Rosemary Garlic Steak Kebabs
Bright, simple, and seriously grill-friendly, these Rosemary Garlic Steak Kebabs are perfect for a special yet uncomplicated dinner.
Ingredients
For the Kebabs
- 1.5 pounds top sirloin steak cut into 1-inch cubes Use top sirloin for a good balance of tenderness and value, flank or skirt steak can work too.
- 1 large onion cut into 1-inch pieces
- 2 pieces bell peppers (any color) cut into 1-inch pieces Buy peppers that are on sale and freeze extras for later.
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh rosemary 1 teaspoon of dried rosemary can substitute if fresh is unavailable.
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 pieces wooden skewers Soak in water for 30 minutes to prevent burning.
Instructions
Preparation
- Soak wooden skewers in water for 30 minutes to prevent burning.
- In a large bowl, whisk together olive oil, lemon juice, rosemary, garlic, salt, and black pepper.
- Add steak cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Assembling
- Thread marinated steak cubes, onion pieces, and bell pepper pieces alternately onto the soaked skewers.
Grilling
- Preheat grill or grill pan over medium-high heat and lightly oil the grates.
- Grill kebabs for 8 to 10 minutes, turning every 2 to 3 minutes, until the steak reaches desired doneness.
- Remove kebabs from heat and let rest for 5 minutes before serving.
Notes
Leftovers reheat gently in a skillet with a splash of water or lemon juice to keep them juicy. Store cooked kebabs in an airtight container for up to 3 days.