Ingredients
Equipment
Method
- In a medium bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, black pepper, and red pepper flakes (if using). This aromatic blend is the heart of our Rosemary Garlic Steak Kebabs, infusing the steak with incredible fragrance and flavor.1/4 cup olive oil, 4 cloves garlic, 2 tablespoons fresh rosemary, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- Add the cubed sirloin steak to the marinade. Toss well to ensure each piece of steak is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld and the steak to tenderize. For the best results, aim for the longer marinating time if your schedule allows.1.5 lbs sirloin steak
- While the steak is marinating, prepare your vegetables. Cut the red and yellow bell peppers into 1-inch pieces and the red onion into 1-inch wedges, ensuring they are roughly the same size as the steak cubes for even cooking.1 large red bell pepper, 1 large yellow bell pepper, 1 large red onion
- If using wooden skewers, soak them in water for at least 30 minutes prior to assembling to prevent burning on the grill. Thread the marinated steak cubes and prepared vegetables onto the skewers, alternating between steak, bell peppers, and red onion. Leave a small space between each ingredient to allow for even cooking and better browning. Aim to create an even distribution of steak and vegetables on each skewer.Wooden or metal skewers
- Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. This step is crucial for achieving those beautiful grill marks and preventing the kebabs from adhering to the surface.
- Place the assembled Rosemary Garlic Steak Kebabs on the preheated grill. Grill for approximately 8-12 minutes, turning occasionally, until the steak is cooked to your desired doneness (medium-rare is recommended for maximum tenderness) and the vegetables are tender-crisp and slightly charred. Cooking time will vary depending on the thickness of your steak cubes and the heat of your grill.
- Once cooked, remove the Rosemary Garlic Steak Kebabs from the grill and let them rest for a few minutes before serving. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful steak. Serve hot, perhaps with a side of your favorite grain or salad.
Notes
Storing Leftovers: Allow the Rosemary Garlic Steak Kebabs to cool completely before storing. Refrigeration: Transfer the cooled kebabs to an airtight container. They can be stored in the refrigerator for up to 3-4 days. Freezing: For longer storage, you can freeze the cooked kebabs. Place them in a freezer-safe airtight container or wrap them tightly in plastic wrap and then aluminum foil. Frozen kebabs will last for up to 2-3 months. Reheating: Oven: Preheat your oven to 350°F (175°C). Place the kebabs on a baking sheet lined with foil and reheat for 10-15 minutes, or until heated through. Stovetop: Reheat the kebabs in a skillet over medium heat. Add a tablespoon of water or broth to help create steam and prevent drying. Microwave: While convenient, microwaving can sometimes make steak tough. If using a microwave, reheat on a low power setting for short intervals, checking frequently to avoid overcooking.