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Grilling Rosemary Garlic Steak Kebabs: A Step-by-Step Guide

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Ingredients
 

For the Marinade:

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped (or 1 tablespoon dried rosemary)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon freshly ground black pepper

For the Kebabs:

  • 1 1/2 pounds sirloin steak cut into 1-inch cubes
  • 1 large bell pepper cut into 1-inch pieces (any color)
  • 1 large red onion cut into 1-inch pieces
  • Additional fresh rosemary sprigs for garnish (optional)

Instructions

Prepare the Marinade:

  • In a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped rosemary, Dijon mustard, honey, and black pepper until well combined.

Marinate the Steak:

  • Place the cubed sirloin steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all pieces are well coated. Seal or cover, and refrigerate for at least 2 hours, or overnight for more flavor.

Preheat the Grill:

  • Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Assemble the Kebabs:

  • Thread the marinated steak cubes onto skewers, alternating with pieces of bell pepper and red onion. Discard any leftover marinade.

Grill the Kebabs:

  • Grill the kebabs, turning occasionally, until the steak is cooked to your desired level of doneness and the vegetables are slightly charred, about 10-15 minutes for medium-rare.

Serve:

  • Remove the kebabs from the grill and let them rest for a few minutes. Garnish with fresh rosemary sprigs if desired. Serve hot.