Description
Rosemary Garlic Steak Kebabs blend savory steak, herby rosemary, and honey-garlic tomatoes with charred potato wedges for a vibrant, smoky dish. Prepped in 30 minutes, these skewered kebabs balance umami richness and tangy sweetness, perfect for weeknight dinners or gatherings. Customize with seasonal veggies and halal proteins for a versatile, family-friendly recipe.
Ingredients
16 oz steak (sirloin, halal-certified beef), cut into 1-inch cubes
1.5 cups baby potatoes, cut into wedges
2.5 cups halved grape tomatoes
4 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
Salt to taste
Black pepper to taste
Instructions
Whisk olive oil, balsamic vinegar, mustard, honey, minced garlic, rosemary, salt, and pepper in a bowl to create marinade.
Marinate steak cubes for 30 minutes (or overnight for deeper flavor).
Preheat grill to 375°F (190°C).
Thread steak cubes, potato wedges, and tomato halves onto skewers in an alternating pattern.
Grill skewers 12-14 minutes, turning occasionally, until steak is medium-rare and veggies are tender-charred.
Brush kebabs with remaining marinade 2 minutes before grilling finishes for a glossy finish.
Notes
For 4 traditional skewers yielding 6-8 skewer pieces each
Skewer width and metal vs. soaked wooden skewers ensures even charring
Increase oil in marinade by 1 tbsp if using drier steak cuts
Add halal-certified Worcestershire sauce to marinade for extra depth
Store leftover ingredients in airtight containers up to 3 days in fridge