slightly crisp on the outside while remaining juicy inside.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 lb beef sirloin or tenderloin, cut into 1-inch cubes preferably lean cuts
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tsp fresh rosemary, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Skewers
  • Grill or grill pan

Method
 

  1. Combine minced garlic, chopped rosemary, olive oil, salt, and black pepper in a bowl. Mix well to create the marinade.
    1 lb beef sirloin or tenderloin, cut into 1-inch cubes, 3 cloves garlic, minced, 2 tbsp olive oil, 2 tsp fresh rosemary, chopped, 1 tsp salt, 0.5 tsp black pepper
  2. Add the beef cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 15 minutes to allow flavors to absorb.
    1 lb beef sirloin or tenderloin, cut into 1-inch cubes, 3 cloves garlic, minced, 2 tbsp olive oil, 2 tsp fresh rosemary, chopped, 1 tsp salt, 0.5 tsp black pepper
  3. Preheat the grill or grill pan to medium-high heat until hot, producing a slight sizzle when a few droplets of water are flicked on the surface.
  4. Thread the marinated beef cubes onto skewers, leaving a small space between each piece for even cooking.
    1 lb beef sirloin or tenderloin, cut into 1-inch cubes
  5. Place the skewers on the grill and cook for 4-5 minutes per side, until the beef is browned with visible grill marks and an internal temperature of 130°F (54°C) for medium-rare. Listen for a sizzle and observe the exterior becoming slightly charred and crisp.
  6. Remove the skewers from the grill and transfer to a serving platter. Let rest for 2 minutes, then serve hot, garnished with additional chopped rosemary if desired.