Probably one of my favorite kebabs, these garlic and rosemary steak kebabs are loaded with flavor, perfectly cooked, and a hit with the whole family! Tender and juicy steak, marinated tomatoes and seasoned potatoes, roasted to perfection, what’s not to love?
1/2 cup balsamic vinegar
2 tablespoons of honey
1 tablespoon of whole-grain mustard
3 cloves of garlic, minced
14 ounces of sirloin, cut into 1-inch cubes
2 cups of whole grape tomatoes
1/3 cup of olive oil
2 tablespoons fresh rosemary (no stems), chopped
1 1/2 pounds of small potatoes
6 metal or wood skewers
Preheat the grill to medium and if using wooden skewers, put them in water to soak.
In a large bowl, whisk together the balsamic vinegar, honey, mustard and garlic. Season to taste with salt and pepper.
Add the cubed fillet and mix to coat. Cover and refrigerate for 20 minutes (overnight) so that the steak can marinate.
In another bowl, add the tomatoes, olive oil and rosemary. Set aside.
Place the potatoes in a large pan and add enough water to cover all the potatoes by 1 inch. Bring the water to a boil and cook the potatoes until just soft with a fork, about 8-10 minutes. (They will bake later, so they don’t need to be cooked completely.) Drain and set aside.
Take a skewer and start with the potato, then add the steak, and then a tomato. Repeat twice more and finish with a potato.
Lightly grease the grill and put the skewers on the fire. Grill for about 5 minutes on each side, or 10 minutes in total. (You don’t want to overcook the steak).